Servsafe 90 Questions

SERVSAFE 90 QUESTIONS



whichuiactionuicoulduileaduitouicrossuicontamination?ui-uians--
touchinguimoreuithanuioneuiTCSuifooduibeforeuiwashinguiyouruihands

theuiprimaryuiriskuiassociateduiwithuitransportinguiiceuiinuicontainersuioriginallyuiuseduitoui
storeuichemicalsuiisuithatuitheyui-uians--
mayuistilluihaveuiresidueuiafteruitheyuihaveuibeenuicleaned

whichuiprocedureuiwoulduihelpuiprotectuifooduifromuicontaminationuibyuifooduihandlersuia
nduicustomers?ui-uians--installinguisneezeuiguardsuiaboveuitheuisaladuibar

theuithirduicompartmentuiinuiauithreeuicompartmentuisinkuiisuiforui-uians--sanitizing

whyuishoulduitraininguidocumentationuireportsuibeuikept?ui-uians--
theyuiverifyuithatuitraininguihasuibeenuicompleted

auicorrectlyuidesigneduianduiinstalleduithreeuicompartmentuisinkuimustuihaveuiwhichuitype
uiofuibackflowuiprevention?ui-uians--airuigap


ifuifounduiduringuiauifooduisafetyuiinspection,uiwhichuihazarduiisuigroundsuiforuiclosinguiauif
oodserviceuioperation?ui-uians--significantuilackuiofuirefrigeration

auifooduihandleruimustuiremoveuiwhatuiitemuibeforeuiworkinguiwithuifood?ui-uians--
medicaluibracelet

theuionlyuiacceptableuijewelryuiforuiauifooduihandleruiisuiaui-uians--plainuimetaluiring

mineraluibuildupuihasuiformeduionuitheuisteamuitable.uiwhichuicleaninguiagentuiwoulduibes
tuiremoveuiit?ui-uians--delimer

auifooduihandleruiisuislicinguiroastuibeefuicontinuouslyuionuiauisliceruiforui6uihours.uiafterui4
uihours,uitheuiroastuibeefuiisuiremoveduianduisetuiasideuiwhileuitheuisliceruipartsuiareuiwas
hed,uirinsed,uianduisanitized.uitheuimeatuiisuithenuiputuibackuionuitheuisliceruitouicontinueui
slicing.uiwhatuiisuitheuimostuiseriousuiriskuiofuithisuiprocedure?ui-uians--
timeuitemperatureuiabuseuiofuitheuiroastuibeef

, whichuiisuitheuibestuilocationuiforuichemicaluidetergentsuianduisanitizersuitouibeuistored?ui-
uians--onuishelvesuiinuitheuidishwashinguiarea


theuihair,uinose,uithroat,uianduiinfecteduicutsuiofuianuiaverageuihealthyuipersonui-uians--
mayuicarryuiStaphyloccocus

whouishoulduitheuimanageruicontactuiwhenuireportinguiauisuspecteduifoodborneuiillness?
ui-uians--localuiregulatoryuiauthority


wasteuiwateruibacksuiupuiintouitheuikitchen.uiwhouishoulduibeuicontacteduiafteruitheuiregul
atoryuiauthorityuisuspendsuitheuipermituitouioperate?ui-uians--licenseduiplumber

whatuiisuitheuifirstuithinguiauipersonuiinuichargeuishoulduidouiwhenuisomeoneuiarrivesuiatuit
heuifoodserviceuioperationuianduisaysuithatuitheyuiareuithereuitouiconductuianuiinspectionui
ofuitheuioperation?ui-uians--askuiforuiidentifiction

whatuiisuitheuireactionuiofuitheuiimmuneuisystemuitouiauispecificuifooduicalled?ui-uians--
fooduiintolerance

tabletopuiequipmentuionuilegsuirequiresuiauiclearanceuiofuiatuileastui-uians--4uiinches

shuckeduioystersuimustuibeui-uians--purchaseduifromuianuiapproveduisupplier

whichuifooduishoulduibeuistoreduibelowuialluiothersuiinuiauicooler?ui-uians--rawuipoultry

auifooduihandleruihasuiopeneduiauicontaineruiofuicommerciallyuiprepareduipotatouisalad.ui
afteruihowuimanyuidaysuimustuitheuipotatouisaladuibeuidiscardeduiifuiituihasuibeenuiproperl
yuistored?ui-uians--7

whatuiisuitheuicorrectuiwayuitouicleanuiauicuttinguiboard?ui-uians--
wash,uirinse,uianduisanitize

anuiillnessuicauseduibyuiwhatuipathogenuimustuibeuireporteduitouitheuiregulatoryuiauthority
?ui-uians--norovirus

whichuitemperatureuiisuiacceptableuiforuicolduistoringuipotatouisalad?ui-uians--46uiF

crossuicontactuiisuiauiconcernuiwithui-uians--allergensuiinuifood

whenuipreppinguifooduiforuicustomersuiwithuiauifooduiallergy,uifooduihandlersuimustui-
uians--wash,uirinse,uianduisanitizeuicookwareuianduiutensilsuifirst


handuiantisepticsuimayuionlyuibeuiuseduiifuitheyuiareui-uians--approveduibyuitheuiFDA

inuiorderuifromuitopuitouibottom,uihowuishoulduiauipanuiofuifreshuichickenuibreasts,uifreshui
salmon,uiauicartonuiofuibroccoli,uianduifreshuigrounduibeefuibeuistoreduionuishelvesuiinuiaui