SERVSAFE FOOD HANDLER GUIDE EXAM QUESTIONS

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SERVSAFE FOOD HANDLER GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -38 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Where to wash your hands...

Answer:

Wash your hands only in a designated handwashing sink.Question 2: NEVER do these things (Eat, drink, smoke, and chew gum or tobacco) in the following areas...

Answer:

1) In prep areas. (some regulatory authorities may allow you to drink from a covered container while in prep and dishwashing areas)

2) In areas used to clean utensils and equipment.

3) In-service areas

Question 3: how to prevent cross contamination.

Answer:

Don't transfer pathogens from one surface to another.Don't transfer pathogens from one food to another

Question 4: If you have a wound on your hand follow these guidelines...

Answer:

1)Cover the wound on the hand, finger, or wrist with a bandage or finger cot that will prevent fluid from leaking out. Then place a single-use glove overtop.

2) Cover wounds on the arms with a bandage that will prevent fluid from leaking out. The wound must be completely covered.

3) Cover wounds on other parts of the body with a dry, durable, tight-fitting bandage.

Question 5: Change Gloves when necessary...

Answer:

1) As soon as they become dirty or torn.

2) Before beginning a diffrent task.

3) Before preapring food for a guest with a known food allergy.

4) After handling raw meat, seafood, or poultry and before handling ready to eat food.

5) After an interruption, such as taking a phone call.

Question 6: Chemical Hazards

Answer:

Chemical in your operation can contaminate food.Cleaners Sanitizer Polishes

Question 7: When using hands antiseptics...

Answer:

Never use a hand antiseptics instead of washing your hands.Use an antiseptics after you wash your hands.Wait for the antiseptics to dry before touching food or equipment and before putting on gloves.Follow the manufacturer's directions for using a hand antiseptics

Question 8: How to wash you hand...

Answer:

Step 1: Wet hands and arms. Using running water as hot as you can comfortably stand.

Step 2: Apply soap. Apply enough to build up a good lather.

Step 3: Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers.

Step 4: Rinse hands and arms thoroughly. Use running warm water

Step 5: Dry hand and arms. Do not use your apron or any part of your uniform

Question 9: Ready to eat food is...

Answer:

food that can be eaten without any further preparation, washing, or cooking. Deli meat, snadwiches, salads, and cooked foods are examples.

Question 10: Do not...

Answer:

Touch ready to eat food with your bare hands! Doing so can trasfer pathogens from your hands to the food.

Question 11: Poor cleaning and sanitizing

Answer:

transferring pathogens from incorrectly cleaned surfaces to food Question 12: Only eat, drink, smoke, and chew gum or tobacco in designated areas. True or False?

Answer:

True

Question 13: How to control the time and temperature of Food.

Answer:

Don't let food stay too long at temperatures that are good for pathogen growth.

Question 14: Aprons...

Answer:

Remove aprons and store them correctly when leaving prep areas (for example, before taking out garbage or using the restroom)

Question 15: Physical Hazards

Answer:

Some physical hazards occur naturally in food.Bone in fillets Fruit pits Usually physical hazards occur when objects fall into food.Metal shaving Staples Dirt Glass

Bandages Jewelry Some operations use brightly colored bandages. This makes it easy to spot them if they drop in food.

Question 16: Hands and nails guidlines

Answer:

Keep fingernails short and clean. Long fingernails can be hard to keep clean.Fingernails should also be filed. Ragged nails can be hard to keep clean. They may also hold pathogens and break off into food.

Question 17: How people make food unsafe

Answer:

Poor personal hygiene, Cross contamination, Time temperature abuse, and Poor cleaning and sanitizing.

Question 18: If you are sick, you could spread pathogens to food and equipment?

True or Flase

Answer:

True

Question 19: After washing your hands....

Answer:

• Use a paper towel to turn off the faucet.
• Use a paper towel to open the restroom door

Question 20: Hair covering. Always wear a clean hat or other hair covering when...

Answer:

1) Prepping food

2) Working in prep areas

3) Working in areas used to clean utensils and equipment Food handlers with facial hair should wear a beard restraint.

Question 21: time-temperature abuse

Answer:

letting food stay too long at temperatures that are good for pathogen growth