ServSafe Practice 80 Questions
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 Lower the number of pathogens on the skin
single use gloves are not required when? - ANS washing produce
What should food handlers do after returning and leaving the prep area? - ANS wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high risk
populations? - ANS Pasteurized
What causes preschool aged children to be at risk for foodborne illness? - ANS Their immune
systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? - ANS U.S
Department of Agriculture
What should a server do after clearing a table? - ANS wash hands
What strategy can prevent cross contamination? - ANS Buy food that does not require prepping
What temperature do infrared thermometers measure? - ANS surface
When can glass thermometers be used? - ANS When enclosed in a shatterproof casing
Why should food temperatures be taken in two different locations? - ANS temperature may vary
in the food
A food handler is prepping a seafood dish on April 4th, using shrimp and scallops. The shrimp
has a use by date of April 8th, and the scallops have a use by date of April 10th. What is the use
by date for the seafood dish? - ANS April 8th
What information must be included on the label of food packaged on-site for retail sale? - ANS
List of ingredients
How should an item that has been recalled by its manufacturer be stored in an operation? - ANS
separately from food that will be served
A food handler has just finished storing a dry food delivery. Which step was done correctly:
a. stored food away from the wall.
b.stored food 4 in off the floor
c.stored food underneath a stairwell
d. stored food in an empty chemical container - ANS a. stored food away from the wall
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 Lower the number of pathogens on the skin
single use gloves are not required when? - ANS washing produce
What should food handlers do after returning and leaving the prep area? - ANS wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high risk
populations? - ANS Pasteurized
What causes preschool aged children to be at risk for foodborne illness? - ANS Their immune
systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? - ANS U.S
Department of Agriculture
What should a server do after clearing a table? - ANS wash hands
What strategy can prevent cross contamination? - ANS Buy food that does not require prepping
What temperature do infrared thermometers measure? - ANS surface
When can glass thermometers be used? - ANS When enclosed in a shatterproof casing
Why should food temperatures be taken in two different locations? - ANS temperature may vary
in the food
A food handler is prepping a seafood dish on April 4th, using shrimp and scallops. The shrimp
has a use by date of April 8th, and the scallops have a use by date of April 10th. What is the use
by date for the seafood dish? - ANS April 8th
What information must be included on the label of food packaged on-site for retail sale? - ANS
List of ingredients
How should an item that has been recalled by its manufacturer be stored in an operation? - ANS
separately from food that will be served
A food handler has just finished storing a dry food delivery. Which step was done correctly:
a. stored food away from the wall.
b.stored food 4 in off the floor
c.stored food underneath a stairwell
d. stored food in an empty chemical container - ANS a. stored food away from the wall
