SevSafe 90 Questions with Correct
Answers
The purpose of a Safety Data Sheet (SDS) is to - Correct Answer✔️✔️-inform food handlers
about the hazards of the chemicals they use
Chemicals used in an operation must be labeled with their - Correct Answer✔️✔️-common name
An unacceptable material for cutting boards is - Correct Answer✔️✔️-soft wood, such as pine
Which item may be worn by a food handler? - Correct Answer✔️✔️-Plain metal ring
By washing their hands each time before entering the food-prep area, a Person In Charge - Correct
Answer✔️✔️-reinforces behavior through modeling
How can an operation assist customers with food allergies - Correct Answer✔️✔️-Designate a
manager to answer all allergy-related questions from customers
shellfish tags must be kept for - Correct Answer✔️✔️-90 days
What method of pest control can a person in charge of staff member perform? - Correct
Answer✔️✔️-routinely inspecting incoming shipments of food or supplies for insects
The appropriate concentration for an iodine sanitizer is - Correct Answer✔️✔️-12.5-25 ppm
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, Ready to eat hot food stored without temperature control must be discarded after how many hours?
- Correct Answer✔️✔️-4
what tools should be provided to the staff when receiving and inspecting foods? - Correct
Answer✔️✔️-purchase order and thermometers
Reusable containers provided by an operation for take home food must be - Correct Answer✔️✔️-
cleaned and sanitized by the customer being refilled
The temperature danger zone is - Correct Answer✔️✔️-41-135 degrees
Do food handlers cutting raw vegetables need to change their gloves before removing garbage from
the kitchen? - Correct Answer✔️✔️-no, because there is no risk of contamination when removing
garbage
mineral buildup has formed on the steam table. Which cleaning agent would best remove it? -
Correct Answer✔️✔️-Delimers
A food handler must report to the manager if he or she is diagnosed by a health practitioner with an
illness caused by - Correct Answer✔️✔️-Salmonella Typhi
What is the best way to handle recalled food items? - Correct Answer✔️✔️-remove them from
inventory and relocate them to a separate area
Sinks must be used for the correct intended purpose to prevent - Correct Answer✔️✔️-cross-
contamination
The buildup of condensation and grease on the walls indicates a problem with the - Correct
Answer✔️✔️-ventilation system
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
Answers
The purpose of a Safety Data Sheet (SDS) is to - Correct Answer✔️✔️-inform food handlers
about the hazards of the chemicals they use
Chemicals used in an operation must be labeled with their - Correct Answer✔️✔️-common name
An unacceptable material for cutting boards is - Correct Answer✔️✔️-soft wood, such as pine
Which item may be worn by a food handler? - Correct Answer✔️✔️-Plain metal ring
By washing their hands each time before entering the food-prep area, a Person In Charge - Correct
Answer✔️✔️-reinforces behavior through modeling
How can an operation assist customers with food allergies - Correct Answer✔️✔️-Designate a
manager to answer all allergy-related questions from customers
shellfish tags must be kept for - Correct Answer✔️✔️-90 days
What method of pest control can a person in charge of staff member perform? - Correct
Answer✔️✔️-routinely inspecting incoming shipments of food or supplies for insects
The appropriate concentration for an iodine sanitizer is - Correct Answer✔️✔️-12.5-25 ppm
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, Ready to eat hot food stored without temperature control must be discarded after how many hours?
- Correct Answer✔️✔️-4
what tools should be provided to the staff when receiving and inspecting foods? - Correct
Answer✔️✔️-purchase order and thermometers
Reusable containers provided by an operation for take home food must be - Correct Answer✔️✔️-
cleaned and sanitized by the customer being refilled
The temperature danger zone is - Correct Answer✔️✔️-41-135 degrees
Do food handlers cutting raw vegetables need to change their gloves before removing garbage from
the kitchen? - Correct Answer✔️✔️-no, because there is no risk of contamination when removing
garbage
mineral buildup has formed on the steam table. Which cleaning agent would best remove it? -
Correct Answer✔️✔️-Delimers
A food handler must report to the manager if he or she is diagnosed by a health practitioner with an
illness caused by - Correct Answer✔️✔️-Salmonella Typhi
What is the best way to handle recalled food items? - Correct Answer✔️✔️-remove them from
inventory and relocate them to a separate area
Sinks must be used for the correct intended purpose to prevent - Correct Answer✔️✔️-cross-
contamination
The buildup of condensation and grease on the walls indicates a problem with the - Correct
Answer✔️✔️-ventilation system
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
