Employee Health, Hygiene & Contamination Defense practice test: free ServSafe Food Protection Manager questions

Sample Practice Questions for Employee Health, Hygiene & Contamination Defense

1. Question 1Ref: ServSafe Coursebook 9th Edition — Chapter 3: The Safe Food Handler

   What is the minimum time for the scrubbing step of handwashing, when hands and arms are rubbed together vigorously?

   A10 to 15 secondsB5 secondsC20 secondsD30 seconds
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   Correct Answer
   A. 10 to 15 seconds

   The scrubbing step lasts at least 10 to 15 seconds: rub hands and arms together vigorously, working between the fingers and under the nails. 20 seconds is the minimum for the whole handwashing process, from wetting to rinsing, which is why it is the common wrong answer here. Five seconds is too short to remove soil and pathogens, and 30 seconds is longer than required.

2. Question 2Ref: ServSafe Coursebook 9th Edition — Chapter 3: The Safe Food Handler

   Which of these is an example of poor personal hygiene that could contaminate food?

   AWearing a clean apron while cookingBScratching an itchy scalp and then handling food without washing handsCWearing a hair net in the prep areaDWashing hands after using the restroom
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   Correct Answer
   B. Scratching an itchy scalp and then handling food without washing hands

   Scratching an itchy scalp and then handling food without washing hands transfers pathogens from the scalp to food. Personal hygiene practices that prevent contamination include wearing clean uniforms, hair restraints, and washing hands frequently. Poor hygiene also includes coughing or sneezing over food, eating in prep areas, and touching the face or body while handling food. Managers must train staff to recognize and correct these behaviors.

3. Question 3Ref: ServSafe Coursebook 9th Edition — Chapter 3: The Safe Food Handler

   A food handler has been diagnosed with Norovirus. What action must the manager take?

   AAllow the handler to work in the dish room onlyBTell the handler to wear extra gloves while cookingCRestrict the handler from working with food until cleared by the health departmentDMove the handler to the salad station
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   Correct Answer
   C. Restrict the handler from working with food until cleared by the health department

   Norovirus is a highly contagious virus that causes severe vomiting and diarrhea. Food handlers diagnosed with Norovirus must be restricted from working with food until cleared by the local health authority. Working in the dish room or wearing extra gloves does not eliminate the risk of contamination. Moving the handler to the salad station would be especially dangerous since salads are served without further cooking. Managers must enforce illness reporting policies.