SERVE SAFE CHAPTERS 8-10 STUDY GUIDE EXAM

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SERVE SAFE CHAPTERS 8-10 STUDY GUIDE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A food handler washes hands and changes gloves after hamburgers and

before chopping lettuce. The food handler is...

Answer:

Practicing good personal hygiene

Question 2: Which is the correct order for hand-washing?

Answer:

Wet hands and arms, apply soap , scrub hands and arms, rinse hands and arms, and dry 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, the hand-washing sink should be used for hand-washing Question 4: Ready-to-eat food that was prepped by food handler must have a label that includes that name of the ____ and the ____

Answer:

Food and use-by date

Question 5: A food handler does not have time to get clean apron before the shift starts. What should the food handler do?

Answer:

Ask the manager for a clean apron Question 6: A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop.What should the food handler do?

Answer:

Find the ice scoop and use it to scoop the ice Question 7: a food-handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of?

Answer:

Poor cleaning and sanitizing Question 8: a food handler suspects the juice from raw ground beef stored above a wrapped pan of strawberry. what should the food handler do?

Answer:

set he pan of strawberries aside and ask the manager what to do Question 9: during the hand washing process, hands and arms should be scrubbed for...

Answer:

10-15 seconds

Question 10: Droppings that look like grains of black pepper are a sign of.....

Answer:

Cockroaches

Question 11: Before use, a thermometer must be

Answer:

washed, rinsed, and sanitized Question 12: 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 temp

Question 13: hand washing sinks should be used for

Answer:

hand washing only Question 14: in the cooler, an item is labeled "fish; used by today" what should the foodhandler do?

Answer:

do not use the fish and tell the manager Question 15: some bacteria, viruses, parasites, and fungi that cant be seen, tasted, or smelled can cause an illness. these are known as

Answer:

pathogens

Question 16: three types of hazard that make food unsafe are

Answer:

chemical, physical, and biological Question 17: A food handler uses different cutting boards to chop raw beef and slices melons.This is an example of...

Answer:

Preventing cross-contamination Question 18: A food handler is carrying clean utensils by holding the part that touches the food.Is this the right way to carry them?

Answer:

No, Utensils should never be held by the parts that touch food Question 19: where is the best place for a food handler to clean a garbage container?

Answer:

outside the operation Question 20: the foodhandler notices signs of pest activity. when should he tell the manager?

Answer:

right away

Question 21: What jewelry can food handlers wear while working?

Answer:

Plain metal ring

Question 22: Surfaces that touch food must be.....

Answer:

cleaned and sanitized Question 23: a food handler accidentally spills sanitizer into the fryer grease and the let it soak in the grease. Which type of hazard is this?

Answer:

chemical Question 24: a customer orders a slice of apple pie for dessert but doesn't know it is served with a scoop of vanilla ice cream. the customer is allergic to dairy products, and tells this to the server, what should the server do?

Answer:

prep a new dessert by placing a different slice of pie on a clean and sanitized plate and then serve it Question 25: a food handler suspects that a food item has been contaminated. what should the food handler do with the food.

Answer:

label it, set it aside, and notify the manager

Question 26: Where should a food handler check the temp of the food?

Answer:

In the thickest part Question 27: What should a dishwasher do to make sure a sanitizer will work well?

Answer:

Get a test kit and make sure the sanitizer is the right strength

Question 28: Which food item needs time and temp control to keep it?

Answer:

fried chicken breast