SERVESAFE FOOD HANDLER GUIDE EXAM QUESTIONS

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SERVESAFE FOOD HANDLER GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -36 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are TCS foods?

Answer:

• milk and dairy products
• shell eggs
• meat & poultry
• fish (shellfish and crustaceans)
• baked potatoes
• tofu and other soy protein
• sprouts and sprout seeds
• sliced melons, cut tomatoes, cut leafy greens
• untreated garlic and oil mixtures

Question 2: What is the upper end of the TDZ

Answer:

135 degrees F

Question 3: What is the first step with cleaning stationary equipment?

Answer:

C

Question 4: Put the steps for cleaning and sanitizing items in a three-compartment sink in order

• Air-dry the items
• Rinse the items
• Sanitize the items
• Rinse, scrape, or soak the items
• Wash the items

Answer:

5, 3, 4, 1, 2

Question 5: Write an X next to the refried beans that were hot-held correctly

• The refried beans were held on a steam table at 135 degrees
• The refried beans were held on a prep table at 115 degrees

Answer:

A.

Question 6: Write an X next to the risk pests pose in the operation?

• Cross-contact
• Chemical contamination
• Temperature abuse
• Biological contamination

Answer:

D.

Question 7: What is the lower end of the TDZ

Answer:

41 degrees F

Question 8: Write an X next to each unsafe practice

• Washing hands and putting on new gloves after cutting up raw chicken
• Putting the same gloves back on after finishing one task and starting a new task
• Prepping food with false nails
• Working with a tiny, infected cut that is not covered

Answer:

B, C, D

Question 9: Write an X next to the problem for each action listed below

Scraping off baked-on food from am otherwise clean plate

• Time-temperature abuse
• Poor personal hygiene
• Cross-contamination
• Poor cleaning and sanitizing

Answer:

• Poor cleaning and sanitizing

Question 10: Jose is prepping roast beef and gravy for a customer who is allergic to milk. He doesn't know whether the gravy in the pot is made with milk or water. What should he do?

• Reheat the gravy to 212 Deg. F (100 Deg.

C)

• Serve the beef with less gravy
• Stop and ask his manager
• Use the gravy

Answer:

C.

Question 11: Write an X next to the problem for each action listed below

Sneezing on a salad

• Time-temperature abuse
• Poor personal hygiene
• Cross contamination
• Poor cleaning and sanitizing

Answer:

• Poor personal hygiene

Question 12: What are the steps how to wash your hands?

Answer:

• Wet hands and arms (with water as hot as you can comfortably stand)

• Apply soap

• Scrub hands and arms for 10 to 15 seconds

• Rinse hands and arms

• Dry hands and arms with a paper towel or hand dryer

Question 13: Put the steps for cleaning and sanitizing in the correct order.

• Sanitize the surface
• Wash the surface
• Rinse the surface
• Rinse the surface
• Scrape or remove food from the surface

Answer:

4, 2, 5, 3, 1