ServSafe 3/4 Test

What causes foodborne illness?

• Bacteria

• Viruses

• Parasites

• All of the above

When should you wash your hands?

• Before starting to cook

• After Cooking

• In between different foods

• After the restroom

• All of the answers are correct

Food handlers can wear their aprons into the restroom

• True

• False

What type of food hazard is hair?

• Biological

• Physical

• Chemical

What type of food hazard is bleach?

• Biological

• Physical

• Chemical

When harmful bacteria are transferred from one food or surface to another.

• Hand shake

• Walking barefoot

• Cross-contamination

• Single-contamination

A customer orders a slice of apple pie but didn't know it would be served with ice cream. They are allergic to dairy products, and tell the server. What should the server do?

• Tell the customer to only eat the pie, and leave the ice cream on the plate.

• Prepare a new dessert by placing a new slice of pie on a new plate.

• Return the dessert to the kitchen, scoop off the ice cream and wipe off the plate, then serve it.

• Return the dessert to the kitchen, wipe off any ice cream that touched the pie and put the pie on a new plate, then serve.

What temperature should the water be when washing your hands?

• 32 degrees F

• 70 degrees F

• 100 degrees F

• 120 degrees F

Hand sanitizer is acceptable to use in place of handwashing

• True

• False

When should hand antiseptics be used?

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