Servsafe Exam 90 Questions With 100%
Correct And Verified Answers
which action could lead to cross contamination? - Correct Answer-
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 - Correct Answer-may still have
residue after they have been cleaned
which procedure would help protect food from contamination by food
handlers and customers? - Correct Answer-installing sneeze guards above
the salad bar
the third compartment in a three compartment sink is for - Correct Answer-
sanitizing
why should training documentation reports be kept? - Correct Answer-
they verify that training has been completed
a correctly designed and installed three compartment sink must have
which type of backflow prevention? - Correct Answer-air gap
if found during a food safety inspection, which hazard is grounds for
closing a foodservice operation? - Correct Answer-significant lack of
refrigeration
a food handler must remove what item before working with food? - Correct
Answer-medical bracelet
the only acceptable jewelry for a food handler is a - Correct Answer-plain
metal ring
mineral buildup has formed on the steam table. which cleaning agent
would best remove it? - Correct Answer-delimer
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, 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? -
Correct Answer-time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be
stored? - Correct Answer-on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person -
Correct Answer-may carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne
illness? - Correct Answer-local regulatory authority
waste water backs up into the kitchen. who should be contacted after the
regulatory authority suspends the permit to operate? - Correct Answer-
licensed plumber
what is the first thing a person in charge should do when someone arrives
at the foodservice operation and says that they are there to conduct an
inspection of the operation? - Correct Answer-ask for identifiction
what is the reaction of the immune system to a specific food called? -
Correct Answer-food intolerance
tabletop equipment on legs requires a clearance of at least - Correct
Answer-4 inches
shucked oysters must be - Correct Answer-purchased from an
approved supplier
which food should be stored below all others in a
cooler? - Correct Answer-raw poultry
a food handler has opened a container of
commercially prepared potato salad. after how
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Correct And Verified Answers
which action could lead to cross contamination? - Correct Answer-
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 - Correct Answer-may still have
residue after they have been cleaned
which procedure would help protect food from contamination by food
handlers and customers? - Correct Answer-installing sneeze guards above
the salad bar
the third compartment in a three compartment sink is for - Correct Answer-
sanitizing
why should training documentation reports be kept? - Correct Answer-
they verify that training has been completed
a correctly designed and installed three compartment sink must have
which type of backflow prevention? - Correct Answer-air gap
if found during a food safety inspection, which hazard is grounds for
closing a foodservice operation? - Correct Answer-significant lack of
refrigeration
a food handler must remove what item before working with food? - Correct
Answer-medical bracelet
the only acceptable jewelry for a food handler is a - Correct Answer-plain
metal ring
mineral buildup has formed on the steam table. which cleaning agent
would best remove it? - Correct Answer-delimer
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
, 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? -
Correct Answer-time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be
stored? - Correct Answer-on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person -
Correct Answer-may carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne
illness? - Correct Answer-local regulatory authority
waste water backs up into the kitchen. who should be contacted after the
regulatory authority suspends the permit to operate? - Correct Answer-
licensed plumber
what is the first thing a person in charge should do when someone arrives
at the foodservice operation and says that they are there to conduct an
inspection of the operation? - Correct Answer-ask for identifiction
what is the reaction of the immune system to a specific food called? -
Correct Answer-food intolerance
tabletop equipment on legs requires a clearance of at least - Correct
Answer-4 inches
shucked oysters must be - Correct Answer-purchased from an
approved supplier
which food should be stored below all others in a
cooler? - Correct Answer-raw poultry
a food handler has opened a container of
commercially prepared potato salad. after how
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
