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EXAMINATION, SERVSAFE FOOD HANDLER, SERVSAFE
FOOD HANDLER EXAMINATION
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Where should a cleaning/sanitizing towel be stored when not being used?
Answer:
In a cleaning/sanitizer solution (bucket) Question 2: Cooking tomato sauce in a copper pot can cause which foodborne illness?
Answer:
Toxic metal poisoning Question 3: 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 Question 4: The five most common risk factors that cause foodborne illnesses are...
Answer:
- failing to cook food adequately
- holding food at incorrect temps
- using contaminated equipment
- practicing personal hygiene
- Purchasing food from unsafe sources
Question 5: How should cartons of coleslaw be checked for correct receiving temperatures?
Answer:
Open carton and stick thermometer stem into the food
Question 6: How do you label ready to eat foods that have been prepped?
Answer:
name of food; and use by date
Question 7: what must be stored away form all food
Answer:
chemicals Question 8: If you suspect that a food item has been contaminated, what should you do?
Answer:
Label it, set it aside, and notify the manager
Question 9: Foodborne pathogens grow well at temperatures between...
Answer:
41 and 135
Question 10: the transfer of pathogens from one surface to another is known as
Answer:
cross - contamination Question 11: Food service operations should not use mushrooms unless they have been...
Answer:
Purchased from an approved reputable supplier
Question 12: While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?
Answer:
Shiga toxin- producing e-coli Question 13: A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of
Answer:
controlling time and temperature Question 14: Which of the following foods needs time and temperature control? can of corn, fried chicken breast, container of salt, bag of flour
Answer:
fried chicken breast Question 15: A cook wore single use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What was his mistake?
Answer:
The cook did not wash his hands and put on new gloves before slicing the buns
Question 16: surfaces that touch food must be
Answer:
cleaned and sanitized
Question 17: Food handlers should keep their finger nails..
Answer:
short and unpolished
Question 18: FATTOM
Answer:
food, acidity, time, temp, oxygen, moisture Question 19: Raw, shucked shellfish that is received in a container bigger than one half gallon must have the packers name, address, a certification number, and a...
Answer:
Shucked date
Question 20: Hand washing sinks are used for...
Answer:
Hand washing ONLY Question 21: Food handlers cannot work in their operation if they have an illness caused by which pathogen?
Answer:
Salmonella typhi
Question 22: What is correct way to cool a pot of clam chowder?
Answer:
put pot in ice water
Question 23: how do you that a sanitizer will work well?
Answer:
use a test kit to make sure the sanitizer is the right strength Question 24: Which practice can reduce salmonella spp in poultry to safe levels?
Answer:
Cooking food to the right temp
Question 25: Which piece of jewelry can be worn by a food handler?
Answer:
Plain band ring
Question 26: What is the warmest acceptable receiving temperature for eggs?
Answer:
45F
Question 27: To prevent food allergens from being transferred to food...
Answer:
clean and sanitize utensils before use
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