Serv safe 90 questions practice.
A food handler should wash their hands - -between shaking hands and
refilling food on a salad bar
-Metal shavings in a can of peaches is considered what type of
contamination? * - -Physical
-Most often, food becomes unsafe due to - -the people that handle the food
-Cross-contamination can occur - -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? - -Throw it out
-Water hardness can affect cleaning by - -decreasing the effectiveness of
detergents
-How many days do shellstock records need to be maintained after the last
item has been sold? * - -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? - -165 F
-What is the minimum number of people to complain of foodborne illness in
order to be considered an outbreak? - -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? - -8am and 11:30am
-A food handler diagnosed with jaundice may return to work once seven
days have passed and they have - -a written release from a medical
practitioner and regulatory authority approval
- - -8am and 11am
- - -11am and 3pm
-To assist a customer with a food allergy, a server should be able to - -
discuss menu food items
, - - -deliver all plates to the table at the same time
- - -provide a sample of the dish
-A cook is preparing a dinner for a local retirement residence. Which item
should be removed from the menu? - -Sushi
- - -Raw vegetable platter
- - -Chicken salad sandwiches
- - -Deviled eggs
-A service sink is used for - -cleaning mops and throwing out waste water
- - -washing, rinsing and sanitizing utensils
- - -first-aid functions such as eye washing
- - -food prep activities
-Ready-to-eat TCS food prepared on-site and stored at the correct
temperature can be held for up to how many days? - -7
- - -3
- - -8
- - -2
-After switching from cutting cantaloupe to romaine lettuce, the cutting
board - -must be cleaned and sanitized
- - -can be wiped with disposable towels and reused
- - -must be rinsed with hot water and dried
-When a critical control point is NOT met, a food handler must first - -take
corrective action
- - -notify the regulatory authority
- - -verify the procedure
- - -revise the training plan
A food handler should wash their hands - -between shaking hands and
refilling food on a salad bar
-Metal shavings in a can of peaches is considered what type of
contamination? * - -Physical
-Most often, food becomes unsafe due to - -the people that handle the food
-Cross-contamination can occur - -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? - -Throw it out
-Water hardness can affect cleaning by - -decreasing the effectiveness of
detergents
-How many days do shellstock records need to be maintained after the last
item has been sold? * - -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? - -165 F
-What is the minimum number of people to complain of foodborne illness in
order to be considered an outbreak? - -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? - -8am and 11:30am
-A food handler diagnosed with jaundice may return to work once seven
days have passed and they have - -a written release from a medical
practitioner and regulatory authority approval
- - -8am and 11am
- - -11am and 3pm
-To assist a customer with a food allergy, a server should be able to - -
discuss menu food items
, - - -deliver all plates to the table at the same time
- - -provide a sample of the dish
-A cook is preparing a dinner for a local retirement residence. Which item
should be removed from the menu? - -Sushi
- - -Raw vegetable platter
- - -Chicken salad sandwiches
- - -Deviled eggs
-A service sink is used for - -cleaning mops and throwing out waste water
- - -washing, rinsing and sanitizing utensils
- - -first-aid functions such as eye washing
- - -food prep activities
-Ready-to-eat TCS food prepared on-site and stored at the correct
temperature can be held for up to how many days? - -7
- - -3
- - -8
- - -2
-After switching from cutting cantaloupe to romaine lettuce, the cutting
board - -must be cleaned and sanitized
- - -can be wiped with disposable towels and reused
- - -must be rinsed with hot water and dried
-When a critical control point is NOT met, a food handler must first - -take
corrective action
- - -notify the regulatory authority
- - -verify the procedure
- - -revise the training plan
