SERVSAFE 90 QUESTIONS AND ANSWERS COMPLETE QUESTIONS AND
CORRECT ANSWERS | VERIFIED ANSWERS | JUST RELEASED
which action could lead to cross contamination? - (Answer) -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 - (Answer) -may still have residue after they have been cleaned
which procedure would help protect food from contamination by food handlers and customers? -
(Answer) -installing sneeze guards above the salad bar
the third compartment in a three-compartment sink is for - (Answer) -sanitizing
why should training documentation reports be kept? - (Answer) -they verify that training has been
completed
a correctly designed and installed three compartment sink must have which type of backflow
prevention? - (Answer) -air gap
if found during a food safety inspection, which hazard is grounds for closing a foodservice
operation? - (Answer) -significant lack of refrigeration
a food handler must remove what item before working with food? - (Answer) -medical bracelet
the only acceptable jewelry for a food handler is a - (Answer) -plain metal ring
mineral buildup has formed on the steam table. which cleaning agent would best remove it? -
(Answer) -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? - (Answer) -
time temperature abuse of the roast beef
, which is the best location for chemical detergents and sanitizers to be stored? - (Answer) -on shelves
in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person - (Answer) -may carry
Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness? - (Answer) -local
regulatory authority
waste water backs up into the kitchen. who should be contacted after the regulatory authority
suspends the permit to operate? - (Answer) -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? - (Answer) -ask for
identifiction
what is the reaction of the immune system to a specific food called? - (Answer) -food intolerance
tabletop equipment on legs requires a clearance of at least - (Answer) -4 inches
shucked oysters must be - (Answer) -purchased from an approved supplier
which food should be stored below all others in a cooler? - (Answer) -raw poultry
a food handler has opened a container of commercially prepared potato salad. after how many days
must the potato salad be discarded if it has been properly stored? - (Answer) -7
what is the correct way to clean a cutting board? - (Answer) -wash, rinse, and sanitize
CORRECT ANSWERS | VERIFIED ANSWERS | JUST RELEASED
which action could lead to cross contamination? - (Answer) -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 - (Answer) -may still have residue after they have been cleaned
which procedure would help protect food from contamination by food handlers and customers? -
(Answer) -installing sneeze guards above the salad bar
the third compartment in a three-compartment sink is for - (Answer) -sanitizing
why should training documentation reports be kept? - (Answer) -they verify that training has been
completed
a correctly designed and installed three compartment sink must have which type of backflow
prevention? - (Answer) -air gap
if found during a food safety inspection, which hazard is grounds for closing a foodservice
operation? - (Answer) -significant lack of refrigeration
a food handler must remove what item before working with food? - (Answer) -medical bracelet
the only acceptable jewelry for a food handler is a - (Answer) -plain metal ring
mineral buildup has formed on the steam table. which cleaning agent would best remove it? -
(Answer) -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? - (Answer) -
time temperature abuse of the roast beef
, which is the best location for chemical detergents and sanitizers to be stored? - (Answer) -on shelves
in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person - (Answer) -may carry
Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness? - (Answer) -local
regulatory authority
waste water backs up into the kitchen. who should be contacted after the regulatory authority
suspends the permit to operate? - (Answer) -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? - (Answer) -ask for
identifiction
what is the reaction of the immune system to a specific food called? - (Answer) -food intolerance
tabletop equipment on legs requires a clearance of at least - (Answer) -4 inches
shucked oysters must be - (Answer) -purchased from an approved supplier
which food should be stored below all others in a cooler? - (Answer) -raw poultry
a food handler has opened a container of commercially prepared potato salad. after how many days
must the potato salad be discarded if it has been properly stored? - (Answer) -7
what is the correct way to clean a cutting board? - (Answer) -wash, rinse, and sanitize
