Study with the several resources on Docsity
Earn points by helping other students or get them with a premium plan
Prepare for your exams
Study with the several resources on Docsity
Earn points to download
Earn points by helping other students or get them with a premium plan
Community
Ask the community for help and clear up your study doubts
Discover the best universities in your country according to Docsity users
Free resources
Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors
A set of multiple-choice questions and answers related to the servsafe food handler exam. It covers various aspects of food safety, including handwashing, food storage, temperature control, and cross-contamination. Useful for individuals preparing for the servsafe food handler certification exam.
Typology: Exams
1 / 18
This page cannot be seen from the preview
Don't miss anything!
A food handler has finished slicing raw pork. Before chopping lettuce, the food- contact surface should be a. brushed and wiped b. wiped and rinsed c. rinsed and cleansed d. cleaned and sanitized - โโd. cleaned and sanitized How many seconds should the entire hand washing process take? a. 6 b. 10 c. 15 d. 20 - โโd. 20
Before washing dishes in a dishwasher, a food handler should ensure that a. towels for drying are nearby and clean b. detergent and sanitizer dispensers are filled c. spray nozzles are soaking in a bucket of delimer d. water temperature is at least 100 degrees F - โโb. detergent and sanitizer dispensers are filled Which item must be applied over a bandage on a food handler's finger? a. tape b. gauze c. finger cot d. splint - โโc. finger cot Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use? a. no, they should be kept on the workstation where spills typically occur
b. stockpots c. utensils d. glasses - โโa. walls A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking? a. none b. not getting work done c. becoming dehydrated d. spreading pathogens to food - โโd. spreading pathogens to food The use-by date of a stored bowl of potato salad is today. Can the salad be served? a. no, because today is the use-by date b. no, because the salad should have already been thrown out c. yes, because today is the last day it can be served
d. yes, but only to employees - โโc. yes, because today is the last day it can be served A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of a. practicing good personal hygiene b. cleaning and sanitizing surfaces the right way c. eliminating physical hazards d. controlling time and temperature - โโc. eliminating physical hazards A food handler noticed that the temperature of the cooler is 55 degrees F. What should the food handler do next? a. put all the food in the freezer b. turn the thermostat down c. move the food to another cooler d. tell the manager - โโd. tell the manager
a. practicing good personal hygiene b. controlling time and temperature c. preventing cross-contamination d. cleaning and sanitizing the right way - โโb. controlling time and temperature Which food item is ideal for bacterial growth? a. tortilla chips b. canned chili peppers c. jar of salsa d. sour cream - โโd. sour cream Which is a physical hazard? a. bacteria b. fungi c. parasite
d. bone - โโd. bone A food handler cleans up a spill. What should the food handler do next? a. wash hands correctly b. dip hands in sanitizing solution c. rinse hands in warm water d. wipe hands on an apron - โโa. wash hands correctly A food handler may wear nail polish while working with food if a. gloves are applied b. artificial fingernails are worn c. the nails are cut short d. the polish is a light color - โโa. gloves are applied Pests are a food safety hazard because they
c. raw poultry from contaminating their hands d. contamination of the food with cleaning chemicals - โโa. transfer of pathogens from one surface to another Which hot food is in the temperature danger zone? a. fish held at 126 degrees F (52 degrees C) b. beans held at 141 degrees F (61 degrees C) c. soup held at 154 degrees (68 degrees C) d. steak held at 160 degrees F (71 degrees C) - โโa. fish held at 126 degrees F ( degrees C) Which empty, cleaned , and sanitized container may NOT be used for storing food? a. 1 - gallon plastic container of sour cream b. 1 - gallon plastic thermos c. 5 - gallon bucket of barbecue sauce
d. 5 - gallon bucket of powdered sanitizer - โโd. 5 - gallon bucket of powdered sanitizer Should food handlers use bare hands when serving muffins? a. no, because food handlers' hands will get dirty b. no, because pathogens from food handlers' hands could contaminate the muffins c. yes, because it's easier to serve the muffin so it won't crumble d. yes, because finding tongs or gloves can be difficult - โโb. no, because pathogens from food handlers' hands could contaminate the muffins At which temperature can cooked chicken breasts be hot-held? a. 110F (43C) b. 127F (53C) c. 130F (54C) d. 137F (58C) - โโd. 137F (58C)
In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts it into a customers cup of hot soup to cool it. Why is this NOT allowed? a. the dressings may have spilled on the ice and may cause and allergic reaction b. the dressings will not be held at the correct temperature if a few ice cubes are removed c. the ice could be contaminated and make the customer sick d. the ice will dilute the soup and change its flavor - โโc. the ice could be contaminated and make the customer sick When should food handlers wash their hands? a. before cleaning dirty dishes b. before handling chemicals c. after their shift ends d. after handling money - โโd. after handling money
A bandage in a bowl of soup is which type of hazard? a. biological b. chemical c. physical d. environmental - โโc. physical Which item does NOT have a food-contact surface? a. Tongs b. glasses c. utensils d. mop bucket - โโd. mop bucket Which item must be cleaned and sanitized? a. dishwasher rack b. butcher knife
Where should a food handler check the temperature of food? a. on the bottom surface b. on the top surface c. in the thinnest part d. in the thickest part - โโd. in the thickest part Where is the best place for a food handler to clean a garbage container? a. away from food prep areas b. next to the dishwasher c. in the dry-storage area d. near the food prep area - โโa. away from food prep areas Which is the correct order for hand washing? a. apply soap, scrub hands and arms, rinse hands and arms, and dry
b. apply soap, wet hands and arms, rinse hands and arms, and dry c. wet hands and arms, apply soap, rinse hands and arms, apply hand antiseptic, and dry d. wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry - โโd. wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry A food handler who is chopping celery leaves the kitchen area to speak to the manager. Before returning to finish chopping the celery, which action must the food handler take? a. wash and rinse the celery b. change into a clean apron c. clean and sanitize the knife and cutting board d. nothing ; celery is not a TCS food - โโc. clean and sanitize the knife and cutting board
