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