SERVESAFE PRACTICE QUESTIONS WITH VERIFIED ANSWERS

Which food has been associated with Salmonella Typhi? -ANSWER- Beverages What symptom requires a food handler to be excluded from the operation? -ANSWER- Jaundice What is an example of physical contamination? -ANSWER- bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? -ANSWER- Excluding staff with vomiting from the operation What condition promotes the growth of bacteria? -ANSWER- Food held between 70 F and 125F Parasites are commonly associated with what food? -ANSWER- Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? -ANSWER- Purchasing food from approved reputable suppliers How should chemicals be stored? -ANSWER- away from prep areas What does the L stand for in the FDA's ALERT tool? -ANSWER- LOOK What practice can help prevent allergic reactions? -ANSWER- Telling customers how an item is prepared What symptom can indicate that a customer is having an allergic reaction? -ANSWER- Wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? -ANSWER- Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation? -ANSWER- When the customers served are a primarily high risk population. A food handler comes to work with diarrhea. What should the manager tell the food handler to do? -ANSWER- Go home What should the food handler do to make gloves easier to put on? -ANSWER- select the correct size gloves When can a food handler diagnosed with jaundice return to work? -ANSWER- When approved by the regulatory authority What item is a potential physical contaminant? -ANSWER- jewelry What is the purpose of hand antiseptic? -ANSWER- Lower the number of pathogens on the skin single use gloves are not required when? -ANSWER- washing produce What should food handlers do after returning and leaving the prep area? -ANSWER- wash hands