ServSafe Food Handler Review

Which group of individuals has a higher risk of a foodborne illness?

• Teenagers

• Elderly People

• Women

• Vegetarians

Parasites are commonly associated with .....

• seafood

• eggs

• potatoes

• ready-to-eat food

Metal shavings are what type of contaminant

• Biological

• Chemical

• Physical

• Microbial

To wash hands correctly, a food handler must first......

• apply soap

• wet hands and arms

• scrub hands and arms vigorously

• use a single-use paper towel to dry hands

What item is considered acceptable work attire for a food handler?

• False eyelashes

• Nail polish

• Plain-band ring

• Antimicrobial watch band

What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 deg. F?

• 3 days

• 5 days

• 7 days

• 10 days

Which is a TCS food?

• Saltines

• Bananas

• Baked Potato

• Coffee

What must a food handler with a hand wound do to safely work with food?

• Bandage the wound with an impermeable cover and wear a single-use glove

• Bandage the wound and avoid contact with food for the rest of the shift

• Wash the wound and wear a single-use glove

• Apply iodine solution and a permeable bandage

What task requires food handlers to wash their hands before and after doing it?

• Taking out garbage

• Touching clothing or aprons

• Handling raw meat, poultry, or seafood

• Using chemicals that might affect food safety

Which action requires a food handler to change gloves?

• The food handler is working with raw seafood at temperatures above 41˚F (5˚C)

• The food handler is prepping raw chicken on a yellow cutting board

• The food handler has been working with raw ground beef for an hour

• The food handler is wearing gloves that have been torn