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