Serv safe 90 questions practice and answers_all correct.

Serv safe 90 questions practice and answers_all correct. 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 All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours 24 ... 12 ... 36 ... 48 Which action helps slow pathogen growth? holding food at 41 degrees or lower ... storing dry goods at least 6 in above the ground ... holding foodat 75 degrees or lower Viruses such as norovirus and hepatitis A are directly related to contamination from feces ... spores ... bacteria ... parasites How should food and supplies be stored in a dry-storage area Away from the walls and 6 inches off the floor ... Away from the walls and 4 inches off the floor ... Next to the walls and 4 inches off the floor ... Next to the walls and 6 inches off the floor An operation must obtain a variance from the regulatory authority before * curing food ... shipping food between states. ... packaging food for take-out customers ... smoking for flavor A food handler would use an infrared thermometer to measure the temperature of which piece of equipment? Flat grill ... Oven ... Broiler ... Deep fryer Which of the following is a physical contaminant dirt ... bacteria ... mushrooms ... pesticides A server uses a pewter pitcher to serve margaritas and several guests become ill. The most likely cause of the illness is acidity of the beverage caused the pewter to leach, resulting in chemical contamination ... fruit and copper caused a biological reaction, resulting in pathogenic illness ... the server failed to provide food as an alternative to reduce the effects of the alcoho ... the mixture of fruit and alcohol caused the guests to become intoxicated and have severe headaches After cooking TCS food in the microwave to a minimum internal temperature of 165 F for 15 seconds, which step should be taken next? Allow food to stand covered for 2 minutes after cooking to obtain an even temperature ... Serve food immediately after removal from the microwave to maintain its temperature ... Place food in a serving container immediately after removal from the microwave to maintain its temperature ... Remove food from the microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature A TCS type of food that is cooked, cooled and then reheated for hot holding must be reheated so that all parts of the food reach a temperature of 165 F for how many seconds? 15 ... 10 ... 30 ... 12 Equipment approved for use in the prep area should have a seal of approval from which of the following? NSF ... Usda ... CDC ... FDA Shucked shellfish can be removed from their original container for display when the shellstock tag is retained for how many days? 90 ... 95