ServSafe Manager Practice Exam

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

1. Refrigerate the food

2. Throw it out

3. Cook it before serving

4. Serve it to other customers

The correct answer is: Throw it out

When a food handler is restricted or excluded from the operation due to illness, any food they have handled is considered potentially contaminated and poses a risk to food safety. Therefore, the appropriate action is to discard the food. This ensures that any pathogens or contaminants that may have been transferred during handling do not pose a risk to customers who consume the food. Refrigerating the food (the first option) does not eliminate potential pathogens that may have been introduced. Cooking it (the third option) might not adequately eliminate all pathogens if the food was handled improperly, making it a risky choice. Serving it to other customers (the fourth option) is not responsible and would likely violate food safety regulations, putting customers at risk of foodborne illness. By throwing out the food, you maintain the safety and well-being of customers, adhering to health standards and regulations designed to prevent foodborne illnesses.