ServSafe Personal Hygiene Test
The most important action a cook can take to control food borne disease is:
Washing hands often is the best action a cook can take to control food borne diseases. While there are many required actions on the part the kitchen staff, washing hands is perhaps the most important tool in a food handler’s safety arsenal.
A worker at a French bistro comes into work with a sore throat and fever. The correct action for the manager to take is:
Sending the worker home is the proper action to take if he or she comes into work with a sore throat and fever. To minimize risks to the customers and wait staff, it is best to limit the employee’s exposure by sending them home. Having them work in any capacity can make your entire staff sick, which might cause you to shut your restaurant down for a couple days.
Which of the following actions is considered unsafe for the kitchen staff?
Chewing gum while working is considered unsafe for the kitchen staff. While gum limits a cook’s ability to taste, the gum can also become lost in a food meant for customers. This makes gum an unsafe employee practice.
Hand washing stations should include all of the following except:
Hand washing stations should include all of the listed articles, expect a cloth towel. A cloth towel is a source of contamination since it can stay at the hand sink for long periods of time without being changed. In addition, more than one person will use the towel. Instead, paper towels should be placed at hand washing stations.
What is the first action someone should take when entering the restaurant for a work shift?
Upon entering the restaurant for a work shift, someone should first wash their hands. Washing your hands is the first action you should take when entering the restaurant for a shift since this reduces the risk of microbes, viruses, and other pathogens from making contact with any surface within the kitchen, front of house work station, as well as many other areas that are used throughout the day.
Of the following listed items, which is not permitted for employees to wear in a restaurant kitchen?
Jewelry is not permitted in a restaurant kitchen for employees to wear. This is due to the fact that jewelry, including watches, can easily slip off the employee and land in the food, becoming a physical hazard. Prescription eyeglasses are permitted for those who have a legitimate need. Baseball hats can be used instead of a plastic or paper hat.
Food handlers should wash their hands after which of the following events?
All of the above listed answers require kitchen workers and other food handlers to wash their hands. Since all the answers are potential chemical or biological hazards, employees should make sure to wash their hands to prevent cross contamination.
Employee training concerning personal hygiene should start:
An employee should begin to be trained in matters concerning personal hygiene after the employee has been hired. This ensures that the employee will come to his or her first day of work in a sanitary and acceptable manner.
Two kitchen workers decide to take a break and step outside. The correct action for the non-smoking employee is to:
The correct action for the non-smoking employee to take is to wash his or her hands then return to work. No employee can return to work after taking a break without washing his or her hands.
A worker in your restaurant spends the entire eight hour shift shaping hamburger patties. How often should the employee change his or her gloves?
The worker should change gloves every hour. Since food pathogens can grow on gloves during the course of the patty making process, it is important to change gloves every hour to avoid bacterial growth.
Hands should be washed with water and soap for at least how long?
Hands should be washed with water and soap for at least twenty seconds. While it is perfectly fine to wash your hands with water and soap for more than twenty seconds, a time of at least 20 seconds is needed to ensure properly cleaned hands.
If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, the correct action to is:
You should send the employee home if they come into work with dirty fingernails, unkempt hair, and smell of body odor. Any unsanitary employee should be sent home to correct their appearance, at which time they may return to work.
When you are not feeling well and have a sore throat or diarrhea, you should:
You should stay at home when you are feeling sick. This is especially true when you feel like you have a sore throat, have diarrhea, or have a fever. The reason for this safety precaution is due to the fact that you can get other people sick rather easily when you are sick. During the first couple of days of your illness, this is even more so.
What is the most important personal hygiene practice?
Washing your hands is the most important personal hygiene practice. While the other answers are important aspects of personal hygiene, by far the most important step you can take to prevent food borne illness is to wash your hands.
Hand Sanitizers are an acceptable form of hand sanitation because:
Hand sanitizers are not an acceptable form of hand sanitation because they do not kill all forms of food hazards. Hand sanitizers cannot remove chemical or physical hazards and only kill 99.9% of bacteria. Since there are billions of bacteria on your hands, millions will survive, even if 99.9% are killed. For these reasons, the only form of acceptable hand sanitation is to properly wash your hands.
The correct time to wash your hands is after which one of the following events?
All of the above mentioned events are the correct time to wash your hands. Hand washing is perhaps the most important aspect of food sanitation, so it is important to constantly wash your hands to avoid food safety issues.
Of the following listed items, which one is a kitchen employee permitted to wear when working in the kitchen?
Of the listed items, a kitchen employee is permitted to wear eyeglasses when working in the kitchen. While all non-essential items should be taken off before working, items which are required to wear on the part of the employee are perfectly acceptable.
Employees should wash hands after performing all of the following events, except:
Employees should always wash their hands directly after all actions listed except washing dishes. While it is important for employees to wash hands regularly, there is no direct reason to wash your hands after washing dishes.
After you have washed your hands, which of the following items is an acceptable item to dry your hands with?
After you have washed your hands, a single-use paper towel is an acceptable item to dry your hands with. While a cloth item might sound acceptable, cloth items should never be used to dry your hands.
An employee enters the restaurant and changes, clocks in, sanitizes their hands, and begins to work. What did this employee forget?
The employee has forgotten to wash their hands, which is not listed as an answer choice. While the employee used hand sanitizer, they did not sanitize their hands using the correct process. Remember, nothing substitutes for washing your hands correctly.
Which of the following rules is the most important regarding the safety of food in the restaurant?
Washing hands is the most important rule to follow to ensure proper food safety in your food service establishment. While the other answers are important, there is no substitute or greater rule than hand washing.
In a restaurant, hand sanitizer can be used after:
Hand sanitizer can be used only after washing your hands. Since there is no substitute for washing your hands, the only logical time you could use hand sanitizer is during a time when it will not affect the ability to kill germs; in particular, after washing your hands.
If an employee comes to work with severe diarrhea and the chills, the most appropriate action for the manager to take is:
If an employee comes to work with severe diarrhea and chills, the most appropriate action for the manager to take is to send the employee home. Since these two factors are a good indicator of a food borne illness, it is best to send the employee home until they are feeling better.
While chopping vegetables, a kitchen worker cuts his hand. The proper process for the worker to follow is:
The employee should wash the wound with water, place a bandage over the wound, then cover the hand with a single use plastic glove. This ensures that the wound has been properly treated and eliminates the chance of blood entering the food. If the wound is deep or if the employee begins to faint, it is best to take the worker to the hospital for evaluation.
Which of the following items is prohibited in an employee bathroom?
Cloth towels are not permitted in a restaurant’s employee bathroom. Instead, paper towels should be provided to avoid any amount of contamination within the restaurant.
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