ServSafe ServSafe Food Handler Certification & Training 1 — Questions and Answers
Question 1: How often must a food handler wash their hands when switching between handling raw meat and ready-to-eat foods?
- Every time before switching tasks (Correct answer)
- Only once per shift
- Only if they visibly soiled
- Only when a manager observes them
Correct answer: Every time before switching tasks
Hands must be washed every time a food handler switches from handling raw meat to ready-to-eat foods to prevent cross-contamination.
Question 2: A food handler who has been diagnosed with Salmonella Typhi must do which of the following?
- Report the illness to the manager and be excluded from work (Correct answer)
- Continue working but avoid handling food directly
- Work only in dishwashing with gloves on
- Inform customers but may continue working
Correct answer: Report the illness to the manager and be excluded from work
A food handler diagnosed with a reportable illness like Salmonella Typhi must be excluded from the establishment until cleared by a health authority.
Question 3: Which of the following is a correct step in the ServSafe handwashing procedure?
- Scrub hands and arms for at least 10–15 seconds (Correct answer)
- Rinse hands with cold water only
- Dry hands with a cloth towel
- Wash for at least 5 seconds with water alone
Correct answer: Scrub hands and arms for at least 10–15 seconds
Proper handwashing includes scrubbing hands and arms for at least 10–15 seconds with soap and warm water.
Question 4: What is the minimum age requirement to become a ServSafe Food Protection Manager?
- There is no minimum age requirement specified by ServSafe (Correct answer)
- Must be at least 18 years old
- Must be at least 21 years old
- Must be at least 16 years old
Correct answer: There is no minimum age requirement specified by ServSafe
ServSafe does not specify a minimum age requirement for the Food Protection Manager certification exam.
Question 5: A food handler notices symptoms of vomiting and diarrhea before a shift. What is the correct action?
- Notify the manager and stay home until symptom-free for 24 hours (Correct answer)
- Come to work and avoid the food prep area
- Work the shift but wear gloves at all times
- Report to work and drink fluids to stay hydrated
Correct answer: Notify the manager and stay home until symptom-free for 24 hours
Food handlers experiencing vomiting or diarrhea must notify their manager and must not work until they have been symptom-free for at least 24 hours.
Question 6: Which behavior is acceptable for a food handler while working?
- Wearing a hair restraint to keep hair away from food (Correct answer)
- Eating a snack while prepping vegetables
- Wearing nail polish while handling food
- Wearing rings while handling ready-to-eat food
Correct answer: Wearing a hair restraint to keep hair away from food
Hair restraints are required to prevent hair from falling into food; eating, nail polish, and jewelry are prohibited in food prep areas.
ServSafe ServSafe Food Handler Certification & Training 1
How often must a food handler wash their hands when switching between handling raw meat and ready-to-eat foods?