Test pratique ServSafe 1

What strategy can prevent cross-contamination?

buy food that does not require prepping

prep food on both sides of a cutting board

prep raw food and ready-to-eat food at the same time

avoid time-temperature abuse

Correct! Wrong!

Which item is a potential physical contaminant?

beverages

jewelry

sweat

hand sanitizer

Correct! Wrong!

Quelle organisation inclut l'inspection des aliments comme l'une de ses principales responsabilités ?

beverages

Centres de Contrôle des Maladies

Département américain de l'agriculture

Administration de la sécurité et de la santé au travail

Correct! Wrong!

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

beverages

pooled

hard-boiled

shelled

Correct! Wrong!

What practice is useful for preventing Norovirus from causing foodborne illness?

beverages

excluding staff with vomiting from the operation

cooling food rapidly

encouraging staff to get flu shots

Correct! Wrong!

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

beverages

go home

clean the restroom after each use

only bus tables

Correct! Wrong!

What should a server do after clearing a table?

beverages

wash hands

put disposable gloves back on

rinse hands in warm water

Correct! Wrong!

Parasites are commonly associated with what food?

beverages

wild game

whole wheat

dairy products

Correct! Wrong!

Which food item has been associated with Salmonella Typhi?

beverages

produce

shellfish from contaminated water

undercooked ground beef

Correct! Wrong!

Single-use gloves are not required when...

beverages

prepping ready to eat food

washing produce

handling cooked food

Correct! Wrong!

Which is an example of physical contamination?

beverages

touching dirty food-contact surfaces

bones in fish

cooking tomato sauce in a copper pan

Correct! Wrong!

What causes preschool-age children to be at risk for foodborne illness?

beverages

they have not received all of their immunizations

they only eat ready to eat food

they have hidden allergies

Correct! Wrong!

What does the L stand from in the FDA's ALERT tool?

beverages

leave

limit

look

Correct! Wrong!

How should chemicals be stored?

beverages

away from prep areas

in food storage areas

with kitchenware

Correct! Wrong!

What practice should be used to prevent seafood toxins from causing a foodborne illness?

beverages

handwashing throughout the day

purchasing food from approved, reputable suppliers

microwaving fish to be served raw for 15 seconds

Correct! Wrong!

What condition promotes the growth of bacteria?

beverages

low levels of moisture

food held between 70 degrees and 125 degrees

food with a pH that is highly alkaline

Correct! Wrong!

What practice can help prevent allergic reactions?

beverages

telling customers how an item is prepared

using parchment paper when baking cookies

providing home delivery service

Correct! Wrong!

What should food handlers do after leaving and returning to the prep area?

beverages

remove their apron

wash hands

apply hand antiseptic

Correct! Wrong!

When can a food handler diagnosed with jaundice return to work?

beverages

when his or her skin returns to a natural color

seven days after the last symptom is ovserved

when approved by the regulatory authority

Correct! Wrong!

What temperatures do infrared thermometers measure?

internal food

air

surface

oven

Correct! Wrong!

When should a food handler with a sore throat and fever be excluded from the operation?

beverages

when the food handler's fever is over 100 degrees

after the food handler has a sore throat that has lasted for more than 5 days

before the regulatory authority is notified

Correct! Wrong!

What symptom can indicate a customer is having an allergic reaction?

beverages

left arm pain

appetite loss

coughing blood

Correct! Wrong!

What symptom requires a food handler to be excluded from the operation?

beverages

jaundice

coughing

stomach cramps

Correct! Wrong!

What is the purpose of hand antiseptic?

beverages

increase the use of sanitizing solutions

lower the number of pathogns on the skin

eliminate the need for use of gloves

Correct! Wrong!

Où un manipulateur d'aliments doit-il se laver les mains après avoir préparé des aliments ?

beverages

utility sink

designated sink for handwashing

food prep sink

Correct! Wrong!

Test pratique ServSafe 1

What strategy can prevent cross-contamination?

Which item is a potential physical contaminant?

Quelle organisation inclut l'inspection des aliments comme l'une de ses principales responsabilités ?

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

What practice is useful for preventing Norovirus from causing foodborne illness?

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

What should a server do after clearing a table?

Parasites are commonly associated with what food?

Which food item has been associated with Salmonella Typhi?

Single-use gloves are not required when...

Which is an example of physical contamination?

What causes preschool-age children to be at risk for foodborne illness?

What does the L stand from in the FDA's ALERT tool?

How should chemicals be stored?

What practice should be used to prevent seafood toxins from causing a foodborne illness?

What condition promotes the growth of bacteria?

What practice can help prevent allergic reactions?

What should food handlers do after leaving and returning to the prep area?

When can a food handler diagnosed with jaundice return to work?

What temperatures do infrared thermometers measure?

When should a food handler with a sore throat and fever be excluded from the operation?

What symptom can indicate a customer is having an allergic reaction?

What symptom requires a food handler to be excluded from the operation?

What is the purpose of hand antiseptic?

Où un manipulateur d'aliments doit-il se laver les mains après avoir préparé des aliments ?

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