ServSafe ServSafe Food Handler Certification & Training 2 — Questions and Answers
Question 1: Under which circumstance can a food handler use single-use gloves instead of washing hands?
- Gloves are NEVER a substitute for handwashing (Correct answer)
- When hands are visibly clean
- When switching tasks between similar food items
- When the manager permits it
Correct answer: Gloves are NEVER a substitute for handwashing
Gloves are never a substitute for handwashing; hands must be washed before putting on gloves and whenever gloves are changed.
Question 2: A food handler's ServSafe Food Handler certificate is typically valid for how long?
- 3 years (Correct answer)
- 1 year
- 5 years
- 2 years
Correct answer: 3 years
The ServSafe Food Handler certificate is valid for 3 years from the date of successful completion.
Question 3: What is the primary purpose of the ServSafe Food Protection Manager certification?
- To ensure that at least one trained manager is responsible for food safety in the operation (Correct answer)
- To certify every individual food handler in the establishment
- To replace local health department inspections
- To provide a food license for the establishment
Correct answer: To ensure that at least one trained manager is responsible for food safety in the operation
The ServSafe Food Protection Manager certification ensures there is at least one knowledgeable person responsible for overseeing food safety in a food service operation.
Question 4: Which action should a manager take when a food handler reports a sore throat with fever?
- Restrict the employee from working with or around food (Correct answer)
- Allow them to work if they wear a mask
- Allow them to work in dishwashing only
- Send them home only if a customer complains
Correct answer: Restrict the employee from working with or around food
A sore throat with fever is a symptom that requires the food handler to be restricted from working with or around food per ServSafe guidelines.
Question 5: How should a food handler respond if they have a wound or cut on their hand?
- Cover with a bandage and wear a single-use glove over it (Correct answer)
- Continue working without covering the wound
- Apply antiseptic and leave it uncovered
- Only cover it if the wound is bleeding
Correct answer: Cover with a bandage and wear a single-use glove over it
Any wound or cut must be covered with a clean bandage and a single-use glove to prevent blood from contaminating food.
Question 6: Which of the following topics is covered in ServSafe Food Handler training?
- How to prevent foodborne illness through proper hygiene and food handling (Correct answer)
- How to design a restaurant menu
- How to manage restaurant finances
- How to hire food service staff
Correct answer: How to prevent foodborne illness through proper hygiene and food handling
ServSafe Food Handler training focuses on food safety practices including hygiene, temperature control, and preventing foodborne illness.
ServSafe ServSafe Food Handler Certification & Training 2
Under which circumstance can a food handler use single-use gloves instead of washing hands?