WorksheetsServSafe Manager Pt. 1
Total questions: 10
Worksheet time: 5mins
A manager, preparing for a large catered event, notices sewage backup in the prep area. What should the manager do?
Clean and sanitize workstations continually and instruct all kitchen personnel to wear glvoes
Place a towel in the floor drain to prevent additional backup, and clean and sanitize the area
Contact the local regulator authority and stop food prep immediately
Inform the event planner and allow that person to decide what action to take.
What alternative source is acceptable if drinkable (potable) water is not available through the public water system?
Bottled drinking water
Mountain strem water
Filtered rain water
Shallow well water
Which situation is considered an imminent health hazard and requires the operation to be closed?
A guest slips and falls on gravel in the parking lot, breaks a hip, and requires emergency trabsport.
A food handler is rushed to the emergency room unconscious with an unidentified illness
A fire starts in the kitchen and spreads to other areas of the operation
The sanitizer dispensers in the restrooms are empty and delivery of more is expected in the next half hour.
Water used for handwashing must be
distilled
non-drinkable
reclaimed
drinkable
When raw sewage backs up onto the floor of the kitchen, the operation must
section off the area where garbage has been spilled and continue service
immediately close the operation, correct the problem, and thoroughly clean the facility
notify the water department and close the restrooms until corrections are made
correct the problem by the end of the shift and hire a professional to clean the garbage
A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)
physical hazard
regulatory hazard
critical control hazard
imminent health hazard
The main reason food handlers must not eat or drink when preparing or serving food is because
there will be less food for customers
they may choke while working
it creates an unpleasant work environment
saliva may transfer to food
Handwashing sinks must be easily accessible so that food handlers can
clean utensils
wash their hands
maintain its drain
rinse produce
In which tyoe of sink should a food handler wash his or her hands?
Prep area
dishwashing
handwashing
bar
If a food handler working in a nursing home has a sore throat and fever, the food handler should be
restricted to stocking food
restricted to washing dishes
excluded from work
excluded from food prep
