sersafe food handler Exam Questions With 100% Verified Solutions

sersafe food handler Exam Questions With 100% Verified Solutions Cans of soda are stored on ice behind the bar. A manager sees a food handler scooping some of this ice to fill a customer's drink. What should the manager tell the food handler? - Ice used to keep beverages cold cannot be used for anything else Food handlers who scrub their hands and arms with soap for how many seconds have washed their hands correctly? - 13 What is an example of a physical contaminant? - dirt Removing an apron before using the restroom is an example of - Preventing cross- contamination How should a food handler test the temperature of food? - Use a clean and sanitized thermometer The top of the plate where food is placed is called? - Food-contact surface A food handler washes his or her hands after using the restroom. This is an example of - Practicing good personal hygiene What should be done with dishware before washing it in a dishwasher? - Scrape or rinse it Which food is considered a TCS food? - Sliced melons 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? - In sanitizer solution Wearing dirty clothing can be a food safety risk because dirty clothing can - Carry pathogens that could make people sick Food handlers must wash their hands before which activity - Putting on gloves How can an operation prevent cross-contamination in self-service areas? - Place food under sneeze guards A food handler does NOT need to worry about time and temperature control when handling which food? - warmed tortillas Which is NOT required in a stocked handwashing station? - Hand lotion Eating soup that has been time-temperature abused can result in - Foodborne illnesses What occurs when food is left too long at temperatures that support pathogen growth? - Time-temperature abuse A food handler may eat in an area used for - Employee breaks When checking a food's temperature, a food handler should monitor the thermometer until the reading - Stays steady A food handler's apron must be removed when - Taking out the garbage Cross-contamination occurs when - Pathogens are transferred from one surface or food to another Food handlers may wear nail polish if the polish is - Allowed by the local regulatory authority and gloves are worn Single-use gloves must be - Changed before beginning a different task A food handler is NOT required to wear a hair covering while - Taking a break Food handlers must tell their managers when they have which symptom? - Diarrhea Food that is stored uncovered can be a food safety hazard because - Cross- contamination can occur A server is not sure if a dish contains a food allergen. What should the server tell the customer? - "Hold on for a moment while I find out the dish's ingredients." Which is the correct order of the steps for cleaning and sanitizing? - Wash, rinse, sanitize, air-dry 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? - Wash hands and put on new gloves The three types of hazards that make food unsafe are - Chemical, physical, and biological To reduce pathogens to a safe level in TCS food, you should - Cook it to the correct internal temperature It is acceptable to hold cold peel-and-eat shrimp in storage at a temperature of - 41 or lower Which is a common food allergen - Roasted peanuts Stray bottles used to store and dispense degreaser taken from bulk containers must be labeled with the - Common name of the substance Which item is NOT appropriate for drying hands? - Clean apron Which food was received in the temperature danger zone? - Potato salad at 43 degree F What causes a sanitizer to NOT work well? - Items are removed right away Before placing it in the steam table, chili must be reheated to what minimum internal temperature for 15 seconds? - 165 degrees F A food handler uses two different cutting boards to chop raw beef and slice melons. This is an example of - Preventing cross-contamination What does sanitizing do? - reduce the number of pathogens on a surface to safe levels A bar glass breaks when a food handler is using it to scoop ice. A piece of glass is later found in a customer's beverage. What type of contamination is this? - Physical Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours? - 24 hours When washing tableware in a three-compartment sink, the water temperature should be at least - 110 degrees F Which item must be applied over a bandage on a food handler's finger? - gauze Food should be stored at least which distance from the floor? - 6in