ServSafe Manager Practice Exam

How often should food handlers be trained on handwashing procedures?

1. Once a year

2. Every month

3. Whenever they feel like it

4. At the start of employment and regularly thereafter

The correct answer is: At the start of employment and regularly thereafter

Training food handlers on handwashing procedures at the start of their employment and regularly after that is essential for maintaining food safety and public health. This approach ensures that all employees are aware of the critical importance of proper hand hygiene from day one, which helps to prevent foodborne illnesses. Regular training sessions serve as a refresher to reinforce these important practices, especially since employees may forget or become complacent about proper handwashing techniques over time. By establishing a routine of ongoing education, the establishment nurtures a culture of food safety where employees are continually reminded of best practices. Other responses suggest less frequent or non-systematic training, which may lead to gaps in knowledge and potentially unsafe food handling practices. Frequent and structured training not only keeps staff informed about the latest food safety protocols but also adapts to any changes in regulations or procedures. Thus, implementing regular training on handwashing is crucial for effective food safety management.