ServSafe Personal Hygiene 5 — Questions and Answers
Question 1: A food handler who has been diagnosed with Hepatitis A is currently showing no symptoms. What should their manager do?
- Allow them to work only in non-food areas
- Permit them to work normally since they have no symptoms
- Exclude them from the operation until cleared by a health professional (Correct answer)
- Restrict them to working only with packaged foods
Correct 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.
Question 2: Which practice is acceptable when a food handler must taste food during preparation?
- Use the same spoon and rinse it between tastes
- Use a clean spoon and discard it after one use (Correct answer)
- Use a finger to taste and then wash hands immediately
- Use a spoon kept in a water-filled container at room temperature
Correct 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.
Question 3: At what point must a food handler wash their hands after using the restroom?
- Only after using the restroom in the facility, not elsewhere
- Both in the restroom and again upon returning to the food prep area (Correct answer)
- Just before re-entering the kitchen is sufficient
- Only if they touched a surface inside the restroom
Correct 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.
Question 4: A food handler's work uniform is visibly soiled at the start of their shift. What should happen?
- The handler should wear an apron to cover the soiled area
- The handler should change into a clean uniform before working (Correct answer)
- The handler may work as long as they wear gloves
- The manager should decide whether the soiling is significant enough to matter
Correct 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.
Question 5: Which behavior by a food handler is most likely to contaminate ready-to-eat food?
- Wearing a clean apron while plating dishes
- Touching a pimple on the face and then handling a sandwich (Correct answer)
- Using tongs to transfer cooked chicken to a serving pan
- Keeping fingernails trimmed short and unpolished
Correct 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.
Question 6: What is the minimum water temperature recommended for effective handwashing in a food service operation?
- 70°F (21°C)
- 100°F (38°C) (Correct answer)
- 120°F (49°C)
- 140°F (60°C)
Correct answer: 100°F (38°C)
ServSafe recommends handwashing water be at least 100°F (38°C) to be effective at removing pathogens.
Question 7: A food handler returns from a smoke break outside. What must they do before handling food?
- Only change their gloves since they were outside
- Wash hands thoroughly, as smoking is a hand-to-mouth activity (Correct answer)
- Rinse their mouth and wear fresh gloves
- Nothing additional is required if they washed hands before the break
Correct 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.
ServSafe Personal Hygiene 5
A food handler who has been diagnosed with Hepatitis A is currently showing no symptoms.
What should their manager do?