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