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14
SERVSAFE FOOD HANDLER TEST
Questions & Answers 1.Hot food required for service the next day should ANS be cooled rapidly then refrigerated 2.Hot food should be held at during service ANS a minimum of 135°F 3.How often should a food handler change their gloves?ANS once they become dirty 4.Which food may be re-served to customers?A.unused whole fruit garnish B.unopened prepackaged food C.uneaten bread D.unused, uncovered condiments ANS B. unopened prepackaged food 5.Before putting a large pork roast in the refrigerator, you should first ANS cut it into smaller pieces 6.A sanitizer ANS kills bacteria 1 / 2
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14 7.Which meat is the safest to eat when cooked "rare"?ANS Lamb 8.What task requires food handlers to wash their hands before AND after doing it?A.handling raw meat, poultry, or seafood B.using chemicals that might affect food safety C.taking out garbage D.touching clothing or aprons ANS A. handling raw meat, poultry, or seafood 9.When storing food in the fridge or freezer, you should A.rotate stock - first in, first out rule B.record the temperature of the fridge and/or freezer daily C.cover, label & date foods D.all of these ANS D. all of these 10.Why shouldn't you mix cooked and raw foods?ANS it results in a "cross-conta- mination" 11.What are the basic steps for cleaning effectively?ANS Scraping, clean with detergent, sanitizing and air drying
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