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