ServSafe Chapter 3 Review: The Safe Food Handler

What is the primary reason personal hygiene is important in food service?

• It makes employees look professional

• It helps food taste better

• It reduces waste in the kitchen

• It helps prevent foodborne illnesses

Which of the following is a major way food handlers can contaminate food?

• Not washing hands after using the restroom

• Wearing clean uniforms

• Using gloves properly

• Keeping fingernails trimmed

When must food handlers wash their hands?

• Only when changing tasks

• After handling raw meat and before handling ready-to-eat food

• Before putting on gloves, but not after

• Every 30 minutes

What is the correct way to dry hands after washing?

• Air dry by shaking hands

• Wipe them on a cloth towel

• Use a single-use paper towel or a hand dryer

• Rub them on an apron

What should a food handler do if they have an open wound on their hand?

• Ignore it and keep working

• Wash it with hot water and leave it uncovered

• Cover it with a bandage and wear a glove

• Only cover it if it is bleeding

Which of these symptoms must be reported to a manager?

• A) A mild cough

• B) Vomiting and diarrhea

• C) A slight headache

• D) A runny nose

When should single-use gloves be changed?

What is the best way to handle ready-to-eat food?

• With bare hands

• With a cloth towel

• With the same gloves used for raw meat

• With utensils, deli tissue, or gloves

Which type of jewelry is allowed in food service?

• A) A watch

• B) A bracelet

• C) Dangling earrings

• D) A plain band ring

What is the correct way to cover a wound on a food handler’s hand?

• With a bandage only

• No covering is needed

• With a bandage and a glove

• With a towel