ServSafe Practice Test 1
Where should a food handler wash his or her hands after prepping food?
What practice should be used to prevent seafood toxins from causing a foodborne illness?
What condition promotes the growth of bacteria?
What temperatures do infrared thermometers measure?
Which is an example of physical contamination?
What should food handlers do after leaving and returning to the prep area?
How should chemicals be stored?
What symptom can indicate a customer is having an allergic reaction?
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Single-use gloves are not required when...
What strategy can prevent cross-contamination?
When can a food handler diagnosed with jaundice return to work?
What practice is useful for preventing Norovirus from causing foodborne illness?
Which item is a potential physical contaminant?
Which food item has been associated with Salmonella Typhi?
When should a food handler with a sore throat and fever be excluded from the operation?
What causes preschool-age children to be at risk for foodborne illness?
What is the purpose of hand antiseptic?
What does the L stand from in the FDA's ALERT tool?
What should a food handler do to make gloves easier to put on?
What should a server do after clearing a table?
Parasites are commonly associated with what food?
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?
Which organization includes inspecting food as one of its primary responsibilities?
What symptom requires a food handler to be excluded from the operation?
Please share this quiz to view your results .
This is a timed quiz. You will be given 60 seconds per question. Are you ready?