ServSafe CA Food Handler Exam-Graded
A
a cook uses a cleaning towel to wipe up spills on the counter. when the cook is not
using the towel, where should it be stored? - correct Answer-in sanitizer solution
while working, food handlers should drink beverages from a - correct Answer-soda can
with a straw
Which item down NOT have a food contact surface? - correct Answer-mop bucket
what must a food handler do to a thermometer before using it - correct Answer-wash it,
rinse, sanitize it, and allow it to dry
when washing tableware in a 3 compartment sink, the water temperature should be at
least - correct Answer-110 F
how can food handlers reduce bacteria to safe levels when preparing vegetables for hot
holding - correct Answer-cook the vegetables to the correct internal temperature
Pathogens grow well between which temperatures - correct Answer-41 F and 135 F ( 5
C and 57 C)
Is it acceptable for a food handler to rinse hands in the sanitizing compartment of the 3
compartment sink ? - correct Answer-No, the food handler should use only the
handwashing sink
A cutting board is scratched and chipped. What should the food handler do? - correct
Answer-Set it aside and tell the manager
Which food is a TCS food? - correct Answer-cooked beans
Sanitizers work best when the - correct Answer-items are sanitized for the right amount
of time
Where may a food handler chew gum ? - correct Answer-outside
A food handler has finished grilling a chicken breast for a sandwich. What should the
food handler do before touching the chicken, lettuce, tomato, and bun ? - correct
Answer-Wash hands and put on new gloves
A
a cook uses a cleaning towel to wipe up spills on the counter. when the cook is not
using the towel, where should it be stored? - correct Answer-in sanitizer solution
while working, food handlers should drink beverages from a - correct Answer-soda can
with a straw
Which item down NOT have a food contact surface? - correct Answer-mop bucket
what must a food handler do to a thermometer before using it - correct Answer-wash it,
rinse, sanitize it, and allow it to dry
when washing tableware in a 3 compartment sink, the water temperature should be at
least - correct Answer-110 F
how can food handlers reduce bacteria to safe levels when preparing vegetables for hot
holding - correct Answer-cook the vegetables to the correct internal temperature
Pathogens grow well between which temperatures - correct Answer-41 F and 135 F ( 5
C and 57 C)
Is it acceptable for a food handler to rinse hands in the sanitizing compartment of the 3
compartment sink ? - correct Answer-No, the food handler should use only the
handwashing sink
A cutting board is scratched and chipped. What should the food handler do? - correct
Answer-Set it aside and tell the manager
Which food is a TCS food? - correct Answer-cooked beans
Sanitizers work best when the - correct Answer-items are sanitized for the right amount
of time
Where may a food handler chew gum ? - correct Answer-outside
A food handler has finished grilling a chicken breast for a sandwich. What should the
food handler do before touching the chicken, lettuce, tomato, and bun ? - correct
Answer-Wash hands and put on new gloves
