
ServSafe Manager complete practice test
Authored by Makayla Thomas
Life Skills, Other
10th - 12th Grade
Used 20+ times

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81 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
A food handler must remove what item before working with food?
Gloves
Jewelry
Apron
Glasses
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Electrical power outages and sewage backups are classified as:
Imminent health hazard
Danger zone
Danger hazard zone
Imminent safety zone
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What should a manager do if a food handler reports symptoms of jaundice?
Send them home
Exclude from work and report it to regulatory authorities
Call 911
Allow them to perform nonfood tasks
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following is NOT a common food borne illness risk factor?
Improper temperature
Poor hygiene
Improper sanitation
Overcooking
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Someone with these symptoms are allowed to come to work, but should not work with/around/or touch food.
Sore throat/fever
Vomit/diarrhea
Jaundice/fever
Diarrhea/headache
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
A food handler is diagnosed with illness caused by Shigella spp. What must management do?
Isolate them
Call 911
Allow them to work with nonfood items
Exclude from work until doctor approves their return
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
A food handlers apron has become dirty. What should the food handler do?
Change into a clean apron
Put on a clean apron over the dirty apron
Wipe it off with a clean rag
Brush off contaminants into the waste basket in the restroom
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