ServSafe Handler Hygiene

Multiple Select

Which symptoms of illness are you legally required to report?

• Allergies causing itchy eyes and skin rashes.
• Vomiting

• Diarrhea

• Sore throat with a fever

Multiple Choice

Which of the following is a key reason to practice food safety?

• To prevent foodborne illnesses

• To improve the taste of food

• To reduce food costs

• To speed up food preparation

Poor cleaning habits can allow pathogens to transfer from dirty surfaces to food.

​Pathogens

Purchasing food from unsafe sources can mean contamination.
Always purchase food from reputable dealers

Unsafe Sources

How Food Becomes Unsafe

​Contamination

Human contamination from poor personal hygiene transfers pathogens to food

​Time & Temperature Abuse

Leaving food at improper temperatures allows bacteria to multiply quickly

Multiple Choice

Which of the following scenarios demonstrates poor personal hygiene?

• A person washing hands before cooking

• A person using separate cutting boards for meat and vegetables

• A person scratching their head and then touching food

Multiple Select

Which of the following are ways people can make food unsafe?

• Poor personal hygiene

• Cross-contamination

• Time-temperature abuse

• Proper handwashing

Multiple Choice

What is the main risk associated with not cleaning and sanitizing kitchen tools properly?

• Pathogen transfer to food

• Food overcooking

• Loss of food flavor

• Improper food storage

Multiple Choice

Leaving chicken on a table for 2 hours is an example of what?

• Safe cooking practice
• Healthy meal preparation
• Time & temperature abuse

• Proper food storage

Multiple Choice

Which of the following is an example of cross-contamination?

• Leaving raw chicken breasts on a prep table to thaw

• Sneezing on a salad

• Using the same cutting board to cut up a raw chicken, then using it to slice tomatoes

• Scraping off baked-on food from an otherwise clean plate

How to Keep Food Safe

• Practice Good Personal Hygiene (So you don't transfer pathogens to food)

• Control Time & Temperature (Don't leave food out, & always heat to correct temperatures)

• Prevent Cross-Contamination (Properly clean surfaces & always use clean equipment when switching ingredients)

• Clean & Sanitize everything thoroughly to destroy pathogens on surfaces

• Always switch gloves when switching tasks and after touching your body or phone

Multiple Choice

Which of the following is the best way to control the time and temperature of food to prevent pathogen growth?

• Let food stay at room temperature for several hours

• Check the temperature regularly and keep food at safe temperatures

• Store food uncovered in the refrigerator

• Only check the temperature at the end of the day

Multiple Select

What steps should be taken to make sure food is at a safe temperature?

• Leave potato salad out until you're ready to eat it

• Cook food to proper temperatures

• Don't get ingredients from fridge until you're ready to use them

• Always close cooler properly & check the temperature

Multiple Choice

After cutting tomatoes on a green cutting board, I can cut chicken on it as well (as long as I wash it after)

• True

• False

Multiple Choice

Which of the following practices helps prevent cross-contamination in a kitchen?

• Using the same cutting board for all foods

• Washing hands only after handling raw meat

• Using separate cutting boards for different types of food

• Not cleaning knives between uses

Multiple Choice

What are two important steps to ensure surfaces are safe for food contact?

• Keep everything clean and sanitize anything that touches food

• Only clean surfaces once a week

• Use the same cloth for all cleaning tasks

• Rinse surfaces with water only

Multiple Select

What is the correct method for cleaning and sanitizing a container in a food service operation?

• Using a three-compartment sink

• Rinsing with cold water only

• Using a dishwasher

• Spraying with air freshener

Multiple Select

Which of the following are important concepts of good personal hygiene in food safety?

• Washing hands properly

• Using gloves correctly

• Wearing jewelry while handling food

• Reporting illness symptoms to your manager

Drag and Drop

Handwashing should take about ___ seconds to be effective.

Placeholder

Drag these tiles and drop them in the correct blank above

20

10

3

8

How to Wash Your Hands

1. Wet hands & arms with warm running water

2. Apply enough soap to work up a good lather

3. Scrub hands & arms vigorously for 10 to 15 seconds. Clean underneath fingernails & between fingers

4. Rinse hands & arms thoroughly with warm water

5. Dry hands & arms with paper towel - not apron!

   AFTER WASHING HANDS, USE PAPER TOWEL TO TURN OFF FAUCET

Multiple Choice

Is handwashing required when leaving bathroom? How do you open door to leave the bathroom?

• Yes, open door with paper towel so you don't get more on your hands

• No, kick the door open

Multiple Choice

If this grandpa were working in the kitchen, would he need to wash his hands?

• No need to wash hands
• Yes, because he touched his head

Multiple Choice

When handling raw meat,

• Wash hands before

• Wash hands before & after

• Wash hands after

Multiple Choice

Does this dude need to wash his hands after touching his apron?

• No, he can skip washing his hands.
• Yes, but only if he touches food afterwards.
• No, his hands are clean enough.
• Yes, he needs to wash his hands.

Multiple Select

Select all situations where a food handler would need to wash their hands

• After sneezing or coughing

• After picking up a potato

• After eating a meal or putting anything in their mouth

• After taking out the garbage

• After using cleaning supplies

Multiple Select

Another question about washing your hands after... (select all that apply)

• Chewing gum or using tobacco

• Touching dirty dishes

• Before putting on new gloves

• Leaving the kitchen

• Touching Money

Multiple Choice

Select the things that a handwashing sink needs:

• Sink basin, faucet, soap dispenser, paper towel dispenser or hand dryer, waste receptacle.
• Laundry sink, washing machine, detergent dispenser, fabric softener
• Bathtub, showerhead, shampoo rack, toilet paper holder
• Hot water, soap, paper towel, garbage

Multiple Choice

Should you wash and reuse your gloves?

• Yes, it's safe to wash and reuse them.
• No, do not wash and reuse disposable gloves.
• Reusable gloves are the same as disposable gloves.
• You can wash them with soap and water.

Multiple Choice

What type of hand care should you use when working in the kitchen?

• Have long dirty fingernails

• Have rhinestones on your nails

• Have short, clean fingernails

Multiple Select

Select the handwashing mistakes

• Wet hands with hot water

• Applied hand sanitizer instead of soap

• Use enough soap for a good lather

• Scrub hands for 5 seconds

Multiple Select

Select the unsafe practices for food handlers

• Wearing a watch

• Wearing a baseball cap while serving food

• Wearing a dirty coat with dog hair

• Wearing nail polish