ServSafe ServSafe Food Handler Certification & Training 3 — Questions and Answers
Question 1: A manager is training a new food handler. Which of the following is NOT a required handwashing location according to ServSafe?
- At a food prep sink (Correct answer)
- At a dedicated handwashing sink
- In a restroom
- Near a food service area
Correct answer: At a food prep sink
Hands must be washed at designated handwashing sinks, not at food prep or utility sinks, to prevent contaminating food preparation surfaces.
Question 2: Which is the correct order of steps in ServSafe handwashing?
- Wet hands, apply soap, scrub 10–15 sec, rinse, dry with paper towel (Correct answer)
- Apply soap, wet hands, scrub, dry, rinse
- Wet hands, scrub 5 sec, apply soap, rinse, dry
- Rinse hands, apply soap, scrub, dry with cloth towel
Correct answer: Wet hands, apply soap, scrub 10–15 sec, rinse, dry with paper towel
The correct ServSafe handwashing order is: wet hands with warm water, apply soap, scrub for 10–15 seconds, rinse, and dry with a single-use paper towel.
Question 3: What does the ServSafe program primarily teach food service workers about?
- Preventing foodborne illness by following safe food handling practices (Correct answer)
- Managing customer complaints and reviews
- Marketing food products to consumers
- Designing restaurant floor plans
Correct answer: Preventing foodborne illness by following safe food handling practices
The ServSafe program educates food service workers on preventing foodborne illness through proper food handling, hygiene, and safety protocols.
Question 4: A food handler is sick with jaundice. According to ServSafe, this worker should be:
- Excluded from the operation and reported to the regulatory authority (Correct answer)
- Restricted to non-food-handling duties only
- Allowed to work with proper PPE
- Allowed to work if their tasks don't involve raw meat
Correct answer: Excluded from the operation and reported to the regulatory authority
Jaundice is a sign of hepatitis A, a reportable illness that requires the food handler to be excluded from the operation and reported to the health authority.
Question 5: Which of the following is an example of a reportable illness that requires exclusion per ServSafe guidelines?
- Hepatitis A (Correct answer)
- Common cold
- Minor headache
- Mild seasonal allergies
Correct answer: Hepatitis A
Hepatitis A is one of the 'Big 6' pathogens identified by ServSafe that requires a food handler to be excluded from the operation.
Question 6: What should a food handler do immediately after handling raw poultry before touching a cutting board used for vegetables?
- Wash hands, change gloves, and sanitize the cutting board (Correct answer)
- Simply change gloves without washing hands
- Rinse hands with water only
- Wipe hands on a clean towel and proceed
Correct answer: Wash hands, change gloves, and sanitize the cutting board
Proper procedure requires washing hands, changing gloves, and sanitizing any surfaces before switching from raw poultry to ready-to-eat produce.
ServSafe ServSafe Food Handler Certification & Training 3
A manager is training a new food handler.
Which of the following is NOT a required handwashing location according to ServSafe?