Personal Hygiene Flashcards

A food handler who has been diagnosed with Hepatitis A is currently showing no symptoms. What should their manager do?

Answer: Exclude them from the operation until cleared by a health professional

Hepatitis A is a reportable illness that requires exclusion from the food operation regardless of whether symptoms are present.

Which practice is acceptable when a food handler must taste food during preparation?

Answer: Use a clean spoon and discard it after one use

Food handlers should use a clean, single-use spoon or utensil for tasting and discard it after one use to prevent contamination.

At what point must a food handler wash their hands after using the restroom?

Answer: Both in the restroom and again upon returning to the food prep area

Hands should be washed in the restroom and then again at a hand sink in the food prep area before resuming work.

A food handler's work uniform is visibly soiled at the start of their shift. What should happen?

Answer: The handler should change into a clean uniform before working

Food handlers must wear clean clothing at all times because dirty uniforms can transfer pathogens to food.

Which behavior by a food handler is most likely to contaminate ready-to-eat food?

Answer: Touching a pimple on the face and then handling a sandwich

Touching skin blemishes like pimples can transfer Staphylococcus aureus to food, causing foodborne illness.

What is the minimum water temperature recommended for effective handwashing in a food service operation?

Answer: 100°F (38°C)

ServSafe recommends handwashing water be at least 100°F (38°C) to be effective at removing pathogens.

A food handler returns from a smoke break outside. What must they do before handling food?

Answer: Wash hands thoroughly, as smoking is a hand-to-mouth activity

Smoking involves touching the mouth and face, so food handlers must wash their hands after smoking before returning to food handling.