ServSafe food handler guide test already
passed
1.) What are three types of hazards that make food unsafe ? ✔✔D.) chemical , physical , and
biological
2.) cross-contamination occurs when .......? ✔✔c.) pathogens tran
...
ServSafe food handler guide test already
passed
1.) What are three types of hazards that make food unsafe ? ✔✔D.) chemical , physical , and
biological
2.) cross-contamination occurs when .......? ✔✔c.) pathogens transfer from one surface or food to
another
3.) What is time-temprature abuse? ✔✔a.) allowing food to stay at temperatures good for the
growth of pathogens
4.) a food handler accidently sprays a cleaner into the fryer oil and continues to use the fryer.
which type of hazard is this ? ✔✔b.) chemical
5.) a food handler transfers pathogens from hands to food. how could it have been prevented ?
✔✔b.) praticeing good personal hygiene
6.) after cutting up melons, a food handler puts them in the cooler. What is this an example of?
✔✔b.) controlling time and temperature
7.) a food handler uses the same cutting board to prepare raw meat and then immediately to chop
produce. This is an example of.....? ✔✔c.) cross-contamination
8.) What is the correct order for hand washing? ✔✔c.) What hands and arms, apply soap, scrub
hands and arms, rinse hands and arms, and dry
9.) hands should be scrubbed with soap for how many seconds during hand washing? ✔✔d.) 10-
15
10.) a food handler has just finished busting a table. What must the food handler do before
handling food? ✔✔a.) wash hands
11.) when should hand aniceptics be used ? ✔✔a.) after hand washing
12.) hand washing sinks should be used for....? ✔✔a.) hand washing only
13.) a food handler has just finished preparing raw meat and is about to start a new task. What
does the food handler need to do with his or her gloves ? ✔✔d.) change them
14.) a food handler has an infected wound on the finger. What must be placed over the wound ?
✔✔d.) a finger cot
15.) What jewelry can food handlers wear while working ✔✔c.) medical ID braclet
D.) plain band ring
16.) to keep food safe, a hair restraint must be worn when ? ✔✔c.) preparing food
17.) which symptoms must be reported to a manager? ✔✔c.) diarrhea, vomiting, jaundice, sore
throat, with fever
18.) pathogens grow well between which temperatures? ✔✔c.) 41°f and 135°f ( 5°c and 57°c)
19.) which food item needs time and temperature control to keep it safe? ✔✔b.) cooked rice
20.) where should a food handler check the temperature of food? ✔✔d.) in the thickest part
21.) cooked poultry must reach what minimum internal temperature for at least 15 seconds?
✔✔d.) 165°F (74°c)
22.) at what minimum temperature must hot TCS food be held? ✔✔d.) 135°F (57°c)
23.) ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the
date the food ... ✔✔c.) will be prepared
24.) What is the correct temperature for receiving cold TCS food? ✔✔41° F (7°c) or lower
25.) What is one of the correct ways to thaw TCS food ? ✔✔b.) as part of the cooking process
26.) food containing an allergen comes in contact with another food item and their proteins mix .
This is called ....? ✔✔a.) cross contamination
27.) to prevent cross contamination when prepping raw meat and ready-to-eat food, a food
handler should.....? ✔✔b.) clean and sanitize the work surfaces between each product
28.) the correct way to scoop ice for a customer's beverage is to use ✔✔d.) ice scoops
29.) where should wiping cloths be stored when not in use ? ✔✔b.) in sanitizer solution
30.) juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What
should the food handler do? ✔✔c.) remove the dirty wrap, rinse the strawberries and the pan ,
replace the wrap, and return it to storage
31.) where should cleaning supplies and chemicals be stored? ✔✔c.) in a designated storage area
32.) What are three of the big eight food allergens? ✔✔a.) eggs, wheat, fish
33.) a customer with a milk allergy is served a slice of pie with ice cream. What should the
server do ? ✔✔b.) prep a new dessert by placing a different slice of pie on a clean and sanitized
plate, and then serve it
34.) surfaces that touch food must be ...? ✔✔b.) cleaned and sanitized
35.) What is the first step when cleaning and sanitizing correctly? ✔✔b.) remove food from the
service
36.) What is it important to leave a sanitizer on a surface for the correct amount of time ? ✔✔d.)
to kill all pathogens that may have been on the surface
37.) What should a dish washer do to make sure a sanitizer is effective ? ✔✔d.) use a test kit to
check the sanitizer`s strength
38.) pests can cause while two types of contamination? ✔✔c.) psycial and biological
39.) What must the third compartment In a three-compartment sink be filled with? ✔✔c.) water
and sanitizer
40.) after how many hours of constant use must a food-contact surface be cleaned and sanitized?
✔✔d.) 4
[Show More]
