ServSafe Proper Personal Hygiene 4 — Questions and Answers
Question 1: A food handler finishes taking out the trash and immediately begins preparing sandwiches. What did they fail to do?
- Change their apron
- Wash their hands (Correct answer)
- Put on a hair restraint
- Change their gloves
Correct answer: Wash their hands
Hands must be washed after handling garbage before touching food or food-contact surfaces.
Question 2: Which of the following is an acceptable practice when wearing single-use gloves?
- Washing gloves with soap instead of changing them
- Wearing the same pair of gloves for an entire shift
- Changing gloves after handling raw meat before touching ready-to-eat food (Correct answer)
- Using gloves as a substitute for handwashing
Correct answer: Changing gloves after handling raw meat before touching ready-to-eat food
Gloves must be changed when switching between raw meats and ready-to-eat foods to prevent cross-contamination.
Question 3: A food handler with a bandage on their finger should:
- Not be allowed to work with food at all
- Cover the bandage with a single-use glove when working with food (Correct answer)
- Leave the bandage uncovered so it can dry faster
- Only work with packaged foods
Correct answer: Cover the bandage with a single-use glove when working with food
A bandaged finger must be covered with a single-use glove to prevent the bandage from contaminating food.
Question 4: Which action correctly describes proper nail care for food handlers?
- Artificial nails are acceptable if they are short
- Natural nails should be kept short and clean (Correct answer)
- Long nails are fine when wearing gloves
- Nail polish is allowed in all food service settings
Correct answer: Natural nails should be kept short and clean
Natural nails must be kept short and clean because long or dirty nails can harbor pathogens.
Question 5: When must a food handler wash their hands after handling raw poultry?
- Only if they are switching to a different raw protein
- Before touching any ready-to-eat food or clean equipment (Correct answer)
- After completing their entire meal prep station
- Only when a manager requests it
Correct answer: Before touching any ready-to-eat food or clean equipment
Hands must be washed immediately after handling raw poultry before contacting ready-to-eat foods or clean equipment.
Question 6: A food handler notices their coworker tasting food with their finger and then continuing to prep without washing hands. The food handler should:
- Ignore it since only managers can address hygiene issues
- Report the behavior to a manager (Correct answer)
- Do the same since it is a common kitchen practice
- Only intervene if a customer is watching
Correct answer: Report the behavior to a manager
Food handlers have a responsibility to report unsafe hygiene practices to management to protect food safety.
Question 7: Which of the following best describes a 'foodborne illness risk' created by poor personal hygiene?
- Food being stored at incorrect temperatures
- Pathogens transferred from a food handler's body to food (Correct answer)
- Cross-contamination from dirty equipment only
- Chemical contamination from cleaning products
Correct answer: Pathogens transferred from a food handler's body to food
Poor personal hygiene allows pathogens naturally present on the human body to contaminate food during handling.
ServSafe Proper Personal Hygiene 4
A food handler finishes taking out the trash and immediately begins preparing sandwiches.
What did they fail to do?