SERVSAFE 90 QUESTIONS AND ANSWERS

SERVSAFE 90 QUESTIONS AND
ANSWERS

which action could lead to cross contamination? - ans-
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touching more than one TCS food before washing your handssq sq sq sq sq sq sq sq sq




the primary risk associated with transporting ice in containers originally used to store chemi
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cals is that they - ans-may still have residue after they have been cleaned
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which procedure would help protect food from contamination by food handlers and custom
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ers? - ans-installing sneeze guards above the salad bar
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the third compartment in a three compartment sink is for - ans-sanitizing
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why should training documentation reports be kept? - ans-
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they verify that training has been completed
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a correctly designed and installed three compartment sink must have which type of backflo
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w prevention? - ans-air gap
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if found during a food safety inspection, which hazard is grounds for closing a foodservice o
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peration? - ans-significant lack of refrigeration sq sq sq sq sq




a food handler must remove what item before working with food? - ans-medical bracelet
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the only acceptable jewelry for a food handler is a - ans-plain metal ring
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mineral buildup has formed on the steam table. which cleaning agent would best remove it
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? - ans-delimer
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a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roa
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st beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. th
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e meat is then put back on the slicer to continue slicing. what is the most serious risk of this
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procedure? - ans-time temperature abuse of the roast beef sq sq sq sq sq sq sq sq




which is the best location for chemical detergents and sanitizers to be stored? - ans-
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on shelves in the dishwashing area
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the hair, nose, throat, and infected cuts of an average healthy person - ans-
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may carry Staphyloccocus
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who should the manager contact when reporting a suspected foodborne illness? - ans-
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local regulatory authoritysq sq

, waste water backs up into the kitchen. who should be contacted after the regulatory authori
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ty suspends the permit to operate? - ans-licensed plumber
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what is the first thing a person in charge should do when someone arrives at the foodservic
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e operation and says that they are there to conduct an inspection of the operation? - ans-
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ask for identifictionsq sq




what is the reaction of the immune system to a specific food called? - ans-food intolerance
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tabletop equipment on legs requires a clearance of at least - ans-4 inches
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shucked oysters must be - ans-purchased from an approved supplier
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which food should be stored below all others in a cooler? - ans-raw poultry
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a food handler has opened a container of commercially prepared potato salad. after how m
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any days must the potato salad be discarded if it has been properly stored? - ans-7
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what is the correct way to clean a cutting board? - ans-wash, rinse, and sanitize
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an illness caused by what pathogen must be reported to the regulatory authority? - ans-
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norovirus

which temperature is acceptable for cold storing potato salad? - ans-46 F
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cross contact is a concern with - ans-allergens in food
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when prepping food for customers with a food allergy, food handlers must - ans-
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wash, rinse, and sanitize cookware and utensils first
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hand antiseptics may only be used if they are - ans-approved by the FDA
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in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a cart
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on of broccoli, and fresh ground beef be stored on shelves in a cooler? - ans-
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broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
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which sink should be used to empty mop buckets and rinse cleaning tools and brushes? -
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ans-service
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a food handler should recalibrate a thermometer after - ans-it falls on the floor
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sinks must be used for the correct intended purpose to prevent - ans-cross contamination
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the most effective way to prevent pest problems is by - ans-
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maintaining a clean environment sq sq sq