ServSafe Food Handler Certification & Training Flashcards

A manager is training a new food handler. Which of the following is NOT a required handwashing location according to ServSafe?

Answer: At a food prep sink

Hands must be washed at designated handwashing sinks, not at food prep or utility sinks, to prevent contaminating food preparation surfaces.

Which is the correct order of steps in ServSafe handwashing?

Answer: Wet hands, apply soap, scrub 10–15 sec, rinse, dry with paper towel

The correct ServSafe handwashing order is: wet hands with warm water, apply soap, scrub for 10–15 seconds, rinse, and dry with a single-use paper towel.

What does the ServSafe program primarily teach food service workers about?

Answer: Preventing foodborne illness by following safe food handling practices

The ServSafe program educates food service workers on preventing foodborne illness through proper food handling, hygiene, and safety protocols.

A food handler is sick with jaundice. According to ServSafe, this worker should be:

Answer: Excluded from the operation and reported to the regulatory authority

Jaundice is a sign of hepatitis A, a reportable illness that requires the food handler to be excluded from the operation and reported to the health authority.

Which of the following is an example of a reportable illness that requires exclusion per ServSafe guidelines?

Answer: Hepatitis A

Hepatitis A is one of the 'Big 6' pathogens identified by ServSafe that requires a food handler to be excluded from the operation.

What should a food handler do immediately after handling raw poultry before touching a cutting board used for vegetables?

Answer: Wash hands, change gloves, and sanitize the cutting board

Proper procedure requires washing hands, changing gloves, and sanitizing any surfaces before switching from raw poultry to ready-to-eat produce.