ServSafe Chapter 3

What should a good personal hygiene program address to prevent food contamination?

• Only hand washing

• Only proper work attire

• Only personal cleanliness

• Avoiding personal behaviors that can contaminate food, washing and caring for hands, dressing for work and handling work clothes, and limiting where staff can eat, drink, smoke, and chew gum or tobacco

According to the ServSafe Manager Book, which of the following is NOT a situation that can lead to food handlers contaminating food?

• When they have a foodborne illness.

• When they have wounds that contain a pathogen.

• When they are wearing single-use gloves.

• When they sneeze or cough.

What percentage of healthy adults carry Staphylococcus aureus in their nose or on their skin?

• 10 to 20 percent

• 20 to 35 percent

• 30 to 50 percent

• 40 to 60 percent

What is the term used for people who carry pathogens and infect others without ever getting sick themselves?

• Spreaders

• Infectors

• Carriers

• Transmitters

Which action should be avoided to prevent foodborne illness according to the text?

• Running fingers through th ehair

• Scratching the scalp

• Touching a pimple or infected wound

• Rubbing an ear

Which of the following is NOT listed as a common action that can contaminate food?

• Coughing or sneezing into the hand

• Wearing a clean uniform

• Running fingers through the hair

• Spitting in the operation

What is considered the most important part of personal hygiene in food handling?

• Wearing hair restraints

• Handwashing

• Using gloves for all tasks

• Avoiding jewelry

Where should hands be washed according to the document?

• In any available sink

• In a sink designated for handwashing

• In sinks designated for food prep

• In sinks designated for dishwashing

What is the minimum temperature of the water that should be used to wash hands?

• 90°F (32°C)

• 100°F (38°C)

• 110°F (43°C)

• 120°F (49°C)

How long should you scrub your hands and arms when washing them?

• 5 to 10 seconds

• 10 to 15 seconds

• 15 to 20 seconds

• 20 to 25 seconds