ServSafe 90 Exam/30 Questions
With Complete Solutions
which action could lead to cross contamination? - -touching more than one
TCS food before washing your hands
-the primary risk associated with transporting ice in containers originally
used to store chemicals is that they - -may still have residue after they have
been cleaned
-which procedure would help protect food from contamination by food
handlers and customers? - -installing sneeze guards above the salad bar
-the third compartment in a three compartment sink is for - -sanitizing
-why should training documentation reports be kept? - -they verify that
training has been completed
-a correctly designed and installed three compartment sink must have which
type of backflow prevention? - -air gap
-if found during a food safety inspection, which hazard is grounds for closing
a foodservice operation? - -significant lack of refrigeration
-a food handler must remove what item before working with food? - -
medical bracelet
-the only acceptable jewelry for a food handler is a - -plain metal ring
-mineral buildup has formed on the steam table. Which cleaning agent
would best remove it? - -delimer
-a food handler is slicing roast beef continuously on a slicer for 6 hours. After
4 hours, the roast beef is removed and set aside while the slicer parts are
washed, rinsed, and sanitized. The meat is then put back on the slicer to
continue slicing. What is the most serious risk of this procedure? - -time
temperature abuse of the roast beef
-which is the the best location for chemical detergents and sanitizers to be
stored? - -on shelves in the dishwashing area
-the hair, nose, throat, and infected cuts of an average healthy person - -
may carry Staphyloccocus
With Complete Solutions
which action could lead to cross contamination? - -touching more than one
TCS food before washing your hands
-the primary risk associated with transporting ice in containers originally
used to store chemicals is that they - -may still have residue after they have
been cleaned
-which procedure would help protect food from contamination by food
handlers and customers? - -installing sneeze guards above the salad bar
-the third compartment in a three compartment sink is for - -sanitizing
-why should training documentation reports be kept? - -they verify that
training has been completed
-a correctly designed and installed three compartment sink must have which
type of backflow prevention? - -air gap
-if found during a food safety inspection, which hazard is grounds for closing
a foodservice operation? - -significant lack of refrigeration
-a food handler must remove what item before working with food? - -
medical bracelet
-the only acceptable jewelry for a food handler is a - -plain metal ring
-mineral buildup has formed on the steam table. Which cleaning agent
would best remove it? - -delimer
-a food handler is slicing roast beef continuously on a slicer for 6 hours. After
4 hours, the roast beef is removed and set aside while the slicer parts are
washed, rinsed, and sanitized. The meat is then put back on the slicer to
continue slicing. What is the most serious risk of this procedure? - -time
temperature abuse of the roast beef
-which is the the best location for chemical detergents and sanitizers to be
stored? - -on shelves in the dishwashing area
-the hair, nose, throat, and infected cuts of an average healthy person - -
may carry Staphyloccocus
