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