SERVSAFE FOOD HANDLER EXAMINATION EXPORT

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SERVSAFE FOOD HANDLER EXAMINATION EXPORT

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Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Where should a food handler check the temperature of food?

Answer:

in the thickest part

Question 2: How many seconds should the entire hand washing process take?

Answer:

20 Question 3: During hand washing, food handlers should scrub their hands and arms thoroughly clean their

Answer:

fingernails Question 4: Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the

Answer:

transfer of pathogens from one surface to another

Question 5: At which temperature can cooked chicken breasts be hot-held?

Answer:

137F (58C)

Question 6: Before a roast that was just prepped can be stored, it must be labeled with the name of the food and the

Answer:

use-by date Question 7: A food handler washes hands after using the restroom. This is an example of

Answer:

practicing good personal hygiene

Question 8: 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 9: Which is a physical hazard?

Answer:

bone

Question 10: Which item must be cleaned and sanitized?

Answer:

butcher knife

Question 11: Pests are a food safety hazard because they

Answer:

carry pathogens Question 12: A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C). What should the food handler do next?

Answer:

tell the manager

Question 13: Which must cleaned and rinsed but NOT sanitized?

Answer:

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

Answer:

away from food prep areas Question 15: A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of

Answer:

eliminating physical hazards Question 16: The use-by date of a stored bowl of potato salad is today. Can the salad be served?

Answer:

yes, because today is the last day it can be served Question 17: In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts it into a customers cup of hot soup to cool it.Why is this NOT allowed?

Answer:

the ice could be contaminated and make the customer sick Question 18: Before washing dishes in a dishwasher, a food handler should ensure that

Answer:

detergent and sanitizer dispensers are filled Question 19: Food contamination caused by pathogens on a food handlers body can be controlled by

Answer:

good personal hygiene

Question 20: Before handling food what should food handlers do when they have wounds on their hands?

Answer:

bandage the wound

Question 21: Which item does NOT have a food-contact surface?

Answer:

mop bucket Question 22: Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use?

Answer:

yes, towels for cleaning food spills should always be kept on sanitizing solution when not in use

Question 23: Which food is stored correctly?

Answer:

cartons of apples on a shelf 6 inches off the floor

Question 24: Should food handlers use bare hands when serving muffins?

Answer:

no, because pathogens from food handlers' hands could contaminate the muffins Question 25: A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking?

Answer:

spreading pathogens to food Question 26: A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be

Answer:

cleaned and sanitized Question 27: A food handler who was called away while prepping a bowl of fruit out the bowl of fruit in the cooler. This is an example of

Answer:

controlling time and temperature