ServSafe (Hygiene Test)
Quiz by Sherry Carbajal
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16 questions
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- Q1What must food handlers do when handling ready-to-eat foods?wear a clean aproncutting lettuce for tacos then grating cheeseuse their bare hands that have been washed properlywear single-use gloves & discard if dirtied or between uses30s
- Q2Which of the following statements is true?false nails are a better alternative to long nailsnail polish can chip & cause chemical contamination of foodsingle-use gloves never need to be changed unless tornfingernails aren't an important consideration in food safety30s
- Q3Which situation does not require the worker to wash his/her hands before returning to work?pre-washing or clearing food off of platessneezing into the handthrowing trash & touching the garbage lidcutting lettuce for tacos then grating cheese20s
- Q4Which of these should be removed every time workers leave the food prep area?apronsbandagesshoesjewelry20s
- Q5If the foodworker has an infected wound or boil that is uncovered, you should:restrict the foodhandler from working with any food contactsend them home indefinitelyonly utilize them in the back of the house not the frontassign them to food prep duties only20s
- Q6What is needed for a foodhandler to return to work after being diagnosed with one of the Big 5?12 hours after being symptom freewith a copy of the clinic's bill paymentwith a written release from a medical practitionerwith a written note from a parent or spouse20s
- Q7Which of the following would not be a violation of professional hygiene standards?servers touching food with bare handsbuffet dishes without lids or guardsemployees handling napkin rings with bare handsa thumb print on the rim of a wine glass20s
- Q8Single-use gloves are not required when:the food handler doesn't enjoy wearing themhandling cooked foodhandling ready-to-eat foodWashing your hands20s
- Q9What is true about aprons?They should never have hands wiped on themTheir main purpose is to keep the worker warmTheir main purpose is to identify staff in the back-of-the-houseThey should never be removed during the work shift20s
- Q10When is it okay to not wash your hands during food service?After slicing bread for 2 hrs, you change gloves to continueYou are slicing bread then must begin making sandwichesAfter slicing bread for 2 hrs, you leave to take a breakAfter 2 hours of peeling potatoes, you must de-bone chicken20s
- Q11T or F. Contamination can happen at every step of the food flow process?TrueFalse20s
- Q12If a food handler comes to work and has diarrhea, what should the manager have them do?Do nothing, make them suffergo home & return 24 hrs after being symptom-freeonly bus tablesspend the day in the bathroom20s
- Q13Which of the following does not lead to food contamination?rubbing your eyesrunning your hands through your hairpopping a pimpleusing a paper towel to dry your hands20s
- Q14A food handler with a wound on his hand should:apply a bandage & get tested for a communicable diseaseapply a bandage & wash his hands every hourwash his hand, bandage the wound, & wear a glovenot work with food until the wound heals20s
- Q15When washing hands, the water should be a minimum of:98*F100*F120*F88*F20s