ServSafe Practice Test Results

Question 1
92% answer correctly
What must a food handler with a hand wound do to safely work with food?
Bandage the wound and avoid contact with food for the rest of the shift
Apply iodine solution and a permeable bandage
Bandage the wound with an impermeable cover and wear a single-use glove
Wash the wound and wear a single-use glove
Question 2
53% answer correctly
What is the purpose of setting a critical limit in the cooking process of TCS food?
Reduce hazards to safe levels
Avoid serving undercooked food to high-risk customers
Identify where hazards can be eliminated
Identify potential hazards
Question 3
76% answer correctly
When can a food handler with a sore throat and a fever return to work with or around food?
No symptoms are experienced for 24 hours.
The sore throat is gone.
A written medical release is provided.
The fever is gone for 24 hours.