SERVSAFE PRACTICE 80 QUESTIONS
AND CORRECT ANSWERS
Which food has been associated with Salmonella Typhi? - ans-Beverages
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What symptom requires a food handler to be excluded from the operation? - ans-Jaundice
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What is an example of physical contamination? - ans-bones in fish
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What practice is useful for preventing Norovirus from causing foodborne illness? - ans-
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Excluding staff with vomiting from the operation rr rr rr rr rr rr
What condition promotes the growth of bacteria? - ans-Food held between 70 F and 125F
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Parasites are commonly associated with what food? - ans-Wild game
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What practice should be used to prevent seafood toxins from causing a foodborne illness? -
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ans-Purchasing food from approved reputable suppliers
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How should chemicals be stored? - ans-away from prep areas
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What does the L stand for in the FDA's ALERT tool? - ans-LOOK
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What practice can help prevent allergic reactions? - ans-
rr rr rr rr rr rr rr rr
Telling customers how an item is preparedrr rr rr rr rr rr
What symptom can indicate that a customer is having an allergic reaction? - ans-
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Wheezing or shortness of breath rr rr rr rr
Where should a food handler wash his or her hands after prepping food? - ans-
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Designated sink for handwashing rr rr rr
When should a food handler with a sore throat and fever be excluded from the operation? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
When the customers served are a primarily high risk population.
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A food handler comes to work with diarrhea. What should the manager tell the food handler to d
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o? - ans-Go home
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, What should the food handler do to make gloves easier to put on? - ans-
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select the correct size gloves rr rr rr rr
When can a food handler diagnosed with jaundice return to work? - ans-
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When approved by the regulatory authority rr rr rr rr rr
What item is a potential physical contaminant? - ans-jewelry
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What is the purpose of hand antiseptic? - ans-Lower the number of pathogens on the skin
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single use gloves are not required when? - ans-washing produce
rr rr rr rr rr rr rr rr rr
What should food handlers do after returning and leaving the prep area? - ans-wash hands
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
What type of eggs must be used when preparing raw or undercooked dishes for high risk popula
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
tions? - ans-Pasteurized rr rr
What causes preschool aged children to be at risk for foodborne illness? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr
Their immune systems are not strong rr rr rr rr rr
Which organization includes inspecting food as one of its primary responsibilities? - ans-
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U.S Department of Agriculture
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What should a server do after clearing a table? - ans-wash hands
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What strategy can prevent cross contamination? - ans-Buy food that does not require prepping
rr rr rr rr rr rr rr rr rr rr rr rr rr
What temperature do infrared thermometers measure? - ans-surface
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When can glass thermometers be used? - ans-When enclosed in a shatterproof casing
rr rr rr rr rr rr rr rr rr rr rr rr
Why should food temperatures be taken in two different locations? - ans-
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temperature may vary in the food rr rr rr rr rr
A food handler is prepping a seafood dish on April 4th, using shrimp and scallops. The shrimp h
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
as a use by date of April 8th, and the scallops have a use by date of April 10th. What is the use by d
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
ate for the seafood dish? - ans-April 8th
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What information must be included on the label of food packaged on-site for retail sale? - ans-
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List of ingredients rr rr
How should an item that has been recalled by its manufacturer be stored in an operation? - ans-
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separately from food that will be served rr rr rr rr rr rr
A food handler has just finished storing a dry food delivery. Which step was done correctly:
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a. stored food away from the wall.
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AND CORRECT ANSWERS
Which food has been associated with Salmonella Typhi? - ans-Beverages
rr rr rr rr rr rr rr rr rr
What symptom requires a food handler to be excluded from the operation? - ans-Jaundice
rr rr rr rr rr rr rr rr rr rr rr rr rr
What is an example of physical contamination? - ans-bones in fish
rr rr rr rr rr rr rr rr rr rr
What practice is useful for preventing Norovirus from causing foodborne illness? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr
Excluding staff with vomiting from the operation rr rr rr rr rr rr
What condition promotes the growth of bacteria? - ans-Food held between 70 F and 125F
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Parasites are commonly associated with what food? - ans-Wild game
rr rr rr rr rr rr rr rr rr
What practice should be used to prevent seafood toxins from causing a foodborne illness? -
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
ans-Purchasing food from approved reputable suppliers
rr rr rr rr rr rr
How should chemicals be stored? - ans-away from prep areas
rr rr rr rr rr rr rr rr rr
What does the L stand for in the FDA's ALERT tool? - ans-LOOK
rr rr rr rr rr rr rr rr rr rr rr rr
What practice can help prevent allergic reactions? - ans-
rr rr rr rr rr rr rr rr
Telling customers how an item is preparedrr rr rr rr rr rr
What symptom can indicate that a customer is having an allergic reaction? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr
Wheezing or shortness of breath rr rr rr rr
Where should a food handler wash his or her hands after prepping food? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Designated sink for handwashing rr rr rr
When should a food handler with a sore throat and fever be excluded from the operation? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
When the customers served are a primarily high risk population.
rr rr rr rr rr rr rr rr rr
A food handler comes to work with diarrhea. What should the manager tell the food handler to d
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
o? - ans-Go home
rr rr rr
, What should the food handler do to make gloves easier to put on? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
select the correct size gloves rr rr rr rr
When can a food handler diagnosed with jaundice return to work? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr
When approved by the regulatory authority rr rr rr rr rr
What item is a potential physical contaminant? - ans-jewelry
rr rr rr rr rr rr rr rr
What is the purpose of hand antiseptic? - ans-Lower the number of pathogens on the skin
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
single use gloves are not required when? - ans-washing produce
rr rr rr rr rr rr rr rr rr
What should food handlers do after returning and leaving the prep area? - ans-wash hands
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
What type of eggs must be used when preparing raw or undercooked dishes for high risk popula
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
tions? - ans-Pasteurized rr rr
What causes preschool aged children to be at risk for foodborne illness? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr
Their immune systems are not strong rr rr rr rr rr
Which organization includes inspecting food as one of its primary responsibilities? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr
U.S Department of Agriculture
rr rr rr
What should a server do after clearing a table? - ans-wash hands
rr rr rr rr rr rr rr rr rr rr rr
What strategy can prevent cross contamination? - ans-Buy food that does not require prepping
rr rr rr rr rr rr rr rr rr rr rr rr rr
What temperature do infrared thermometers measure? - ans-surface
rr rr rr rr rr rr rr
When can glass thermometers be used? - ans-When enclosed in a shatterproof casing
rr rr rr rr rr rr rr rr rr rr rr rr
Why should food temperatures be taken in two different locations? - ans-
rr rr rr rr rr rr rr rr rr rr rr
temperature may vary in the food rr rr rr rr rr
A food handler is prepping a seafood dish on April 4th, using shrimp and scallops. The shrimp h
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
as a use by date of April 8th, and the scallops have a use by date of April 10th. What is the use by d
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
ate for the seafood dish? - ans-April 8th
rr rr rr rr rr rr rr
What information must be included on the label of food packaged on-site for retail sale? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
List of ingredients rr rr
How should an item that has been recalled by its manufacturer be stored in an operation? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
separately from food that will be served rr rr rr rr rr rr
A food handler has just finished storing a dry food delivery. Which step was done correctly:
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
a. stored food away from the wall.
rr rr rr rr rr rr rr
