SERVSAFE FOOD HANDLER TEST

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SERVSAFE FOOD HANDLER TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -74 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is poor personal hygiene?

Answer:

food handlers cause the food borne illness Question 2: Before putting a large pork roast in the refrigerator, you should first:

Answer:

cut it into smaller pieces

Question 3: What is chemical contamination?

Answer:

cleaners, sanitizers, toxic metal from non food service grade utensils and cookware, pesticides

Question 4: Foodborne illness outbreak is...

Answer:

when two or more people experience the same illness after eating the same food

Question 5: Ciguatera is...

Answer:

ciuatoxin, predatory reef fish, marine algae

Question 6: What is the first action someone should take when entering the restaurant for a work shift?

Answer:

wash hands

Question 7: How are viruses spread?

Answer:

person to person, person to food, person to food contact surfaces

Question 8: Where should staff members eat, drink, smoke, or chew gum?

Answer:

in designated areas

Question 9: What are the basic steps of washing hands?

Answer:

Apply soap, wash well, rinse and dry with disposable paper towel

Question 10: What are the basic steps for cleaning effectively?

Answer:

Scraping, clean with detergent, sanitizing and air drying

Question 11: What is foodborne intoxication?

Answer:

when a person eats food containing toxins (poison) produced by pathogens found on the food or which are results of chemical contamination, symptoms appear quickly (within hours) Question 12: The best away to thaw food is:

Answer:

on the bottom shelf of the refrigerator Question 13: A detergent:

Answer:

helps remove visible soil

Question 14: What is the smallest of the microbial contaminants?

Answer:

viruses

Question 15: What is cross contamination?

Answer:

contaminants cross to a food that is not going to be cooked any further Question 16: When should a food handler be excluded from working with food or food contact surfaces?

Answer:

if they are experiencing, vomiting, diarrhea or a fever

Question 17: What is time-temperature control?

Answer:

TCS foods that are left in the danger zone for more than 4 hours Question 18: Hot TCS food can be held without temperature control for a maximum of ___ hours

Answer:

4

Question 19: What containers should be used and avoided when cooking?

Answer:

stay away from pewter pitchers, use only approved food-grade utensils and equipment to prepare and store food

Question 20: What does FATTOM mean?

Answer:

Food, Acidity, Temperature, Time, Oxygen and Moisture (Time and Temperature are the easiest for us to control)

Question 21: What is food security?

Answer:

the prevention or elimination of the deliberate contamination of food

Question 22: When storing food in the fridge or freezer, you should:

• rotate stock - first in, first out rule
• record the temperature of the fridge and/or freezer daily
• cover, label & date foods
• all of these

Answer:

• all of these

Question 23: The food temperature 'danger zone' is between what temperature range?

Answer:

41°F and 135°F

Question 24: What are three ways that food can become contaminated?

Answer:

time-temperature control, cross contamination, and poor personal hygiene

Question 25: Which action requires a food handler to change gloves?

• the food handler has been working with raw ground beef for an hour
• the food handler is working with raw seafood at temperatures above 41°F
• the food handler is prepping raw chicken on a yellow cutting board
• all of these

Answer:

• all of these

Question 26: Foods not likely to support bacterial growth are:

• milk and cream
• dried pasta, noodles or bread
• fish and seafood
• fresh meat and poultry