SERV SAFE 90 QUESTIONS
PRACTICE AND ANSWERS
A food handler should wash their hands - ans-
sq sq sq sq sq sq sq sq
between shaking hands and refilling food on a salad bar sq sq sq sq sq sq sq sq sq
Metal shavings in a can of peaches is considered what type of contamination? * - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Physical
Most often, food becomes unsafe due to - ans-the people that handle the food
sq sq sq sq sq sq sq sq sq sq sq sq sq
Cross-contamination can occur - ans- sq sq sq sq
when a food handler carries raw vegetable and raw ground chicken on the same tra
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
During a shift a food handler complains about a sore throat and fever. What should the man
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ager do with the food that the employee prepared earlier in the day? - ans-Throw it out
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Water hardness can affect cleaning by - ans-decreasing the effectiveness of detergents
sq sq sq sq sq sq sq sq sq sq sq
How many days do shellstock records need to be maintained after the last item has been so
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ld? * - ans-90 sq sq sq
Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130 F. T
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
he soup is pulled and reheated. What temperature must the soup be reheated? - ans-165 F
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
What is the minimum number of people to complain of foodborne illness in order to be consi
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
dered an outbreak? - ans-2 sq sq sq sq
A cook begins his shift on the salad station at 8am. At 11am he takes a break and returns at
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
11:30am. At 3pm he leaves for the day. When should he have washed hands and applied g
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
loves? - ans-8am and 11:30am sq sq sq sq
A food handler diagnosed with jaundice may return to work once seven days have passed
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
and they have - ans- sq sq sq sq
a written release from a medical practitioner and regulatory authority approval
sq sq sq sq sq sq sq sq sq sq
- ans-8am and 11am
sq sq sq sq
- ans-11am and 3pm
sq sq sq sq
, To assist a customer with a food allergy, a server should be able to - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
discuss menu food items sq sq sq
- ans-deliver all plates to the table at the same time
sq sq sq sq sq sq sq sq sq sq sq
- ans-provide a sample of the dish
sq sq sq sq sq sq sq
A cook is preparing a dinner for a local retirement residence. Which item should be remove
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
d from the menu? - ans-Sushi
sq sq sq sq sq
- ans-Raw vegetable platter
sq sq sq sq
- ans-Chicken salad sandwiches
sq sq sq sq
- ans-Deviled eggs
sq sq sq
A service sink is used for - ans-cleaning mops and throwing out waste water
sq sq sq sq sq sq sq sq sq sq sq sq sq
- ans-washing, rinsing and sanitizing utensils
sq sq sq sq sq sq
- ans-first-aid functions such as eye washing
sq sq sq sq sq sq sq
- ans-food prep activities
sq sq sq sq
Ready-to-eat TCS food prepared on- sq sq sq sq
site and stored at the correct temperature can be held for up to how many days? - ans-7
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
- ans-3
sq sq
- ans-8
sq sq
- ans-2
sq sq
After switching from cutting cantaloupe to romaine lettuce, the cutting board - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
must be cleaned and sanitized
sq sq sq sq
- ans-can be wiped with disposable towels and reused
sq sq sq sq sq sq sq sq sq
- ans-must be rinsed with hot water and dried
sq sq sq sq sq sq sq sq sq
When a critical control point is NOT met, a food handler must first - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
take corrective action
sq sq
- ans-notify the regulatory authority
sq sq sq sq sq
- ans-verify the procedure
sq sq sq sq
PRACTICE AND ANSWERS
A food handler should wash their hands - ans-
sq sq sq sq sq sq sq sq
between shaking hands and refilling food on a salad bar sq sq sq sq sq sq sq sq sq
Metal shavings in a can of peaches is considered what type of contamination? * - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Physical
Most often, food becomes unsafe due to - ans-the people that handle the food
sq sq sq sq sq sq sq sq sq sq sq sq sq
Cross-contamination can occur - ans- sq sq sq sq
when a food handler carries raw vegetable and raw ground chicken on the same tra
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
During a shift a food handler complains about a sore throat and fever. What should the man
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ager do with the food that the employee prepared earlier in the day? - ans-Throw it out
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Water hardness can affect cleaning by - ans-decreasing the effectiveness of detergents
sq sq sq sq sq sq sq sq sq sq sq
How many days do shellstock records need to be maintained after the last item has been so
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ld? * - ans-90 sq sq sq
Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130 F. T
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
he soup is pulled and reheated. What temperature must the soup be reheated? - ans-165 F
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
What is the minimum number of people to complain of foodborne illness in order to be consi
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
dered an outbreak? - ans-2 sq sq sq sq
A cook begins his shift on the salad station at 8am. At 11am he takes a break and returns at
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
11:30am. At 3pm he leaves for the day. When should he have washed hands and applied g
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
loves? - ans-8am and 11:30am sq sq sq sq
A food handler diagnosed with jaundice may return to work once seven days have passed
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
and they have - ans- sq sq sq sq
a written release from a medical practitioner and regulatory authority approval
sq sq sq sq sq sq sq sq sq sq
- ans-8am and 11am
sq sq sq sq
- ans-11am and 3pm
sq sq sq sq
, To assist a customer with a food allergy, a server should be able to - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
discuss menu food items sq sq sq
- ans-deliver all plates to the table at the same time
sq sq sq sq sq sq sq sq sq sq sq
- ans-provide a sample of the dish
sq sq sq sq sq sq sq
A cook is preparing a dinner for a local retirement residence. Which item should be remove
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
d from the menu? - ans-Sushi
sq sq sq sq sq
- ans-Raw vegetable platter
sq sq sq sq
- ans-Chicken salad sandwiches
sq sq sq sq
- ans-Deviled eggs
sq sq sq
A service sink is used for - ans-cleaning mops and throwing out waste water
sq sq sq sq sq sq sq sq sq sq sq sq sq
- ans-washing, rinsing and sanitizing utensils
sq sq sq sq sq sq
- ans-first-aid functions such as eye washing
sq sq sq sq sq sq sq
- ans-food prep activities
sq sq sq sq
Ready-to-eat TCS food prepared on- sq sq sq sq
site and stored at the correct temperature can be held for up to how many days? - ans-7
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
- ans-3
sq sq
- ans-8
sq sq
- ans-2
sq sq
After switching from cutting cantaloupe to romaine lettuce, the cutting board - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
must be cleaned and sanitized
sq sq sq sq
- ans-can be wiped with disposable towels and reused
sq sq sq sq sq sq sq sq sq
- ans-must be rinsed with hot water and dried
sq sq sq sq sq sq sq sq sq
When a critical control point is NOT met, a food handler must first - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
take corrective action
sq sq
- ans-notify the regulatory authority
sq sq sq sq sq
- ans-verify the procedure
sq sq sq sq
