ServSafe ServSafe Food Handler Certification & Training 3

Question 1

A manager is training a new food handler. Which of the following is NOT a required handwashing location according to ServSafe?

Accepted Answer

At a food prep sink

Answer

At a dedicated handwashing sink

Answer

In a restroom

Answer

Near a food service area

Question 2

Which is the correct order of steps in ServSafe handwashing?

Accepted Answer

Wet hands, apply soap, scrub 10–15 sec, rinse, dry with paper towel

Answer

Apply soap, wet hands, scrub, dry, rinse

Answer

Wet hands, scrub 5 sec, apply soap, rinse, dry

Answer

Rinse hands, apply soap, scrub, dry with cloth towel

Question 3

What does the ServSafe program primarily teach food service workers about?

Accepted Answer

Preventing foodborne illness by following safe food handling practices

Answer

Managing customer complaints and reviews

Answer

Marketing food products to consumers

Answer

Designing restaurant floor plans

Question 4

A food handler is sick with jaundice. According to ServSafe, this worker should be:

Accepted Answer

Excluded from the operation and reported to the regulatory authority

Answer

Restricted to non-food-handling duties only

Answer

Allowed to work with proper PPE

Answer

Allowed to work if their tasks don't involve raw meat

Question 5

Which of the following is an example of a reportable illness that requires exclusion per ServSafe guidelines?

Accepted Answer

Hepatitis A

Answer

Common cold

Answer

Minor headache

Answer

Mild seasonal allergies

Question 6

What should a food handler do immediately after handling raw poultry before touching a cutting board used for vegetables?

Accepted Answer

Wash hands, change gloves, and sanitize the cutting board

Answer

Simply change gloves without washing hands

Answer

Rinse hands with water only

Answer

Wipe hands on a clean towel and proceed

A manager is training a new food handler.Which of the following is NOT a required handwashing location according to ServSafe?