ServSafe Food Handler Test

ServSafe Food Handler Test 2023 Hot food required for service the next day should: Ans- be cooled rapidly then refrigerated Hot food should be held at ___ during service Ans- a minimum of 135°F How often should a food handler change their gloves? Ans- once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments Ans- B. unopened prepackaged food Before putting a large pork roast in the refrigerator, you should first: Ans- cut it into smaller pieces A sanitizer: Ans- kills bacteria Which meat is the safest to eat when cooked "rare"? Ans- Lamb What task requires food handlers to wash their hands before AND after doing it? A. handling raw meat, poultry, or seafood B. using chemicals that might affect food safety C. taking out garbage D. touching clothing or aprons Ans- A. handling raw meat, poultry, or seafood When storing food in the fridge or freezer, you should: A. rotate stock - first in, first out rule B. record the temperature of the fridge and/or freezer daily C. cover, label & date foods D. all of these Ans- D. all of these Why shouldn't you mix cooked and raw foods? Ans- it results in a "cross-contamination" What are the basic steps for cleaning effectively? Ans- Scraping, clean with detergent, sanitizing and air drying What does bacteria need to multiply? Ans- food, water, and warm temperatures Which is a TCS food? A. saltines B. bananas C. coffee D. baked potato Ans- D. baked potato Who is responsible for safe food handling in the food premises? Ans- owner, head chef, and anyone handling food A detergent: Ans- helps remove visible soil Which food probably contains the most bacteria? A. hamburger cooked rare B. frozen raw chicken C. opened jar of mayonnaise D. a stale slice of bread Ans- B. frozen raw chicken How can you tell if food has enough bacteria to cause food poisoning? Ans- You can't tell. It smells, tastes and looks normal. What food safety practice can prevent cross-contact? Ans- washing, rinsing, and sanitizing utensils before each use Foods not likely to support bacterial growth are: A. milk and cream B. dried pasta, noodles or bread C. fish and seafood D. fresh meat and poultry Ans- B. dried pasta, noodles, or bread Which of the following is true about bacteria? A. all bacteria can cause illness B. it needs air to survive C. freezing temperatures kills bacteria D. it multiplies fast in warm temperatures Ans- D. it multiplies fast in warm temperatures What are the basic steps of washing hands? Ans- Apply soap, wash well, rinse and dry with disposable paper towel Hot TCS food can be held without temperature control for a maximum of ___ hours Ans- 4 If a food handler has been vomiting or has diarrhea, when should they return to work? Ans- When a doctor advises that they can What is the first action someone should take when entering the restaurant for a work shift? Ans- wash hands The maximum length of time that prepared foods may be held in the temperature danger zone is: Ans- 4 hours Where should staff members eat, drink, smoke, or chew gum? Ans- in designated areas When preparing food, any cuts and wounds should be: Ans- covered with a bandaid and a disposable glove The best away to thaw food is: Ans- on the bottom shelf of the refrigerator If a food-contact surface is in constant use, how often should it be cleaned and sanitized? Ans- Every 4 hours When should a food handler be excluded from working with food or food contact surfaces? Ans- if they are experiencing, vomiting, diarrhea or a fever Which action requires a food handler to change gloves? A. the food handler has been working with raw ground beef for an hour B. the food handler is working with raw seafood at temperatures above 41°F C. the food handler is prepping raw chicken on a yellow cutting board D. all of these Ans- D. all of these When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least: Ans- 165°F Hand sanitizers are an acceptable form of hand sanitation because Ans- It is not an acceptable form of hand sanitation Why should you dry your hands after washing? Ans- wet hands spread germs more easily Food Safety is of particular importance for which of the following groups? A. adults over the age of 64 B. children under the age of 6 C. people with an immunodeficiency