SERVSAFE FOOD HANDLER PRACTICE TEST

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SERVSAFE FOOD HANDLER PRACTICE TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Why is Food Safety Important?

Answer:

• To prevent and stop foodborne illness and contaminants from getting into food and creating an

outbreak

• No loss of sales or business

• To maintain a good reputation for the business

Question 2: Which of these is a reason why food and supplies should be stored six inches above the ground? (Select all that apply.)

Answer:

To keep food and supplies away from splashes and spills.To make it easy to clean under and behind the shelves.Question 3: Which of these situations can cause chemical cross-contamination? (Select all that apply.)

Answer:

• The glass cleaning liquid bottle got dirty. Bob transferred the contents into a new plastic bottle. He

marked the bottle "Bob's stuff" to keep it from getting mixed with other supplies.

• Jane mops the area in front of her food truck everyday. The truck is parked near a famous landmark.

There is no place to discard the dirty mop water. She must drain it in the common sink where her staff wash their hands too.

Question 4: It is important to wash your hands before the start of work and after which of the following activities to keep the food safe? (Choose two.)

Answer:

• Handling money.

• Leaving and returning to the prep area after the lunch break.

Question 5: Cooling food the right way is essential to keep the food fresh. Which two statements show the incorrect cooling methods? (Choose two.)

Answer:

• Cool large amounts of hot food in a cooler

• Always cool food at room temperature first

Question 6: Food contact surfaces can be sanitized by which methods (check all that apply):

Answer:

• Immersing in water at least 171 degrees F for 30 seconds

2. Using an approved chemical solution of: chlorine, iodine or quats

Question 7: Rupa is a newly appointed kitchen helper tasked with washing pots, managing the dishwasher, and handling the garbage. She was washing dishes when the kitchen supervisor came in and told her to stop washing and take out the garbage. She took it out, and when she returned, she started washing the dishes again. The supervisor told her to stop immediately and report to the manager. She was fired immediately. Where did she go wrong?

Answer:

After taking it out, she did not cover the empty garbage bin and started washing the dishes without washing her hands.Question 8: When cooling the food for storage, what should be done if the food temperature doesn't reach 70°F within 2 hours?

Answer:

Reheat the food and then cool it again.

Question 9: Which pan of refried beans was hot-held correctly?

Answer:

The refried beans were held on a steam table at 135°F

Question 10: A stocked washing station should have: (Choose three.)

Answer:

• Garbage container

• Single-use paper towels

• Hot and cold running water

Question 11: Which of the following groups of people have a higher risk of getting foodborne illness according to ServSafe guidelines? (Select three.)

Answer:

• Elderly people

• Preschool-age children

• People with compromised immune systems, such as chemotherapy patients

Question 12: Which statement describes the correct way to use hand gloves?

Answer:

Never blow into a glove or roll them to make them easier to put on.Question 13: A Sous Chef is not allowed to wear any kind of jewelry except:

Answer:

A plain finger band Question 14: Food that needs time and temperature control for safety is called TCS food. The

most common types of TCS food are: (Choose three).

Answer:

• Fresh beef, pork, and lamb

• Sprout seeds

• Sliced Cantaloupe

Question 15: John received an allergen-special order prohibiting the use of any kind of milk product. He prepared the order and told the server to serve immediately. The guest consumed the dish. After half an hour, the guest started scratching his throat and the back of his neck.Restaurant managers rushed and called the emergency numbers. They came back and inquired John about the ingredients used to prepare the dish. Which of the following ingredient made the guest sick?

Answer:

Chicken coated with buttermilk Question 16: Which of the following is considered the upper end of the temperature danger zone?

Answer:

135°F

Question 17: Which of the following is true regarding handling garbage in food service areas?

Answer:

Never clean the garbage containers near food storage areas.Question 18: Which of the following options are valid for cooking lamb, veal, beef, and pork meat? (Choose two.)

Answer:

• Prepare steaks or chops at 145°F for 15 seconds

• Roast beef or veal at 145°F for 4 minutes

Question 19: Which piece of the server's uniform is prone to get dirty and should be washed often?

Answer:

Apron Question 20: Besides purchasing foods from unsafe sources, which of the following two practices can make food dangerous for human consumption? (Choose two.)

Answer:

• Transmitting pathogens from your body to food

• Letting food stay for more than 6 hours at a temperature ideal for pathogen growth

Question 21: Layla got some desserts from the cooler and found raw meat juice on them. What should she do?

Answer:

Set the desserts aside and then tell the manager.