2019 SERVSAFE STUDY GUIDE EXAM
WITH ANSWERS.
What is the appropriate concentration for iodine sanitizer? - Answers-12.5-25 parts per
million
When should ready to eat hot food without controlled temperatures be discarded -
Answers-After 4 hours
What is an example of cross connection - Answers-A hose being connected to a faucet
to fill a bucket, then left submerged in the bucket while it fills
What temperature should food that has been cooked to the correct temperature and is
being kept hot for service be held? - Answers-135 degrees
What item can be worn by a food handler - Answers-A metal plain band ring
What is an example of establishing critical limits in a HACCP plan - Answers-Cooking
poultry to a minimum internal temp of 165 degrees for 15 seconds
In what order should fresh ground beef, fresh chicken breast, broccoli, and fresh salmon
be stored - Answers-Broccoli, salmon, ground beef, chicken breast (ready to eat, swim,
walk, fly)
Which of these should be rejected? - Answers-Unpasteurized grade A milk
What should chemicals used in a operation be labeled with? - Answers-Their common
name
What is the main goal of the active managerial control? - Answers-To reduce the risk of
foodborne illness
What should you avoid with a shellfish allergy - Answers-Shrimp
What can be a method of pest control - Answers-A person/staff member being put in
charge of routine inspections of incoming shipments of food or supplies
After washing and rinsing items in a three compartment sink you should - Answers-
Immerse all items in a chemical sanitizer solution
What is in example of a physical contaminant - Answers-Glass from a broken lightbulb
How long should the legs of floor mounted equipment be - Answers-6 inches tall
, A foodhandler who has diarrhea may return to work if - Answers-They've been symptom
free for at least 24 hours
what biological contaminants can result in food poisoning? - Answers-bacteria, viruses,
and toxins
what should the max temp be to transport cold TCS food - Answers-41 degrees
what is the purpose of a safety data sheet - Answers-to inform food handlers about the
hazards of the chemicals they use.
what is the minimum time requirement for scrubbing hands with soap - Answers-10-15
seconds
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 arts are washed, rinsed and
sanitized. the meat is then put back on the slicer to continue slicing. what is the most
serious risk of the procedure? - Answers-time and temperature abuse of the roast beef
what is most likely to be found in incorrectly frozen fish - Answers-parasites
what must a handwashing station include besides hot and cold running water and soap
- Answers-signage to remind employees to wash hands before returning to work
what is the purpose of the 3rd compartment of a 3 bay sink - Answers-sanitizing
what should be done to reusable containers provided by an operation before being
refilled - Answers-must be cleaned and sanitized by the operation
if a food handler fills two containers with sliced tomatoes for sandwiches later in the
week what should the containers be labeled with? - Answers-the date of expiration
do food handlers cutting raw vegetables need to change their gloves before removing
garbage from the kitchen - Answers-No, because there is no risk of cross-contamination
when removing garbage.
what can be use to prevent pests from entering the operation - Answers-a correctly
designed and installed air curtain
would chocolate sauce be safe to serve ta a susceptible population - Answers-yes
what is one way to prevent backflow - Answers-using an appropriately placed air gap
what can best ensure pathogens are reduce to a safe level - Answers-cooking food to
its minimum internal temp
WITH ANSWERS.
What is the appropriate concentration for iodine sanitizer? - Answers-12.5-25 parts per
million
When should ready to eat hot food without controlled temperatures be discarded -
Answers-After 4 hours
What is an example of cross connection - Answers-A hose being connected to a faucet
to fill a bucket, then left submerged in the bucket while it fills
What temperature should food that has been cooked to the correct temperature and is
being kept hot for service be held? - Answers-135 degrees
What item can be worn by a food handler - Answers-A metal plain band ring
What is an example of establishing critical limits in a HACCP plan - Answers-Cooking
poultry to a minimum internal temp of 165 degrees for 15 seconds
In what order should fresh ground beef, fresh chicken breast, broccoli, and fresh salmon
be stored - Answers-Broccoli, salmon, ground beef, chicken breast (ready to eat, swim,
walk, fly)
Which of these should be rejected? - Answers-Unpasteurized grade A milk
What should chemicals used in a operation be labeled with? - Answers-Their common
name
What is the main goal of the active managerial control? - Answers-To reduce the risk of
foodborne illness
What should you avoid with a shellfish allergy - Answers-Shrimp
What can be a method of pest control - Answers-A person/staff member being put in
charge of routine inspections of incoming shipments of food or supplies
After washing and rinsing items in a three compartment sink you should - Answers-
Immerse all items in a chemical sanitizer solution
What is in example of a physical contaminant - Answers-Glass from a broken lightbulb
How long should the legs of floor mounted equipment be - Answers-6 inches tall
, A foodhandler who has diarrhea may return to work if - Answers-They've been symptom
free for at least 24 hours
what biological contaminants can result in food poisoning? - Answers-bacteria, viruses,
and toxins
what should the max temp be to transport cold TCS food - Answers-41 degrees
what is the purpose of a safety data sheet - Answers-to inform food handlers about the
hazards of the chemicals they use.
what is the minimum time requirement for scrubbing hands with soap - Answers-10-15
seconds
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 arts are washed, rinsed and
sanitized. the meat is then put back on the slicer to continue slicing. what is the most
serious risk of the procedure? - Answers-time and temperature abuse of the roast beef
what is most likely to be found in incorrectly frozen fish - Answers-parasites
what must a handwashing station include besides hot and cold running water and soap
- Answers-signage to remind employees to wash hands before returning to work
what is the purpose of the 3rd compartment of a 3 bay sink - Answers-sanitizing
what should be done to reusable containers provided by an operation before being
refilled - Answers-must be cleaned and sanitized by the operation
if a food handler fills two containers with sliced tomatoes for sandwiches later in the
week what should the containers be labeled with? - Answers-the date of expiration
do food handlers cutting raw vegetables need to change their gloves before removing
garbage from the kitchen - Answers-No, because there is no risk of cross-contamination
when removing garbage.
what can be use to prevent pests from entering the operation - Answers-a correctly
designed and installed air curtain
would chocolate sauce be safe to serve ta a susceptible population - Answers-yes
what is one way to prevent backflow - Answers-using an appropriately placed air gap
what can best ensure pathogens are reduce to a safe level - Answers-cooking food to
its minimum internal temp
