ServSafe Food Handler Guide, Chapter 2: Good Personal Hygiene Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Food Handler Guide, Chapter 2: Good Personal Hygiene Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Why is it important to wear a clean uniform or apron when handling food? To prevent contamination from dirt, bacteria, or allergens. How often should food handlers wash their hands while working? Before handling food, after using the restroom, after touching hair or face, and after handling raw food. What should a food handler do if they have a cut on their hand? Cover it with a clean bandage and wear a single-use glove. When should gloves be changed while handling food? When they become dirty, torn, or when switching tasks between raw and ready-to-eat foods. How should hair be restrained in a foodservice operation? 2 Use a hat, hairnet, or other hair restraint. What is the safest way for a food handler to sneeze or cough? Into a tissue or elbow, then wash hands immediately. Why should food handlers avoid wearing jewelry while preparing food? It can harbor bacteria and may fall into food, causing contamination. What should a food handler do after handling raw meat? Wash hands thoroughly before touching any other food or equipment. Why is personal hygiene important in food handling? To prevent the transfer of pathogens that can cause foodborne illness. What is the correct way to wash hands? Wet hands with warm water, apply soap, scrub for at least 20 seconds, rinse, and dry with a clean towel. 3 When is it acceptable for a food handler to work while sick? It is never acceptable if experiencing vomiting, diarrhea, jaundice, or a diagnosed foodborne illness. How should fingernail polish and fake nails be managed in a foodservice environment? Avoid them unless wearing gloves at all times. What is the proper way to store personal items in a kitchen? In a designated area away from food, food-contact surfaces, and utensils. Why should a food handler report illnesses to their manager? To prevent spreading foodborne illness to customers. What should a food handler do if they have symptoms of vomiting or diarrhea? Stay home or be excluded from work until symptom-free for at least 24 hours. Why is bare-hand contact with ready-to-eat food discouraged? It increases the risk of transferring pathogens to food. 4 How should a food handler handle sneezing in a food prep area? Leave the area if possible, cover sneeze