SERVSAFE FOOD HANDLER REVIEW EXAM QUESTIONS

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SERVSAFE FOOD HANDLER REVIEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -37 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Chemical

Answer:

A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this

Question 2: 10 - 15 seconds

(Washing hands for a total of 20 seconds)

Answer:

During the hand washing process you should scrub for

Question 3: Diarrhea

Answer:

Food handlers must tell the manager when they have what symptom

Question 4: 41 degrees F or lower

Answer:

Cold foods must be kept at

Question 5: eggs, peanuts, shellfish

Answer:

• most common food allergies

Question 6: starting work for the day

Answer:

Food handlers should wash their hands before

Question 7: right away

Answer:

If you notice signs of pest infestation when should you tell the manager Question 8: Yes, the temperature is within the correct range (135 degrees F or over)

Answer:

If a pot of soup registers 139 degrees on the thermometer is it safe to serve?Question 9: Prep a new dessert by placing a different dessert on a cleaned and sanitized plate and then serve it

Answer:

If a customer is served a dairy product and is allergic to dairy but did not tell the server until being served, what should the server do?

Question 10: cross - contamination

Answer:

the transfer of pathogens from one surface to another is known as

Question 11: pathogens on the surface to safe levels

Answer:

cleaning and sanitizing food contact surfaces helps reduce

Question 12: FIND THE ICE SCOOP

Answer:

A food handler is in a hurry and cannot find the ice scoop, but needs to refill a guest drink. What should he do?

Question 13: In a cleaning/sanitizer solution (bucket)

Answer:

Where should a cleaning/sanitizing towel be stored when not being used?

Question 14: 41 degrees F - 135 degrees F

Answer:

Pathogens grow well in what temperature range

Question 15: Hand washing ONLY

Answer:

Hand washing sinks are used for...

Question 16: use a test kit to make sure the sanitizer is the right strength

Answer:

how do you that a sanitizer will work well?

Question 17: name of food; and use by date

Answer:

How do you label ready to eat foods that have been prepped?

Question 18: Ask the manager for a clean apron

Answer:

A food handler does not have time to get a clean apron before the shift starts. What should the food handler do?

Question 19: fried chicken breast

Answer:

Which of the following foods needs time and temperature control? can of corn, fried chicken breast, container of salt, bag of flour

Question 20: Handle

Answer:

What end of utensils should you hold?

Question 21: Wet, Apply soap, Scrub, Rinse, Dry

Answer:

The proper order os steps of handwashing are

Question 22: set the strawberries aside and ask the manager what to do

Answer:

If you suspect that juice from raw ground beef has dripped onto strawberries, what should you do?

Question 23: washed, rinsed and sanitized

Answer:

before use a thermometer must be

Question 24: controlling time and temperature

Answer:

A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of

Question 25: preventing cross contamination

Answer:

A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of

Question 26: biological, chemical, and physical

Answer:

The three types of hazards that make food unsafe

Question 27: Pathogens

Answer:

Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as

Question 28: a single-use paper towel

Answer:

Hands should be dried with

Question 29: cleaned and sanitized

Answer:

surfaces that touch food must be