SERVSAFE FOOD HANDLER GUIDE TEST EXAM QUESTIONS

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SERVSAFE FOOD HANDLER GUIDE TEST EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 18.) pathogens grow well between which temperatures?

Answer:

c.) 41°f and 135°f ( 5°c and 57°c) Question 2: 5.) a food handler transfers pathogens from hands to food. how could it have been prevented ?

Answer:

b.) praticeing good personal hygiene Question 3: 4.) a food handler accidently sprays a cleaner into the fryer oil and continues to use the fryer. which type of hazard is this ?

Answer:

b.) chemical

Question 4: 2.) cross-contamination occurs when .......?

Answer:

c.) pathogens transfer from one surface or food to another Question 5: 33.) a customer with a milk allergy is served a slice of pie with ice cream. What should the server do ?

Answer:

b.) prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it

Question 6: 20.) where should a food handler check the temperature of food?

Answer:

d.) in the thickest part Question 7: 27.) to prevent cross contamination when prepping raw meat and ready-to-eat food, a food handler should.....?

Answer:

b.) clean and sanitize the work surfaces between each product

Question 8: 38.) pests can cause while two types of contamination?

Answer:

c.) psycial and biological Question 9: 28.) the correct way to scoop ice for a customer's beverage is to use

Answer:

d.) ice scoops

Question 10: 1.) What are three types of hazards that make food unsafe ?

Answer:

D.) chemical , physical , and biological

Question 11: 25.) What is one of the correct ways to thaw TCS food ?

Answer:

b.) as part of the cooking process Question 12: 35.) What is the first step when cleaning and sanitizing correctly?

Answer:

b.) remove food from the service Question 13: 9.) hands should be scrubbed with soap for how many seconds during hand washing?

Answer:

d.) 10-15

Question 14: 17.) which symptoms must be reported to a manager?

Answer:

c.) diarrhea, vomiting, jaundice, sore throat, with fever Question 15: 40.) after how many hours of constant use must a food-contact surface be cleaned and sanitized?

Answer:

d.) 4

Question 16: 34.) surfaces that touch food must be ...?

Answer:

b.) cleaned and sanitized

Question 17: 8.) What is the correct order for hand washing?

Answer:

c.) What hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

Question 18: 29.) where should wiping cloths be stored when not in use ?

Answer:

b.) in sanitizer solution

Question 19: 12.) hand washing sinks should be used for....?

Answer:

a.) hand washing only Question 20: 19.) which food item needs time and temperature control to keep it safe?

Answer:

b.) cooked rice

Question 21: 32.) What are three of the big eight food allergens?

Answer:

a.) eggs, wheat, fish

Question 22: 14.) a food handler has an infected wound on the finger. What must be placed over the wound ?

Answer:

d.) a finger cot Question 23: 13.) a food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves ?

Answer:

d.) change them Question 24: 26.) food containing an allergen comes in contact with another food item and their proteins mix . This is called ....?

Answer:

a.) cross contamination Question 25: 37.) What should a dish washer do to make sure a sanitizer is effective ?

Answer:

d.) use a test kit to check the sanitizer`s strength Question 26: 10.) a food handler has just finished busting a table. What must the food handler do before handling food?

Answer:

a.) wash hands Question 27: 36.) What is it important to leave a sanitizer on a surface for the correct amount of time ?

Answer:

d.) to kill all pathogens that may have been on the surface Question 28: 6.) after cutting up melons, a food handler puts them in the cooler. What is this an example of?

Answer:

b.) controlling time and temperature