ServSafe Practice Test 1

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

beverages

go home

clean the restroom after each use

only bus tables

Correct! Wrong!

What condition promotes the growth of bacteria?

beverages

low levels of moisture

food held between 70 degrees and 125 degrees

food with a pH that is highly alkaline

Correct! Wrong!

Single-use gloves are not required when...

beverages

prepping ready to eat food

washing produce

handling cooked food

Correct! Wrong!

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

beverages

pooled

hard-boiled

shelled

Correct! Wrong!

What causes preschool-age children to be at risk for foodborne illness?

beverages

they have not received all of their immunizations

they only eat ready to eat food

they have hidden allergies

Correct! Wrong!

What is the purpose of hand antiseptic?

beverages

increase the use of sanitizing solutions

lower the number of pathogns on the skin

eliminate the need for use of gloves

Correct! Wrong!

What should a server do after clearing a table?

beverages

wash hands

put disposable gloves back on

rinse hands in warm water

Correct! Wrong!

Where should a food handler wash his or her hands after prepping food?

beverages

utility sink

designated sink for handwashing

food prep sink

Correct! Wrong!

Which item is a potential physical contaminant?

beverages

jewelry

sweat

hand sanitizer

Correct! Wrong!

When should a food handler with a sore throat and fever be excluded from the operation?

beverages

when the food handler's fever is over 100 degrees

after the food handler has a sore throat that has lasted for more than 5 days

before the regulatory authority is notified

Correct! Wrong!

What symptom can indicate a customer is having an allergic reaction?

beverages

left arm pain

appetite loss

coughing blood

Correct! Wrong!

How should chemicals be stored?

beverages

away from prep areas

in food storage areas

with kitchenware

Correct! Wrong!

What strategy can prevent cross-contamination?

buy food that does not require prepping

prep food on both sides of a cutting board

prep raw food and ready-to-eat food at the same time

avoid time-temperature abuse

Correct! Wrong!

What should food handlers do after leaving and returning to the prep area?

beverages

remove their apron

wash hands

apply hand antiseptic

Correct! Wrong!

What symptom requires a food handler to be excluded from the operation?

beverages

jaundice

coughing

stomach cramps

Correct! Wrong!

Which organization includes inspecting food as one of its primary responsibilities?

beverages

Centers for Disease Control

U.S. Department of Agriculture

Occupational Safety and Health Administration

Correct! Wrong!

What practice is useful for preventing Norovirus from causing foodborne illness?

beverages

excluding staff with vomiting from the operation

cooling food rapidly

encouraging staff to get flu shots

Correct! Wrong!

Parasites are commonly associated with what food?

beverages

wild game

whole wheat

dairy products

Correct! Wrong!

What practice should be used to prevent seafood toxins from causing a foodborne illness?

beverages

handwashing throughout the day

purchasing food from approved, reputable suppliers

microwaving fish to be served raw for 15 seconds

Correct! Wrong!

When can a food handler diagnosed with jaundice return to work?

beverages

when his or her skin returns to a natural color

seven days after the last symptom is ovserved

when approved by the regulatory authority

Correct! Wrong!

What does the L stand from in the FDA's ALERT tool?

beverages

leave

limit

look

Correct! Wrong!

Which is an example of physical contamination?

beverages

touching dirty food-contact surfaces

bones in fish

cooking tomato sauce in a copper pan

Correct! Wrong!

Which food item has been associated with Salmonella Typhi?

beverages

produce

shellfish from contaminated water

undercooked ground beef

Correct! Wrong!

What temperatures do infrared thermometers measure?

internal food

air

surface

oven

Correct! Wrong!

What practice can help prevent allergic reactions?

beverages

telling customers how an item is prepared

using parchment paper when baking cookies

providing home delivery service

Correct! Wrong!

ServSafe Practice Test 1

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

What condition promotes the growth of bacteria?

Single-use gloves are not required when...

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

What causes preschool-age children to be at risk for foodborne illness?

What is the purpose of hand antiseptic?

What should a server do after clearing a table?

Where should a food handler wash his or her hands after prepping food?

Which item is a potential physical contaminant?

When should a food handler with a sore throat and fever be excluded from the operation?

What symptom can indicate a customer is having an allergic reaction?

How should chemicals be stored?

What strategy can prevent cross-contamination?

What should food handlers do after leaving and returning to the prep area?

What symptom requires a food handler to be excluded from the operation?

Which organization includes inspecting food as one of its primary responsibilities?

What practice is useful for preventing Norovirus from causing foodborne illness?

Parasites are commonly associated with what food?

What practice should be used to prevent seafood toxins from causing a foodborne illness?

When can a food handler diagnosed with jaundice return to work?

What does the L stand from in the FDA's ALERT tool?

Which is an example of physical contamination?

Which food item has been associated with Salmonella Typhi?

What temperatures do infrared thermometers measure?

What practice can help prevent allergic reactions?

ServSafe Alcohol Test – Primary And Advanced 4

ServSafe Manager Exam 8

ServSafe Regulatory Authorities Test 2

ServSafe Manager Exam 1

ServSafe Regulatory Authorities Test

ServSafe Facilities, Cleaning & Sanitizing and Pest Management Test

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

What condition promotes the growth of bacteria?

Single-use gloves are not required when...

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

What causes preschool-age children to be at risk for foodborne illness?

What is the purpose of hand antiseptic?

What should a server do after clearing a table?

Where should a food handler wash his or her hands after prepping food?

Which item is a potential physical contaminant?

When should a food handler with a sore throat and fever be excluded from the operation?

What symptom can indicate a customer is having an allergic reaction?

How should chemicals be stored?

What strategy can prevent cross-contamination?

What should food handlers do after leaving and returning to the prep area?

What symptom requires a food handler to be excluded from the operation?

Which organization includes inspecting food as one of its primary responsibilities?

What practice is useful for preventing Norovirus from causing foodborne illness?

Parasites are commonly associated with what food?

What practice should be used to prevent seafood toxins from causing a foodborne illness?

When can a food handler diagnosed with jaundice return to work?

What does the L stand from in the FDA's ALERT tool?

Which is an example of physical contamination?

Which food item has been associated with Salmonella Typhi?

What temperatures do infrared thermometers measure?

What practice can help prevent allergic reactions?

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