SERSAFE EXAM QUESTIONS

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SERSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should be done with dishes are before washing it in the dishwasher

Answer:

Scrape or rinse it

Question 2: A cutting board must be set aside and shown to a manager when it is

Answer:

Chipped or cracked Question 3: After TCS food has reached 165F in a mi row ave oven, the food should be

Answer:

Left to stand covered for 2 mins before serving Question 4: A food handler must check the temperature off TCS food being held at least every

Answer:

• hours

Question 5: To prevent cross-contact, what should food handlers do to utensils

Answer:

Wash, Rinse, and sanitize the utensils Before use

Question 6: What is the biggest food safety risk when a food handler wears dirty clothes to work

Answer:

Dirty clothes might carry pathogens

Question 7: Which action could cause cross contamination in a self service area

Answer:

Customers returning to the food bar with their original plates

Question 8: Ground meat is safe to serve if cooked to what internal temperature

Answer:

155 degrees Fahrenheit

Question 9: Should good handlers wash hands with gloves on?

Answer:

No, gloves must be changed and hands must be washed with each new task.

Question 10: TCS food must be cooled to what temperature in the first two hours

Answer:

70 degrees Fahrenheit

Question 11: A food handler is NOT required to wear a hair covering while

Answer:

Taking a break Question 12: A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable?

Answer:

No, the hand washing sink should be used for hand washing only Question 13: If raw meet and poultry are stored in the same cooler, the raw poultry must be stored

Answer:

Below the raw meat

Question 14: Food handlers must tell the manager when they have which symptom

Answer:

Jaundice

Question 15: What must a food handler do to a thermometer before using it?

Answer:

Wash it, rinse it, sanitize it, and allow it to air dry

Question 16: Food handler may eat in an area used for

Answer:

Employee breaks

Question 17: Which is a common food allergen

Answer:

Wheat

Question 18: A food handler may chew gum when

Answer:

Taking a break Question 19: A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard?

Answer:

Chemical Question 20: What should the temperature of the detergent water be 8n a tree- compartment sink?

Answer:

110 degrees Fahrenheit

Question 21: Which symptom must a food handler report to the person in charge

Answer:

Vomiting

Question 22: Ready to eat TCS food that was prepped by a food handler must have a label that identifies

Answer:

When the food must be sold eaten or thrown out.Question 23: When using FIFO method correctly, the food stored in the front should be the food that

Answer:

Will expire first Question 24: A food handler uses food in storage that will expire tomorrow before using food that will expire next week. What practice is the food handler using?

Answer:

FIFO (First In First Out) Question 25: After a prep table has been cleaned and sanitized the surface must be

Answer:

Allowed to air dry Question 26: What is the correct cooking temperature for barbecued chicken that is being prepared at an outdoor event

Answer:

• Degrees Fahrenheit

Question 27: Food handlers must tell the manager when they have what symptom

Answer:

diarrhea

Question 28: Which item is Not appropriate for drying hands?

Answer:

Clean apron Question 29: What should a food handler do I'd a customer is experiencing an allergic reaction

Answer:

Call the emergency number for assistance