ServSafe ServSafe Food Handler Certification & Training

Question 1

How often must a food handler wash their hands when switching between handling raw meat and ready-to-eat foods?

Accepted Answer

Every time before switching tasks

Answer

Hands must be washed every time a food handler switches from handling raw meat to ready-to-eat foods to prevent cross-contamination.

Question 2

A food handler who has been diagnosed with Salmonella Typhi must do which of the following?

Accepted Answer

Report the illness to the manager and be excluded from work

Answer

A food handler diagnosed with a reportable illness like Salmonella Typhi must be excluded from the establishment until cleared by a health authority.

Question 3

Which of the following is a correct step in the ServSafe handwashing procedure?

Accepted Answer

Scrub hands and arms for at least 10–15 seconds

Answer

Proper handwashing includes scrubbing hands and arms for at least 10–15 seconds with soap and warm water.

Question 4

What is the minimum age requirement to become a ServSafe Food Protection Manager?

Accepted Answer

There is no minimum age requirement specified by ServSafe

Answer

ServSafe does not specify a minimum age requirement for the Food Protection Manager certification exam.

Question 5

A food handler notices symptoms of vomiting and diarrhea before a shift. What is the correct action?

Accepted Answer

Notify the manager and stay home until symptom-free for 24 hours

Answer

Food handlers experiencing vomiting or diarrhea must notify their manager and must not work until they have been symptom-free for at least 24 hours.

ServSafe Practice Test