ServSafe Practice 80 Questions
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
What type of eggs must be used when preparing raw or undercooked dishes for high risk populations? -
Answer-Pasteurized
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
What type of eggs must be used when preparing raw or undercooked dishes for high risk populations? -
Answer-Pasteurized
