Serv safe 90 questions practice and answers_all correct.
A food handler should wash their hands
between shaking hands and refilling food on a salad bar
Metal shavings in a can of peaches is considered what type of contamination? *
Physical
Most often, food becomes unsafe due to
the people that handle the food
Cross-contamination can occur
when a food handler carries raw vegetable and raw ground chicken on the same tra
During a shift a food handler complains about a sore throat and fever. What should the
manager do with the food that the employee prepared earlier in the day?
Throw it out
Water hardness can affect cleaning by
decreasing the effectiveness of detergents
How many days do shellstock records need to be maintained after the last item has
been sold? *
90
Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130
F. The soup is pulled and reheated. What temperature must the soup be reheated?
165 F
What is the minimum number of people to complain of foodborne illness in order to be
considered an outbreak?
2
A cook begins his shift on the salad station at 8am. At 11am he takes a break and
returns at 11:30am. At 3pm he leaves for the day. When should he have washed hands
and applied gloves?
8am and 11:30am
A food handler diagnosed with jaundice may return to work once seven days have
passed and they have
a written release from a medical practitioner and regulatory authority approval
...
8am and 11am
...
11am and 3pm
To assist a customer with a food allergy, a server should be able to
discuss menu food items
...
deliver all plates to the table at the same time
...
provide a sample of the dish
A cook is preparing a dinner for a local retirement residence. Which item should be
removed from the menu?
Sushi
, ...
Raw vegetable platter
...
Chicken salad sandwiches
...
Deviled eggs
A service sink is used for
cleaning mops and throwing out waste water
...
washing, rinsing and sanitizing utensils
...
first-aid functions such as eye washing
...
food prep activities
Ready-to-eat TCS food prepared on-site and stored at the correct temperature can be
held for up to how many days?
7
...
3
...
8
...
2
After switching from cutting cantaloupe to romaine lettuce, the cutting board
must be cleaned and sanitized
...
can be wiped with disposable towels and reused
...
must be rinsed with hot water and dried
When a critical control point is NOT met, a food handler must first
take corrective action
...
notify the regulatory authority
...
verify the procedure
...
revise the training plan
All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be
held for longer than how many hours
24
...
12
...
36
...
48
A food handler should wash their hands
between shaking hands and refilling food on a salad bar
Metal shavings in a can of peaches is considered what type of contamination? *
Physical
Most often, food becomes unsafe due to
the people that handle the food
Cross-contamination can occur
when a food handler carries raw vegetable and raw ground chicken on the same tra
During a shift a food handler complains about a sore throat and fever. What should the
manager do with the food that the employee prepared earlier in the day?
Throw it out
Water hardness can affect cleaning by
decreasing the effectiveness of detergents
How many days do shellstock records need to be maintained after the last item has
been sold? *
90
Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130
F. The soup is pulled and reheated. What temperature must the soup be reheated?
165 F
What is the minimum number of people to complain of foodborne illness in order to be
considered an outbreak?
2
A cook begins his shift on the salad station at 8am. At 11am he takes a break and
returns at 11:30am. At 3pm he leaves for the day. When should he have washed hands
and applied gloves?
8am and 11:30am
A food handler diagnosed with jaundice may return to work once seven days have
passed and they have
a written release from a medical practitioner and regulatory authority approval
...
8am and 11am
...
11am and 3pm
To assist a customer with a food allergy, a server should be able to
discuss menu food items
...
deliver all plates to the table at the same time
...
provide a sample of the dish
A cook is preparing a dinner for a local retirement residence. Which item should be
removed from the menu?
Sushi
, ...
Raw vegetable platter
...
Chicken salad sandwiches
...
Deviled eggs
A service sink is used for
cleaning mops and throwing out waste water
...
washing, rinsing and sanitizing utensils
...
first-aid functions such as eye washing
...
food prep activities
Ready-to-eat TCS food prepared on-site and stored at the correct temperature can be
held for up to how many days?
7
...
3
...
8
...
2
After switching from cutting cantaloupe to romaine lettuce, the cutting board
must be cleaned and sanitized
...
can be wiped with disposable towels and reused
...
must be rinsed with hot water and dried
When a critical control point is NOT met, a food handler must first
take corrective action
...
notify the regulatory authority
...
verify the procedure
...
revise the training plan
All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be
held for longer than how many hours
24
...
12
...
36
...
48
