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servsafe food handler practice Test Questions and
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Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours? - ✔✔ 24 hours When washing tableware in a three-compartment sink, the water temperature should be at least - ✔✔110 degrees F Which item must be applied over a bandage on a food handler's finger? - ✔✔gloves Food should be stored at least which distance from the floor? - ✔✔6in A cutting board is washed in detergent and then rinsed. The cutting board is considered - ✔✔clean
Staples and metal shavings are examples of which type of hazard? - ✔✔physical Outdoor garbage containers must be equipped with - ✔✔lids that close Pathogens grow well between which temperatures? - ✔✔ 41 F and 135 F ( 5 C and 57 C) The best way to prevent pest is to - ✔✔Clean and sanitize the operation Cans of soda are stored on ice behind the bar. A manager sees a food handler scooping some of this ice to fill a customer's drink. What should the manager tell the food handler? - ✔✔Ice used to keep beverages cold cannot be used for anything else
What should be done with dishware before washing it in a dishwasher? - ✔✔Scrape or rinse it Which food is considered a TCS food? - ✔✔Sliced melons A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored? - ✔✔In sanitizer solution Wearing dirty clothing can be a food safety risk because dirty clothing can - ✔✔Carry pathogens that could make people sick Food handlers must wash their hands before which activity - ✔✔Putting on gloves Which is NOT required in a stocked handwashing station? - ✔✔Hand lotion
Eating soup that has been time-temperature abused can result in - ✔✔Foodborne illnesses What occurs when food is left too long at temperatures that support pathogen growth? - ✔✔Time-temperature abuse A food handler may eat in an area used for - ✔✔Employee breaks When checking a food's temperature, a food handler should monitor the thermometer until the reading - ✔✔Stays steady A food handler's apron must be removed when - ✔✔Taking out the garbage Cross-contamination occurs when - ✔✔Pathogens are transferred from one surface or food to another
Which is the correct order of the steps for cleaning and sanitizing? - ✔✔Wash, rinse, sanitize, air-dry A food handler has finished grilling a chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato, and bun? - ✔✔Wash hands and put on new gloves The three types of hazards that make food unsafe are - ✔✔Chemical, physical, and biological To reduce pathogens to a safe level in TCS food, you should - ✔✔Cook it to the correct internal temperature It is acceptable to hold cold peel-and-eat shrimp in storage at a temperature of - ✔✔ 41 or lower
Which is a common food allergen - ✔✔Roasted peanuts Stray bottles used to store and dispense degreaser taken from bulk containers must be labeled with the - ✔✔Common name of the substance Which item is NOT appropriate for drying hands? - ✔✔Clean apron Which food was received in the temperature danger zone? - ✔✔Potato salad at 43 degree F What causes a sanitizer to NOT work well? - ✔✔Items are removed right away Before placing it in the steam table, chili must be reheated to what minimum internal temperature for 15 seconds? - ✔✔165 degrees F
