Personal Hygiene Practices Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Personal Hygiene Practices flashcards as text
A food handler has a sore throat and a fever. According to ServSafe guidelines, what is the correct action for the manager to take?
Answer: Restrict the employee from working with or around food.
When a food handler has a sore throat with a fever, they must be restricted from working with or around food. If the operation serves a high-risk population, the employee must be excluded from the operation altogether. They can return to work with or around food when they have a written release from a medical practitioner.
What is the minimum time that hands and arms should be scrubbed with soap during the handwashing process?
Answer: 10-15 seconds
The ServSafe handwashing procedure requires scrubbing hands and arms vigorously for 10 to 15 seconds. The entire handwashing process, including wetting, soaping, scrubbing, rinsing, and drying, should take a total of at least 20 seconds.
Which piece of jewelry is a food handler permitted to wear while preparing food?
Answer: A plain metal band
The only jewelry allowed on hands or wrists when preparing food is a plain metal band, such as a simple wedding ring. Other jewelry can harbor pathogens and is difficult to clean, posing a risk of contaminating food.
A chef with a beard is preparing salads in the kitchen. What specific personal hygiene practice must he follow?
Answer: Wear a beard restraint.
Food handlers must wear hair restraints, such as a hat or hair covering, to keep their hair from contaminating food. In addition, food handlers with beards must wear a beard restraint.
When must a food handler change their single-use gloves?
Answer: After four hours of continuous use on the same task.
Single-use gloves should be changed after four hours of continuous use, as soon as they become dirty or torn, before beginning a different task, and after handling raw meat, seafood, or poultry. While they must also be changed after an interruption like a phone call, the four-hour rule is a key requirement for continuous use.
A food handler has an infected cut on their finger. Which of the following is the correct procedure for them to follow to handle food safely?
Answer: Cover the cut with a waterproof bandage and a single-use glove.
An infected wound or cut must be covered to prevent pathogens from contaminating food. The proper procedure is to cover the wound with a clean, waterproof bandage or finger cot and then wear a single-use glove over it.