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PART 1, 2/4--FOOD HANDLER - SERVSAFE FOOD HANDLER
PRACTICE TEST (40 QUESTIONS & ANWERS WITH FULL
EXPLAIN)
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -9 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Preventing time-temperature abuse can be done by:
Answer:
1) using a proper working thermometer to take temperature
2) keeping track of holding temperatures and times
3) taking corrective actions, as needed to correct problems Question 2: At which part of the flow of food is Food Safety the biggest concern?
Answer:
1) Purchasing, receiving & storing
2) Prep, cooking, reheating & serving
3) Holding & cooling Question 3: The correct concentration for a chlorine sanitizing solution is:
Answer:
50-99 ppm
Question 4: Cleaning and sanitizing of food contact surfaces needs to happen:
Answer:
Every 4 hours, when in constant use Question 5: Food service workers can use hand sanitizer in place of washing when:
Answer:
Hand sanitizer is never to be used in place of hand washing Question 6: Food can be contaminated:
Answer:
1) Accidently
2) During processing or manufacturing
3) From chemicals or physical hazards
4) From poor personal hygiene of food handlers Question 7: Food Contaminants include:
Answer:
1) Biological
2) Physical
3) Chemical Question 8: After touching the hair, scratching the skin or rubbing the face a food service
worker must:
Answer:
wash their hands Question 9: An example of a corrective action to time-temperature abuse is:
Answer:
Reheating food that was being held below 135 degrees
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