ServSafe Practice Test 1
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
Correct!
Wrong!
What symptom can indicate a customer is having an allergic reaction?
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Wrong!
Which item is a potential physical contaminant?
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Wrong!
What should food handlers do after leaving and returning to the prep area?
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Wrong!
When should a food handler with a sore throat and fever be excluded from the operation?
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Wrong!
Which is an example of physical contamination?
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Wrong!
When can a food handler diagnosed with jaundice return to work?
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Wrong!
What symptom requires a food handler to be excluded from the operation?
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Wrong!
What should a server do after clearing a table?
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Wrong!
Parasites are commonly associated with what food?
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Wrong!
What does the L stand from in the FDA's ALERT tool?
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What temperatures do infrared thermometers measure?
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What is the purpose of hand antiseptic?
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What condition promotes the growth of bacteria?
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What practice can help prevent allergic reactions?
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How should chemicals be stored?
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What causes preschool-age children to be at risk for foodborne illness?
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What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
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Which food item has been associated with Salmonella Typhi?
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What practice should be used to prevent seafood toxins from causing a foodborne illness?
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What strategy can prevent cross-contamination?
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Which organization includes inspecting food as one of its primary responsibilities?
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Where should a food handler wash his or her hands after prepping food?
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What practice is useful for preventing Norovirus from causing foodborne illness?
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Single-use gloves are not required when...
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Wrong!