ServSafe Diagnostic Test 80 Questions with 100% Correct Answers | Updated | Download to score A+
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Course
ServSafe
Institution
ServSafe
ServSafe Diagnostic Test 80 Questions with 100% Correct Answers | Updated | Download to score A+
Which food item has been associated with Salmonella Typhi?
Beverages
Produce
Shellfish from contaminated water
Undercooked ground beef
Beverages
What symptom requires a food handler to be exc...
ServSafe Diagnostic Test 80 Questions with
100% Correct Answers | Updated | Download
to score A+
Which food item has been associated with Salmonella Typhi?
Beverages
Produce
Shellfish from contaminated water
Undercooked ground beef
Beverages
What symptom requires a food handler to be excluded from the operation?
Sore throat
Jaundice
Coughing
Stomach cramps
Jaundice
Which is an example of physical contamination?
Sneezing on food
Touching dirty food-contact surfaces
Bones in fish
Cooking tomato sauce in a copper pan
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?
High acidity
Low levels of moisture
Food held between 70°F and 125°F (21°C and 52°C)
Food with a pH that is highly alkaline
Food held between 70°F and 125°F (21°C and 52°C)
Parasites are commonly associated with what food?
Wild game
What practice should be used to prevent seafood toxins from causing a foodborne illness?
Purchasing good 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
A service sink should be used to
dispose of mop water
cool cooked foods
wash produce
scrub pots and pans
dispose of mop water
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 primarily a 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 a food handler do to make glovers 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
Which item is a potential physical contaminant?
Jewelry
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
Single-use gloves are not required when
the food handler has a latex sensitivity
prepping ready-to-eat food
washing produce
handling cooked food
washing produce
What should food handlers do after leaving and returning to the prep area?
Put on gloves
Remove their apron
Wash hands
Apply hand antiseptic
Wash hands
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