SERVSAFE FOOD HANDLE EXAM QUESTIONS

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SERVSAFE FOOD HANDLE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When to wash your hands

Answer:

To keep food safe, wash your hands before you start work and after any of these activities -smoking -eating or drinking -chewing gum or tobacco -leaving and returning to the kitchen/prep area -taking out garbage -handling raw meat, poultry -using the restroom -touching your face , hair, body

• touching clothing or apron

-sneezing, coughing or using a tissue -handling money -handling service animals -before putting on gloves at the start of a new task -leaving and returning to the kitchen -clearing tables or busing dirty dishes -

Question 2: Jewelry

Answer:

Eating,drinking, smoking, and chewing gum or tobacco

Question 3: In a cooler at 41 or lower

In a microwave oven if the food is cooked immediately As a part of the cooking process Submerged under running water at 70 or lower

Answer:

Cooking tcs food

Question 4: Cross contamination

Answer:

Transferring pathogens from one surface or food to another

Question 5: Cover the food to prevent its surface from drying out

Check the temp in at least 2 places to make sure that the food is cooked through Let the covered food stand for at least 2 minutes after cooking to let the food temp more evenly

Answer:

Holding tcs food safely

Question 6: Hands and nails

Answer:

Keep fingernails short and clean. Long fingernails can be hard to clean .-fingernails should also be filed. Ragged nails can be hard to keep clean . They may also hold pathogens and break off into foods Don't wear nail polish. It can hide dirt under nails and flake off into food. don't wear false fingernails .They can be hard to keep clean Covers wounds on other parts of the body with a dry, durable , tight fitting bandage Cover wounds on the arm with a bandage that will prevent fluid from leaking out

Question 7: Pork, beef, veal , and lamb

Seafood Ground meat Poultry

Answer:

Cooking for population at risk for foodbourne illness

Question 8: After washing your hands

Answer:

Once you're hands are clean, you don't want to communicate them again. Follow these guidelines -use a paper towel to turn of the faucet -use a paper towel to open the restroom door

Question 9: Poor personal hygiene

Answer:

Transferring pathogens from your body to food -this is the number one cause of food Bourne- illness outbreaks at restaurant and food service operations

Question 10: What to do if you are sick

Answer:

Food most likely to become unsafe

Question 11: Control the time and temperature of food

Answer:

-don't let food stay too long at temperatures that are good for pathogen growth

Question 12: Receive cold tcs food at 41 or lower

Always follow manufacturers instructions Receive hot tcs food at 135 or higher Reject food if it -smells wrong or u pleasant -has an abnormal color or it's moldy -passed the use by expiration date

Answer:

Thawing and prepping tcs food

Question 13: Biological hazards

Answer:

These are tiny forms of life that you can't always see, taste, or smell -bacteria -viruses -fungi -parasites

Question 14: Keep hot food at 135 f or higher

Keep cold food at 41 or lower Check the foods temp at least every 4 hours

Answer:

Cooling tcs food

Question 15: Cooling process

-first cool food from 135 f to 70 f within 2 hours Cooling methods -ice water baths -blast chiller

• adding ice to food

Cooling donts -never cool large amounts of hot food in a container

Answer:

Reheating tcs food

Question 16: Storing tcs food safely

Answer:

How to be sure the food you receive is safe

Question 17: Time temp abuse

Answer:

Letting food stay too long at temps that are good for pathogen growth

Question 18: Chemical hazards

Answer:

Chemicals in your operation can contaminate food -cleaners -sanitizers -polishes

Question 19: Stock the hand washing sink

Answer:

-hot and cold running water -soap -garbage container

• single use paper towels

Question 20: Practice good personal hygiene

Answer:

-don't transfer pathogens from your body to food