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SERVSAFE FOOD HANDLER CONTENT REVIEW EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -28 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What is biological contamination?
Answer:
bacteria, virus, parasites Question 2: Food in the refrigerator must be kept at:
Answer:
0-40°F
Question 3: How should hands be groomed for the kitchen?
Answer:
short, clean nails, cuts & wounds covered with clean bandages and gloves or a finger cot
Question 4: What is poor personal hygiene?
Answer:
food handlers cause the food borne illness
Question 5: What does bacteria need to multiply?
Answer:
food, water, and warm temperatures
Question 6: What is the proper hand washing technique?
Answer:
- Turn on hot water
- Apply soap
- Scrub hands & arms for 10-15 seconds
- Rinse
- Dry with a paper towel
Question 7: What is the first action someone should take when entering the restaurant for a work shift?
Answer:
wash hands
Question 8: What is cross contamination?
Answer:
contaminants cross to a food that is not going to be cooked any further
Question 9: Which meat is the safest to eat when cooked "rare"?
Answer:
Lamb Question 10: Food Safety is of particular importance for which of the following groups?
- elderly
- young children
- people with an immunodeficiency
- all of these
Answer:
- all of these
Question 11: What task requires food handlers to wash their hands after doing it?
- handling raw meat, poultry, or seafood
- using chemicals that might affect food safety
- taking out garbage
- touching clothing or aprons
Answer:
A, B, C, D
Question 12: What is physical contamination?
Answer:
foreign objects left in or fall into food Question 13: True or false: Dawn soap can be used for washing hands
Answer:
False Question 14: Examples of chemical contaminants:
Answer:
toxic metals, pesticides, cleaning products, sanitizers, and lubricants
Question 15: What is a foodborne illness?
Answer:
the result of when a person eats food containing pathogens, which then grow in the intestines and cause illness, symptoms do not appear in hours to days
Question 16: Metal shavings are which type of contaminant?
Answer:
physical
Question 17: What are the three types of contamination?
Answer:
biological, chemical, physical
Question 18: Which of the following is true about bacteria?
- all bacteria can cause illness
- it needs air to survive
- freezing temperatures kills bacteria
- it multiplies fast in warm temperatures
Answer:
- it multiplies fast in warm temperatures
Question 19: What are the basic steps of washing hands?
Answer:
Apply soap, wash well, rinse and dry with disposable paper towel
Question 20: Why shouldn't you mix cooked and raw foods?
Answer:
it results in a "cross-contamination"
Question 21: What are three ways that food can become contaminated?
Answer:
time-temperature control, cross contamination, and poor personal hygiene
Question 22: Who is responsible for safe food handling in the food premises?
Answer:
Mrs. Shaak and me Question 23: When preparing food, any cuts and wounds should be:
Answer:
covered with a bandaid and a disposable glove
Question 24: What is chemical contamination?
Answer:
cleaners, sanitizers, toxic metal from non food service grade utensils and cookware, pesticides
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