ServSafe Food Handler Certification & Training Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 ServSafe Food Handler Certification & Training flashcards as text
How often must a food handler wash their hands when switching between handling raw meat and ready-to-eat foods?
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.
A food handler who has been diagnosed with Salmonella Typhi must do which of the following?
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.
Which of the following is a correct step in the ServSafe handwashing procedure?
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.
What is the minimum age requirement to become a ServSafe Food Protection Manager?
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.
A food handler notices symptoms of vomiting and diarrhea before a shift. What is the correct action?
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.
Which behavior is acceptable for a food handler while working?
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.