ServSafe Personal Hygiene and Health 5

Question 1

A food handler who recently recovered from Salmonella Typhi (typhoid fever) wants to return to work. What must happen first?

Accepted Answer

They must receive written medical clearance before returning

Answer

Salmonella Typhi is a Big 6 pathogen requiring written medical clearance before a food handler may return to work.

Question 2

Which behavior puts food at the greatest risk of contamination from a food handler?

Accepted Answer

Touching your face and then handling food without washing hands

Answer

Touching the face introduces pathogens from mucous membranes to hands, and then to food if hands are not washed immediately after.

Question 3

A food handler reports that they have been vomiting at home but feel better now. The manager should:

Accepted Answer

Exclude them from the operation until they meet return-to-work criteria

Answer

Vomiting is a symptom associated with several Big 6 pathogens and requires exclusion until return-to-work criteria are met, even after symptoms resolve.

Question 4

When must a food handler change gloves?

Accepted Answer

When switching between handling raw and ready-to-eat foods

Answer

Gloves must be changed when switching tasks — especially between handling raw proteins and ready-to-eat foods — to prevent cross-contamination.

Question 5

Which of the following is the best example of proper personal hygiene for food handlers regarding fingernails?

Accepted Answer

Short, clean, unpolished nails or no nail polish

Answer

Nails should be short, clean, and free of nail polish to prevent harboring bacteria and having polish chip into food.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Personal Hygiene and Health 5