Personal Hygiene Flashcards
7 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 7 Personal Hygiene flashcards as text
A food handler finishes cleaning grease traps and is about to return to food prep. What must happen first?
Answer: Wash hands thoroughly before resuming food prep
Hands must be thoroughly washed with soap and water after handling chemicals or performing dirty tasks before returning to food preparation.
Which situation requires a food handler to be excluded from the operation entirely?
Answer: Diagnosis with Hepatitis A virus
Hepatitis A is a highly contagious illness that requires the food handler to be excluded from the operation until medically cleared.
How long should a food handler scrub their hands during the handwashing process?
Answer: 20 seconds
ServSafe requires scrubbing hands with soap for at least 20 seconds to effectively remove pathogens.
A food handler has a sore throat with fever. According to ServSafe, what should the manager do?
Answer: Exclude the handler from the operation
A sore throat with fever indicates possible illness that could spread to food; the handler must be excluded from the operation.
Which is an acceptable way for a food handler to taste food while cooking?
Answer: Use a clean, single-use utensil each time
A clean, single-use or dedicated tasting utensil must be used each time to prevent cross-contamination.
What is the proper temperature of water for effective handwashing?
Answer: Warm water (at least 100°F)
Warm water at a comfortable temperature (at least 100°F) combined with soap is required for effective handwashing.
A food handler with an infected, bandaged wound on their hand should do what before working with food?
Answer: Cover the bandage with a food-safe glove
An infected wound must be covered with a waterproof bandage and then a single-use glove to prevent pathogens from contaminating food.