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