Exam Prep: ServSafe 80 Practice Questions |100% Correct Answers

Exam Prep: ServSafe 80 Practice Questions |100% Correct Answers| Which food has been associated with Salmonella Typhi? *Ans* Beverages What symptom requires a food handler to be excluded from the operation? *Ans* Jaundice What is an example of physical contamination? *Ans* bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? *Ans* Excluding staff with vomiting from the operation What condition promotes the growth of bacteria? *Ans* Food held between 70 F and 125F Parasites are commonly associated with what food? *Ans* Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? *Ans* Purchasing food from approved reputable suppliers How should chemicals be stored? *Ans* away from prep areas What does the L stand for in the FDA's ALERT tool? *Ans* LOOK What practice can help prevent allergic reactions? *Ans* Telling customers how an item is prepared What symptom can indicate that a customer is having an allergic reaction? *Ans* Wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? *Ans* Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation? *Ans* 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? *Ans* Go home What should the food handler do to make gloves easier to put on? *Ans* select the correct size gloves When can a food handler diagnosed with jaundice return to work? *Ans* When approved by the regulatory authority What item is a potential physical contaminant? *Ans* jewelry What is the purpose of hand antiseptic? *Ans* L