ServSafe Food Handler Practice Test 3 Questions & Answers

A food handler who has just bused tables must do what before handling food?  Change apron  Wash hands  Put disposable gloves back on  Wipe hands on a cloth towel What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?  Exclude the food handler from the operation.  Report the illness to the local regulatory authority  Speak with the food handler’s medical practitioner  Restrict the food handler from working with food. Three components of active managerial control include  identifying risks, creating specifications, and training.  identifying risks, corrective action, and training.  identifying risks, creating purchase orders, and training.  identifying risks, record keeping, and training Outdoor garbage containers must be  washed frequently.  kept covered with tight-fitting lids.  kept away from customer parking areas.