ServSafe Unit 1

When must an employee wash their hands? 

• Before taking out the garbage
• After returning to the prep area
• Before blowing their nose
• After bussing a table

Chemicals must be stored 

• With food
• With single-use items
• On the floor of the kitchen
• In a designated area away from food and prep areas

Jaundice is a symptom of: 

• Shigellosis
• Botulism
• Hepatitis A
• Norovirus

The hand washing process should take at least 

• 10 seconds
• 15 seconds
• 20 seconds
• 30 seconds

Which is Norovirus?

• Bacteria
• Virus
• Toxin
• Parasite

What should food handlers do after prepping food and before using the restroom?

• Wash their hands
• Take off their hats
• Change their gloves
• Take off their aprons

Which piece of jewelry can be worn on a food handler's hand or arm?

• Watch
• Diamond ring
• Plain band ring
• Medical bracelet

When should hand antiseptics be used?

• After washing hands
• Before washing hands
• When soap is unavailable
• When gloves are not being used

When should food handlers who wear gloves wash their hands?

• After putting on the gloves
• Before taking off the gloves
• Before putting on the gloves
• After applying a hand antiseptic 

A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

• Stay home until a doctor approves a return to work.
• Wear gloves while handling food.
• Work in a nonfood handling situation.
• Wash hands frequently while handling food.