servsafe 90 questions with verified detailed solutions || || || || || ||
which action could lead to cross contamination? - ✔✔touching more than one TCS
|| || || || || || || || || || || || ||
food before washing your hands
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the primary risk associated with transporting ice in containers originally used to store
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chemicals is that they - ✔✔may still have residue after they have been cleaned
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which procedure would help protect food from contamination by food handlers and
|| || || || || || || || || || || ||
customers? - ✔✔installing sneeze guards above the salad bar
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the third compartment in a three compartment sink is for - ✔✔sanitizing
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why should training documentation reports be kept? - ✔✔they verify that training has
|| || || || || || || || || || || || ||
been completed ||
a correctly designed and installed three compartment sink must have which type of
|| || || || || || || || || || || || ||
backflow prevention? - ✔✔air gap || || || ||
if found during a food safety inspection, which hazard is grounds for closing a
|| || || || || || || || || || || || || ||
foodservice operation? - ✔✔significant lack of refrigeration
|| || || || || ||
a food handler must remove what item before working with food? - ✔✔medical
|| || || || || || || || || || || || ||
bracelet
the only acceptable jewelry for a food handler is a - ✔✔plain metal ring
|| || || || || || || || || || || || ||
, mineral buildup has formed on the steam table. which cleaning agent would best
|| || || || || || || || || || || || ||
remove it? - ✔✔delimer || || ||
a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours,
|| || || || || || || || || || || || || || || || ||
the roast beef is removed and set aside while the slicer parts are washed, rinsed, and
|| || || || || || || || || || || || || || || ||
sanitized. the meat is then put back on the slicer to continue slicing. what is the most
|| || || || || || || || || || || || || || || || ||
serious risk of this procedure? - ✔✔time temperature abuse of the roast beef
|| || || || || || || || || || || ||
which is the best location for chemical detergents and sanitizers to be stored? - ✔✔on
|| || || || || || || || || || || || || || ||
shelves in the dishwashing area|| || || ||
the hair, nose, throat, and infected cuts of an average healthy person - ✔✔may carry
|| || || || || || || || || || || || || || ||
Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness? -
|| || || || || || || || || || || ||
✔✔local regulatory authority || ||
waste water backs up into the kitchen. who should be contacted after the regulatory
|| || || || || || || || || || || || || ||
authority suspends the permit to operate? - ✔✔licensed plumber
|| || || || || || || ||
what is the first thing a person in charge should do when someone arrives at the
|| || || || || || || || || || || || || || || ||
foodservice operation and says that they are there to conduct an inspection of the
|| || || || || || || || || || || || || ||
operation? - ✔✔ask for identifiction || || || ||
what is the reaction of the immune system to a specific food called? - ✔✔food
|| || || || || || || || || || || || || || ||
intolerance
tabletop equipment on legs requires a clearance of at least - ✔✔4 inches
|| || || || || || || || || || || ||
which action could lead to cross contamination? - ✔✔touching more than one TCS
|| || || || || || || || || || || || ||
food before washing your hands
|| || || ||
the primary risk associated with transporting ice in containers originally used to store
|| || || || || || || || || || || || ||
chemicals is that they - ✔✔may still have residue after they have been cleaned
|| || || || || || || || || || || || ||
which procedure would help protect food from contamination by food handlers and
|| || || || || || || || || || || ||
customers? - ✔✔installing sneeze guards above the salad bar
|| || || || || || || ||
the third compartment in a three compartment sink is for - ✔✔sanitizing
|| || || || || || || || || || ||
why should training documentation reports be kept? - ✔✔they verify that training has
|| || || || || || || || || || || || ||
been completed ||
a correctly designed and installed three compartment sink must have which type of
|| || || || || || || || || || || || ||
backflow prevention? - ✔✔air gap || || || ||
if found during a food safety inspection, which hazard is grounds for closing a
|| || || || || || || || || || || || || ||
foodservice operation? - ✔✔significant lack of refrigeration
|| || || || || ||
a food handler must remove what item before working with food? - ✔✔medical
|| || || || || || || || || || || || ||
bracelet
the only acceptable jewelry for a food handler is a - ✔✔plain metal ring
|| || || || || || || || || || || || ||
, mineral buildup has formed on the steam table. which cleaning agent would best
|| || || || || || || || || || || || ||
remove it? - ✔✔delimer || || ||
a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours,
|| || || || || || || || || || || || || || || || ||
the roast beef is removed and set aside while the slicer parts are washed, rinsed, and
|| || || || || || || || || || || || || || || ||
sanitized. the meat is then put back on the slicer to continue slicing. what is the most
|| || || || || || || || || || || || || || || || ||
serious risk of this procedure? - ✔✔time temperature abuse of the roast beef
|| || || || || || || || || || || ||
which is the best location for chemical detergents and sanitizers to be stored? - ✔✔on
|| || || || || || || || || || || || || || ||
shelves in the dishwashing area|| || || ||
the hair, nose, throat, and infected cuts of an average healthy person - ✔✔may carry
|| || || || || || || || || || || || || || ||
Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness? -
|| || || || || || || || || || || ||
✔✔local regulatory authority || ||
waste water backs up into the kitchen. who should be contacted after the regulatory
|| || || || || || || || || || || || || ||
authority suspends the permit to operate? - ✔✔licensed plumber
|| || || || || || || ||
what is the first thing a person in charge should do when someone arrives at the
|| || || || || || || || || || || || || || || ||
foodservice operation and says that they are there to conduct an inspection of the
|| || || || || || || || || || || || || ||
operation? - ✔✔ask for identifiction || || || ||
what is the reaction of the immune system to a specific food called? - ✔✔food
|| || || || || || || || || || || || || || ||
intolerance
tabletop equipment on legs requires a clearance of at least - ✔✔4 inches
|| || || || || || || || || || || ||
