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