SAFE SERV EXAM QUESTIONS

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SAFE SERV EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When washing tableware in a 3 compartment sink, the water temperature should be at least

Answer:

110 degrees

Question 2: A food handler may eat in an area used for

Answer:

Employee breaks

Question 3: A food handler is NOT required to wear a hair covering while

Answer:

Taking a break

Question 4: Food handlers must their hands before which activity?

Answer:

Putting on gloves Question 5: Cans of soda are stored on ice behind the bar. A manager sees a food handler scoping some of this ice to fill a customer's drink. What should the manager tell the food handler ?

Answer:

Ice used to keep beverages cold cannot be used for anything else

Question 6: Which food is considered a TCS food?

Answer:

Sliced melons

Question 7: Which item is NOT appropriate for drying hands ?

Answer:

Clean apron Question 8: A food handler washes his or her hands after using the restroom. This is an example of

Answer:

Practicing good personal hygiene

Question 9: Staples and metal shavings are examples of which type of hazard?

Answer:

Physical

Question 10: Which is NOT required in a stocked hand washing station ?

Answer:

Hand lotion Question 11: What occurs when food is left too long at temperaturess that support pathogen growth ?

Answer:

Time temperature abuse

Question 12: Which food is received in the temperature danger zone?

Answer:

Potato salad at 43 degrees

Question 13: Removing an apron before using the restroom is an example of

Answer:

Practicing good personal hygiene

Question 14: Pathogens grow well between which temperatures?

Answer:

41 F and 135 F ( 5 C and 57 C)

Question 15: How should a food handler test the temperature of food?

Answer:

Use a clean and sanitized thermometer Question 16: A food handler has finished grilling chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato, and bun?

Answer:

Wash hands and put on new gloves

Question 17: Outdoor garage containers must be equipped with

Answer:

Lids that close Question 18: It is acceptable to hold cold peel and eat shrimps in storage at a temperature of

Answer:

39 degrees

Question 19: What is an example of a physical contaminant?

Answer:

Dirt

Question 20: Eating soup that has been time temperature abused can result in

Answer:

Food borne illnesses Question 21: 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?

Answer:

24 hours

Question 22: What should be done with dish ware before washing it in the dishwasher?

Answer:

Scrape or rinse it

Question 23: A food handler's apron must be removed when

Answer:

Taking out the garbage Question 24: When checking a food's temperature, a food handler should monitor for the thermometer until the reading

Answer:

Stays steady

Question 25: What does sanitizing do?

Answer:

reduce the number of pathogens on a food contact surface to safe levels Question 26: Spray bottles used to store and dispense degreaser taken from bulk containers must be labeled with the

Answer:

Common name of the substance

Question 27: What causes a sanitizer to NOT work well?

Answer:

Items are removed right away Question 28: 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?

Answer:

In sanitizer solution

Question 29: Food that is stored uncovered can be a food safety hazard because

Answer:

Cross contamination can occur