ServSafe Exam Questions with
Complete Solutions10
What is the FIFO method? - ANSWERS-"First-in, first-out" method
1) Identify the food item's use-by/expiration date
2) Store items with the earliest use-by/expiration dates in front of items with later dates
3) Once shelved, use those items stored in front first
4) Throw out food that has passed its manufacturer's use-by or expiration date
Store items away from walls and at least ____ inches off the floor. - ANSWERS-6 inches (15 cms)
What is the storage order of food to prevent contamination (top to bottom)? - ANSWERS-Ready-
to-eat food
Seafood
Whole cuts of beef & pork
Ground meat & ground fish
Whole & ground poultry
In what areas should you NEVER store food (in order to prevent contamination)? - ANSWERS--
Locker rooms or dressing rooms
- Restrooms or garbage rooms
- Mechanical rooms
- Under unshielded sewer lines or leaking water lines
- Under stairwells
, What actions can contaminate food? - ANSWERS-- Scratching the scalp
- Running fingers through the hair
- Wiping or touching the nose
- Rubbing an ear
- Touching a pimple or an infected wound
- Wearing a dirty uniform
- Coughing or sneezing into the hand
- Spitting in the operation
Food handlers can contaminate food in any of the following situations: - ANSWERS-- When they
have a foodborne illness
- When they have wounds that contain a pathogen
- When sneezing or coughing
- When they have contact with a person who is ill
- When they touch anything that may contaminate their hands and then they don't wash them
- When they have symptoms such as diarrhea, vomiting, or jaundice (a yellowing of the eyes or
skin)
What should you NEVER do when handwashing? - ANSWERS-NEVER was hands in sinks
designated for food prep, dishwashing, or utility services
How to wash hands (step by step): - ANSWERS-1) Wet hands & arms (use running hot water as
hot as you can comfortably stand - at least 100 degrees F/38 degrees C)
2) Apply soap
Complete Solutions10
What is the FIFO method? - ANSWERS-"First-in, first-out" method
1) Identify the food item's use-by/expiration date
2) Store items with the earliest use-by/expiration dates in front of items with later dates
3) Once shelved, use those items stored in front first
4) Throw out food that has passed its manufacturer's use-by or expiration date
Store items away from walls and at least ____ inches off the floor. - ANSWERS-6 inches (15 cms)
What is the storage order of food to prevent contamination (top to bottom)? - ANSWERS-Ready-
to-eat food
Seafood
Whole cuts of beef & pork
Ground meat & ground fish
Whole & ground poultry
In what areas should you NEVER store food (in order to prevent contamination)? - ANSWERS--
Locker rooms or dressing rooms
- Restrooms or garbage rooms
- Mechanical rooms
- Under unshielded sewer lines or leaking water lines
- Under stairwells
, What actions can contaminate food? - ANSWERS-- Scratching the scalp
- Running fingers through the hair
- Wiping or touching the nose
- Rubbing an ear
- Touching a pimple or an infected wound
- Wearing a dirty uniform
- Coughing or sneezing into the hand
- Spitting in the operation
Food handlers can contaminate food in any of the following situations: - ANSWERS-- When they
have a foodborne illness
- When they have wounds that contain a pathogen
- When sneezing or coughing
- When they have contact with a person who is ill
- When they touch anything that may contaminate their hands and then they don't wash them
- When they have symptoms such as diarrhea, vomiting, or jaundice (a yellowing of the eyes or
skin)
What should you NEVER do when handwashing? - ANSWERS-NEVER was hands in sinks
designated for food prep, dishwashing, or utility services
How to wash hands (step by step): - ANSWERS-1) Wet hands & arms (use running hot water as
hot as you can comfortably stand - at least 100 degrees F/38 degrees C)
2) Apply soap
