SERVSAFE FOOD HANDLER PRACTICE TEST PT. 2

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SERVSAFE FOOD HANDLER PRACTICE TEST (PT. 2)

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -36 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How often should a food handler change their gloves?

A.) Once every hours B.) The same gloves can be worn the entire shift if they are wash frequently C.) Once they become dirty D.) Once every two hours

Answer:

C Question 2: When reheating cooked foods or cooking stuffed meat or poultry, the internal

temperature should be at least:

A.) 175 degrees F B.) 165 degrees F C.) 145 degrees F D.) 135 degrees F

Answer:

B Question 3: If a food-contact surface is in constant use, how often should it be cleaned and sanitized?A.) Every 6 hours B.) Every 2 hours C.) Every 4 hours D.) Every 8 hours

Answer:

C

Question 4: Food in the refrigerator must be kept at: A.) 0-38 degrees F B.) 0-40 degrees F C.) 0-42 degrees F D.) 0-44 degrees F

Answer:

B Question 5: How can you tell if food has enough bacteria to cause food poisoning?A.) It smells, tastes, and looks bad B.) You can't tell. It smells, tastes, and looks normal C.) It tastes bad D.) It smells bad

Answer:

B

Question 6: What are the basic steps for cleaning effectively?

A.) Scraping, clean with detergent, sanitizing, and air drying B.) Rinsing, sanitizing, clean with detergent, and wiping C.) Rinsing, sanitizing, and wiping D.) Clean with detergent and rinse

Answer:

A Question 7: Hot TCS food can be held without temperature control for a maximum of A.) 2 B.) 4 C.) 6 D.) 8

Answer:

B Question 8: When should a food handler be excluded from working with food or food contact surfaces?A.) If they are experiencing vomiting, diarrhea, or a fever B.) If they have a wound on their hand or finger C.) After handling trash or garbage D.) After working in the dishroom

Answer:

A

Question 9: Which food may be re-served to customers?

A.) Unopened prepackaged food B.) Uneaten bread C.) Unused whole fruit garnish D.) Unused, uncovered condiments

Answer:

A Question 10: When storing food in the fridge or freezer, you should: A.) Record the temperature of the fridge and/or freezer daily B.) All of these C.) Rotate stock --first in, first out rule D.) Cover, label, and date foods

Answer:

B Question 11: When can a food handler with a sore throat and fever return to work with or around food?A.) The fever is gone for 24 hours B.) The sore throat is gone C.) A written medical release is provided D.) No symptoms are experienced for 24 hours

Answer:

C Question 12: A sanitizer: A.) Should not be used in a kitchen B.) Should not be used on dishes or utensils C.) Makes cleaning easier D.) Kills bacteria

Answer:

D

Question 13: Hot food should be held at ______ during service

A.) A minimum of 140 degrees F B.) A minimum of 130 degrees F C.) A minimum of 135 degrees F D.) A minimum of 145 degrees F

Answer:

C

Question 14: Hot food required for service the next day should: A.) Should be left in a warmer overnight B.) Be placed in the refrigerator immediately after cooking C.) Be left in the kitchen to cool for at least 2 hours D.) Be cooled rapidly then refrigerated

Answer:

D Question 15: A detergent: A.) Kills bacteria B.) Kills viruses C.) Helps remove visible soil D.) Should not be used in a kitchen

Answer:

C Question 16: When preparing food, any cuts and wounds should be: A.) You should not work with food until the wound heals B.) Covered with a bandaid C.) Covered with a bandaid and disposable glove D.) Covered with a disposable glove

Answer:

C

Question 17: What meat is the safes to eat when cooked "rare"?

A.) Pork B.) Turkey C.) Oysters D.) Lamb

Answer:

D

Question 18: Metal shavings are which type of contaminant?

A.) Chemical B.) Physical C.) Microbial D.) Biological

Answer:

B