Personal Hygiene Practices Flashcards

Why must food handlers avoid touching their face while working?

Answer: The face harbors pathogens that can transfer to food via hands

The nose, mouth, and eyes harbor pathogens that can transfer to food through hand contact, causing contamination.

A food handler uses hand sanitizer instead of washing their hands after handling raw chicken. What is the problem?

Answer: Hand sanitizers are not effective on heavily soiled hands and do not replace handwashing

Hand sanitizers cannot remove physical soil and are not approved as a substitute for proper handwashing in food service.

What is the correct order of steps in a proper handwashing procedure?

Answer: Wet hands → apply soap → scrub 20 sec → rinse → dry

The correct sequence is: wet hands with warm water, apply soap, scrub for 20 seconds, rinse thoroughly, then dry with a single-use paper towel.

Which drying method is acceptable after handwashing in a food operation?

Answer: Air dryer or single-use paper towel

Only a single-use paper towel or air dryer are acceptable because reusable cloths can harbor and transfer bacteria.

A food handler eats a snack in the prep area and then resumes chopping vegetables without washing hands. What rule was violated?

Answer: They must eat only in designated break areas and must wash hands before returning to food prep

Food handlers must eat only in designated areas and wash hands before returning to any food preparation task.

Under ServSafe, fingernails of food handlers should be:

Answer: Short and clean; no nail polish or artificial nails allowed

ServSafe requires food handlers to keep fingernails short, clean, and free of nail polish or artificial nails unless gloves are worn.

A food handler who uses the restroom must wash their hands:

Answer: In the restroom and again at the food prep handwashing sink

Hands must be washed in the restroom and a second time at the designated handwashing sink in the food prep area before resuming work.