SERVSAFE FOOD HANDLER EXAM QUESTIONS

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SERVSAFE FOOD HANDLER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Food handlers must tell their managers when they have this symptom.

Answer:

Diarrhea

Question 2: What class of fire extinguisher should be used in the kitchen?

Answer:

Class K

Question 3: Chemical, Physical and biological

Answer:

All are three types of hazards that make food unsafe

Question 4: Which of these items are NOT stored in the correct area?

Answer:

Sanitizer and whole melons in the walk-in

Question 5: Hands should be dried with what?

Answer:

a single-use paper towel

Question 6: A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?

Answer:

In sanitizer solution Question 7: A food handler accidentally spills sanitizer into the fryer grease and then lets it soak in the grease. Which type of hazard is this?

Answer:

Chemical

Question 8: Cleaned and sanitized

Answer:

Surfaces that have been touch by food much be...Question 9: What should a dish washer do to make sure the sanitizer will work well?

Answer:

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

Question 10: If a pan catches on fire what should you do first?

Answer:

Turn off the burner

Question 11: Controlling time and temperature

Answer:

A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler.

example of:

Question 12: During the handwashing process, hands and arms should be scrubbed for ----- seconds long

Answer:

10-15 seconds long Question 13: A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is practicing...

Answer:

good personal hygiene

Question 14: Where is the best place for a food handler to clean a garbage container?

Answer:

Outside the operation Question 15: A food handler cleans dirty dishes using hot water and the puts them away with the rest of the clean dishes. Example of...

Answer:

Poor cleaning and sanitizing

Question 16: Biological

Answer:

Some bacteria, viruses, parasites, and fungi that cant be seen, tasted, or smelled can cause an illness.

Question 17: How long should the dishes stay in the sanitizing solution for?

Answer:

60 seconds Question 18: A food handler suspects that juice from raw ground beef stored above a wrapped pan of whole strawberries has dripped onto the pan of strawberries. What should the food handler do?

Answer:

Set the pan of strawberries aside and ask the manager what to do.Question 19: 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 20: In the cooler, and item is labeled "Fish: Use by today." What should the food handler do?

Answer:

Do not use the fish and tell the manager

Question 21: A food handler notices signs of pest activity. When should the food handler tell the manager?

Answer:

Right away Question 22: A food handler places dirty pans in the handwashing sink because there is no room in the three-compartment sink. Is this acceptable?

Answer:

No, the handwashing sink should be used only for handwashing.Question 23: A food handler does not have time to get a clean apron before the shift starts.What should the food handler do?

Answer:

Ask the manager for a clean apron

Question 24: When should you change the dish water?

Answer:

When the water looks dirty or has no soaps bubbles