When should a food handler with a sore throat and fever be excluded from the operation?
Which is an example of physical contamination?
What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?
What condition promotes the growth of bacteria?
What must a food handler with an infected hand wound do to work safely with food?
What practice can help prevent allergic reactions?
What must staff members do when transferring chemicals to a new container?
What symptoms can indicate a customer is having an allergic reaction?
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
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Servsafe Manager Exam #9