PART 1, --FOOD HANDLER - SERVSAFE FOOD HANDLER

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PART 1, 4/4--FOOD HANDLER - SERVSAFE FOOD HANDLER

PRACTICE TEST (40 QUESTIONS & ANWERS WITH FULL

EXPLAIN)

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When using a three sink to wash dishes the correct water temperature for the

first sink is at least:

Answer:

110 degrees F

Hint: and the sink also needs detergent

Question 2: Food service workers should change single use gloves:

Answer:

1) When they get torn or are dirty

2) When they start a new task

3) After taking a break

4) Before handling ready to eat foods or after handling raw poultry, seafood or meats Hint: Each time single use gloves are changed, food service workers need to wash their hands with soap and water before putting on a new pair of gloves

Question 3: Cleaned and sanitized smallwares and equipment must be stored:

Answer:

On clean and sanitized shelves, racks, cupboards or drawers Hint: Glasses and cups need to be stored upside down, and all smallwares and equipment must be kept at least 6 inches off the floor.Question 4: When should refrigerated foods items be rejected and sent back from delivery?

Answer:

1) If the temperature is above 41 degrees F

2) If the product is out of date Question 5: The final sanitizing rinse in high temperature dish machine, must be at least:

Answer:

180 degrees F

Question 6: When should temperatures be taken when receiving deliveries?

Answer:

As they are brought into the kitchen by the delivery person Question 7: The big six food pathogens are:

Answer:

1) Shigella spp.

2) Salmonella Typhi

3) Nontyphoidal Salmonella (NTS)

4) E. coli

5) Hepatitis A 6) Norovirus Question 8: Which of the following illnesses of a food service worker must be reported to the local regulatory agency?

Answer:

1) Jaundice

2) Hepatitis A

3) Salmonella Typhi Hint: Before coming back to work, they must be cleared by both their doctor and the local regulatory agency.Question 9: Service staff can prevent customers from receiving foods that contain allergens by:

Answer:

1) identifying menu items that contain allergens

2) Suggest alternatives that do not contain allergens

3) Informing kitchen and serving staff that a customer has an allergy

4) serve the food separately to avoid any cross-contact with allergens Question 10: Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to

Answer:

Time-Temperature Abuse