Servsafe 162 Exam questions practice and answers_all correct

A food handler should wash their hands -ANS- between shaking hands and refilling food on a salad bar Metal shavings in a can of peaches is considered what type of contamination? * -ANSPhysical Most often, food becomes unsafe due to -ANS- the people that handle the food Cross-contamination can occur -ANS- when a food handler carries raw vegetable and raw ground chicken on the same tra During a shift a food handler complains about a sore throat and fever. What should the manager do with the food that the employee prepared earlier in the day? -ANS- Throw it out Water hardness can affect cleaning by -ANS- decreasing the effectiveness of detergents How many days do shellstock records need to be maintained after the last item has been sold? * -ANS- 90 Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130 F. The soup is pulled and reheated. What temperature must the soup be reheated? - ANS- 165 F What is the minimum number of people to complain of foodborne illness in order to be considered an outbreak? -ANS- 2 A cook begins his shift on the salad station at 8am. At 11am he takes a break and returns at 11:30am. At 3pm he leaves for the day. When should he have washed hands and applied gloves? -ANS- 8am and 11:30am A food handler diagnosed with jaundice may return to work once seven days have passed and they have -ANS- a written release from a medical practitioner and regulatory authority approval -ANS- 8am and 11am -ANS- 11am and 3pm To assist a customer with a food allergy, a server should be able to -ANS- discuss menu food items