SERV safe Exam With 560+ Practice
Questions and Correct Answers
Who publishes the Food Code in the United States?
a. local health department
b. food and drug administration (FDA)
c. department of education
d. department of agriculture Correct Answer b. FDA
Which of the following people have been known to create a
deliberate or intentional contamination?
a. angry employee
b. vendor
c. competitor
d. all of the above Correct Answer d. all of the above
How should chemicals be stored?
a. above food
b. away from prep areas
c. in food-storage areas
d. with kitchenware or pots and pans Correct Answer b. away
from prep areas
A food handler diagnosed with Hepatitis A must:
a. be excluded from work and local regulatory agency must be
informed
b. be restricted from food but may still work at the facility
c. be excluded from work
,d. never be allowed to work as food handler again Correct Answer
a. be excluded from work and local regulatory agency must be
informed
A food handler who works in a long-term health care facility may
be "restricted" from working around food if he or she:
a. has a fever and sore throat
b. has a food borne illness
c. has nausea and vomiting
d. none of the above Correct Answer d. none of the above
Food handlers can use single-use towels or _______ to dry their
hands.
a. apron
b. sanitizing towel
c. side towel
d. heated air hand drying machine Correct Answer d. heated air
hand drying machine
Which of the following is an acceptable hygienic practice for
foodhandlers?
a. wearing disposable gloves with cleaning the kitchen
b. using hand sanitizer when soap is not availability
c. covering a cut on a finger with a bandage and gloves
d. wearing an apron when using the bathroom to protect your chef
coat Correct Answer c. covering a cut on a finger with a bandage
and gloves
Which of the following pieces of jewelry may be worn during food
production?
a. earrings
,b. simple/solid wedding band
c. wrist watch
d. necklace Correct Answer b. simple/solid wedding band
When can a food handler diagnosed with jaundice return to work?
a. after one week
b. when his/her skin turns to a natural color
c. seven days after the last symptom is observed
d. when approved by the medical authority and regulatory agency
Correct Answer d. when approved by the medical authority and
regulatory agency
Which of the following is considered a food-borne illness
OUTBREAK?
a. a piece of chicken was under cooked on the BBQ and made
Joe sick
b. A chicken casserole in the cafeteria was under cooked and four
children became sick
c. both of the answers
d. none of the above Correct Answer b. A chicken casserole in
the cafeteria was under cooked and four children became sick
According to the CDC:
a. 48 million (1 in 6) Americans are estimated to develop food-
borne illness
b. 50% (1 in 2) of Americans are estimated to develop food borne
illness
c. 4 million Americans are estimated to die from food-borne illness
d. 48 million (1 in 6) Americans are admitted to the hospital
because of food-borne illness Correct Answer a. 48 million (1 in 6)
Americans are estimated to develop food-borne illness
, What is a Julien Date?
a. date for pasteurization
b. method for tracking the date of a product over a given year
c. date that is given for all outbreaks
d. date used on package that is repeated every month Correct
Answer b. method for tracking the date of a product over a given
year
If you became a sick (i.e. vomit) after drinking many alcoholic
drinks at a party, how would you know if it was excessive alcohol
or food-borne illness?
a. blood or urine tests
b. when you actually became sick
c. you could never know because alcohol poisoning interferes
with bacterial testing
d. your mom told you Correct Answer a. blood or urine tests
The 6 conditions for bacterial growth are: Correct Answer food,
acidity, temperature, time, oxygen, moisture
Which food item is most associated with Non-typhoida salmonella
outbreaks?
a. juice
b. new york steaks
c. apples
d. chicken breasts Correct Answer d. chicken breasts
Which food item is most associated with Clostridium botulinum
outbreaks?
a. spinach
b. salad dressing
Questions and Correct Answers
Who publishes the Food Code in the United States?
a. local health department
b. food and drug administration (FDA)
c. department of education
d. department of agriculture Correct Answer b. FDA
Which of the following people have been known to create a
deliberate or intentional contamination?
a. angry employee
b. vendor
c. competitor
d. all of the above Correct Answer d. all of the above
How should chemicals be stored?
a. above food
b. away from prep areas
c. in food-storage areas
d. with kitchenware or pots and pans Correct Answer b. away
from prep areas
A food handler diagnosed with Hepatitis A must:
a. be excluded from work and local regulatory agency must be
informed
b. be restricted from food but may still work at the facility
c. be excluded from work
,d. never be allowed to work as food handler again Correct Answer
a. be excluded from work and local regulatory agency must be
informed
A food handler who works in a long-term health care facility may
be "restricted" from working around food if he or she:
a. has a fever and sore throat
b. has a food borne illness
c. has nausea and vomiting
d. none of the above Correct Answer d. none of the above
Food handlers can use single-use towels or _______ to dry their
hands.
a. apron
b. sanitizing towel
c. side towel
d. heated air hand drying machine Correct Answer d. heated air
hand drying machine
Which of the following is an acceptable hygienic practice for
foodhandlers?
a. wearing disposable gloves with cleaning the kitchen
b. using hand sanitizer when soap is not availability
c. covering a cut on a finger with a bandage and gloves
d. wearing an apron when using the bathroom to protect your chef
coat Correct Answer c. covering a cut on a finger with a bandage
and gloves
Which of the following pieces of jewelry may be worn during food
production?
a. earrings
,b. simple/solid wedding band
c. wrist watch
d. necklace Correct Answer b. simple/solid wedding band
When can a food handler diagnosed with jaundice return to work?
a. after one week
b. when his/her skin turns to a natural color
c. seven days after the last symptom is observed
d. when approved by the medical authority and regulatory agency
Correct Answer d. when approved by the medical authority and
regulatory agency
Which of the following is considered a food-borne illness
OUTBREAK?
a. a piece of chicken was under cooked on the BBQ and made
Joe sick
b. A chicken casserole in the cafeteria was under cooked and four
children became sick
c. both of the answers
d. none of the above Correct Answer b. A chicken casserole in
the cafeteria was under cooked and four children became sick
According to the CDC:
a. 48 million (1 in 6) Americans are estimated to develop food-
borne illness
b. 50% (1 in 2) of Americans are estimated to develop food borne
illness
c. 4 million Americans are estimated to die from food-borne illness
d. 48 million (1 in 6) Americans are admitted to the hospital
because of food-borne illness Correct Answer a. 48 million (1 in 6)
Americans are estimated to develop food-borne illness
, What is a Julien Date?
a. date for pasteurization
b. method for tracking the date of a product over a given year
c. date that is given for all outbreaks
d. date used on package that is repeated every month Correct
Answer b. method for tracking the date of a product over a given
year
If you became a sick (i.e. vomit) after drinking many alcoholic
drinks at a party, how would you know if it was excessive alcohol
or food-borne illness?
a. blood or urine tests
b. when you actually became sick
c. you could never know because alcohol poisoning interferes
with bacterial testing
d. your mom told you Correct Answer a. blood or urine tests
The 6 conditions for bacterial growth are: Correct Answer food,
acidity, temperature, time, oxygen, moisture
Which food item is most associated with Non-typhoida salmonella
outbreaks?
a. juice
b. new york steaks
c. apples
d. chicken breasts Correct Answer d. chicken breasts
Which food item is most associated with Clostridium botulinum
outbreaks?
a. spinach
b. salad dressing
