SEVSAFE 90 QUESTIONS EXAM QUESTIONS

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SEVSAFE 90 QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the best way to handle recalled food items?

Answer:

remove them from inventory and relocate them to a separate area

Question 2: The third compartment in a three-compartment sink is for

Answer:

sanitizing

Question 3: At which sink should garbage containers be washed and rinsed?

Answer:

Service Question 4: The next step after washing and rinsing items items in a three-compartment sink is to

Answer:

immerse all items in a chemical sanitizing solution Question 5: A food handler reports to work with obvious yellowing of the eyes and skin. What should this person be checked for

Answer:

Hepatitis A

Question 6: The purpose of a Safety Data Sheet (SDS) is to

Answer:

inform food handlers about the hazards of the chemicals they use Question 7: In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?

Answer:

broccoli, fresh salmon, fresh ground beef, fresh chicken breast

Question 8: Which is the way to thaw frozen shrimp?

Answer:

under refrigeration at 41?F (5?C)

Question 9: Chemicals used in an operation must be labeled with their

Answer:

common name

Question 10: When a food recall occurs, the operation must

Answer:

discontinue use of the food item

Question 11: shellfish tags must be kept for

Answer:

90 days after the last food has been used Question 12: Food that has been cooked to the correct temperature and is now being kept hot for service must be held at a temperature of at least

Answer:

135?F (57?C)

Question 13: Ready-to-eat time/temperature control for safe (TCS) food may be held at 41?F (5?C) for a total of how many days?

Answer:

7

Question 14: A nursing home food manager best protects the elderly residents' health by serving

Answer:

pasteurized eggs and juices Question 15: Which is the correct response to a sewage backflow in an operation?

Answer:

close the operation immediately Question 16: Beside hot and cold running water and soap, what must a handwashing station in an operation contain?

Answer:

a signage to remind employees to wash hands before returning to work Question 17: Cooking poultry to a minimum internal of 165?F for 15 seconds is an example of which HACCP principle?

Answer:

Establishing critical limits

Question 18: An example of physical contaminant is a

Answer:

metal fragment, eggs shell, bone

Question 19: Which foods are common food allergens?

Answer:

Soy, Wheat, dairy, eggs, peanuts, tree nuts, fish, shellfish Question 20: A food handler must report to the manager if he or she is diagnosed by a health practitioner with an illness caused by

Answer:

Salmonella Typhi, or Hepatitis

Question 21: Which item is a food handler permitted to wear on hands and arms?

Answer:

plain metal band ring

Question 22: A food handler who has diarrhea may return to work after being symptom-free for at least how many hours?

Answer:

24 Question 23: Pork chops must reach which minimum internal cooking temperature for 15 seconds?

Answer:

145?F (63?)

Question 24: How can an operation assist customers with food allergies

Answer:

Designate a manager to answer all allergy-related questions from customers

Question 25: Which best ensures that pathogens are reduced to safe levels

Answer:

Cooking food to its minimum internal temperature Question 26: Which condition requires the person in change to exclude a food handler from the prep area?

Answer:

Diarrhea

Question 27: Biological contaminants that can result in food poisoning are

Answer:

bacteria, viruses, and toxins Question 28: Glass from a broken light bulb in food is an example of which type of contamination?

Answer:

physical Question 29: Ready to eat hot food stored without temperature control must be thrown out after how many hours?

Answer:

4