ServSafe Certification Personal Hygiene 3 — Questions and Answers
Question 1: Which of the following is NOT an acceptable practice for food handlers regarding personal items?
- Storing personal drinks in a covered cup with a straw
- Wearing a plain wedding band while handling food
- Keeping a cell phone in an apron pocket during food prep (Correct answer)
- Wearing a hair net in the kitchen
Correct answer: Keeping a cell phone in an apron pocket during food prep
Cell phones are a contamination risk and should not be kept in apron pockets or used during food preparation.
Question 2: When must a food handler wash their hands after handling raw meat?
- Only if they will touch ready-to-eat food next
- Before changing gloves
- Immediately after and before touching any other surface (Correct answer)
- Only when gloves are not being worn
Correct answer: Immediately after and before touching any other surface
Hands must be washed immediately after handling raw meat, before touching other surfaces, equipment, or food items.
Question 3: A food handler sneezes into their gloved hands. What is the correct response?
- Wipe gloves with a sanitizer cloth and continue
- Remove gloves, wash hands, then put on new gloves (Correct answer)
- Replace only the gloves and continue working
- Continue working since gloves acted as a barrier
Correct answer: Remove gloves, wash hands, then put on new gloves
Gloves must be removed, hands washed thoroughly, and new gloves put on — gloves do not substitute for handwashing.
Question 4: What must a food handler do before putting on a new pair of gloves?
- Rinse hands with sanitizer
- Wash hands thoroughly (Correct answer)
- Dry hands with a paper towel only
- Apply hand lotion to prevent skin cracking
Correct answer: Wash hands thoroughly
Hands must be thoroughly washed before donning new gloves because gloves can develop micro-tears and clean hands reduce contamination risk.
Question 5: Which symptom alone requires a food handler to be RESTRICTED (not excluded) from working with food?
- Vomiting
- Jaundice
- Persistent sneezing without fever (Correct answer)
- Diarrhea
Correct answer: Persistent sneezing without fever
Sneezing without fever or other qualifying symptoms results in restriction from working with exposed food but not full exclusion from the operation.
Question 6: A food handler has long fingernails with dark nail polish. Why is this a concern?
- Nail polish fumes can contaminate food odors
- Long nails may harbor pathogens and polish chips can fall into food (Correct answer)
- Dark colors are harder to see in the kitchen lighting
- Long nails make it difficult to wear gloves properly
Correct answer: Long nails may harbor pathogens and polish chips can fall into food
Long nails can trap pathogens under them and nail polish chips are physical contaminants that could end up in food.
Question 7: A food handler reports having been diagnosed with Salmonella Typhi. What action is required?
- Restrict them to back-of-house non-food tasks
- Allow work only if they wear gloves and a mask
- Exclude them and notify the regulatory authority (Correct answer)
- Reassign them to cashier duties
Correct answer: Exclude them and notify the regulatory authority
Salmonella Typhi is a Big 6 pathogen; the food handler must be excluded and the local regulatory authority must be notified.
ServSafe Certification Personal Hygiene 3
Which of the following is NOT an acceptable practice for food handlers regarding personal items?