SERVSAFE 90 WRITTEN EXAM QUESTIONS WITH ACTUAL ANSWERS.
1. which action could lead to cross contamination? touching more than
one
TCS food before
washing
your hands
2. the primary risk associated with transporting may still have residue
ice in containers originally used to store
chemicals is that they after they have been
cleaned
3. which procedure would help protect food from
conta- mination by food handlers and customers?
installing sneeze
guards above the
salad bar
4. the third compartment in a three compartment sink is sanitizing
for
5. why should training documentation reports be kept? they verify that training
has
been completed
6. a correctly designed and installed three compartment air gap
sink must have which type of backflow prevention?
7. if found during a food safety inspection, which hazard significant lack of
refriger-
is grounds for closing a foodservice operation? ation
8. a food handler must remove what item before working medical bracelet
with food?
9. the only acceptable jewelry for a food handler is a plain metal ring
1/
14
, SERVSAFE 90 WRITTEN EXAM QUESTIONS WITH ACTUAL ANSWERS.
10. mineral buildup has formed on the steam table. which delimer
cleaning agent would best remove it?
11. a food handler is slicing roast beef continuously time temperature
on a slicer for 6 hours. after 4 hours, the roast
beef is re- moved and set aside while the slicer abuse of the roast
parts are washed, beef
2/
14
1. which action could lead to cross contamination? touching more than
one
TCS food before
washing
your hands
2. the primary risk associated with transporting may still have residue
ice in containers originally used to store
chemicals is that they after they have been
cleaned
3. which procedure would help protect food from
conta- mination by food handlers and customers?
installing sneeze
guards above the
salad bar
4. the third compartment in a three compartment sink is sanitizing
for
5. why should training documentation reports be kept? they verify that training
has
been completed
6. a correctly designed and installed three compartment air gap
sink must have which type of backflow prevention?
7. if found during a food safety inspection, which hazard significant lack of
refriger-
is grounds for closing a foodservice operation? ation
8. a food handler must remove what item before working medical bracelet
with food?
9. the only acceptable jewelry for a food handler is a plain metal ring
1/
14
, SERVSAFE 90 WRITTEN EXAM QUESTIONS WITH ACTUAL ANSWERS.
10. mineral buildup has formed on the steam table. which delimer
cleaning agent would best remove it?
11. a food handler is slicing roast beef continuously time temperature
on a slicer for 6 hours. after 4 hours, the roast
beef is re- moved and set aside while the slicer abuse of the roast
parts are washed, beef
2/
14
