Servsafe Food Handler Examination Questions With 100% Verified Solutions

Servsafe Food Handler Examination Questions With 100% Verified Solutions 1. A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of a. practicing good personal hygiene b. cleaning and sanitizing surfaces the right way c. eliminating physical hazards d. controlling time and temperature - ANSWER c. eliminating physical hazards 2. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C). What should the food handler do next? a. put all the food in the freezer b. turn the thermostat down c. move the food to another cooler d. tell the manager - ANSWER d. tell the manager 3. During hand washing, food handlers should scrub their hands and arms thoroughly clean their a. elbows b. upper arms c. fingernails d. shoulders - ANSWER c. fingernails 4. Which food needs time and temperature control for safety? a. dried pasta b. baked potato c. sliced bread d. uncooked rice - ANSWER b. baked potato 5. A food handler who was called away while prepping a bowl of fruit out the bowl of fruit in the cooler. This is an example of a. practicing good personal hygiene b. controlling time and temperature c. preventing cross-contamination d. cleaning and sanitizing the right way - ANSWER b. controlling time and temperature 6. Which food item is ideal for bacterial growth? a. tortilla chips b. canned chili peppers c. jar of salsa d. sour cream - ANSWER d. sour cream 7. Which is a physical hazard? a. bacteria b. fungi c. parasite d. bone - ANSWER d. bone 8. A food handler cleans up a spill. What should the food handler do next? a. wash hands correctly b. dip hands in sanitizing solution c. rinse hands in warm water d. wipe hands on an apron - ANSWER a. wash hands correctly . A food handler may wear nail polish while working with food if a. gloves are applied b. artificial fingernails are worn c. the nails are cut short d. the polish is a light color - ANSWER a. gloves are applied 20. Pests are a food safety hazard because they a. eat the operations good b. offend customers c. carry pathogens d. destroy the building - ANSWER c. carry pathogens 21. Food contamination caused by pathogens on a food handlers body can be controlled by a. good personal hygiene b. time-temperature control c. reduce cross-contamination d. proper cleaning and sanitizing - ANSWER a. good personal hygiene 22. Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the a. transfer of pathogens from one surface to another b. poultry from being held at room temperature c. raw poultry from contaminating their hands d. contamination of the food with cleaning chemicals - ANSWER a. transfer of pathogens from one surface to another 23. Which hot food is in the temperature danger zone? a. fish held at 126 degrees F (52 degrees C) b. beans held at 141 degrees F (61 degrees C) c. soup held at 154 degrees (68 degrees C) d. steak held at 160 degrees F (71 degrees C) - ANSWER a. fish held at 126 degrees F (52 degrees C) 24. Which empty, cleaned , and sanitized container may NOT be used for storing food? a. 1-gallon plastic container of sour cream b. 1-gallon plastic thermos c. 5-gallon bucket of barbecue sauce d. 5-gallon bucket of powdered sanitizer - ANSWER d. 5-gallon bucket of powdered sanitizer 25. Should food handlers use bare hands when serving muffins? a. no, because food handlers' hands will get dirty b. no, because pathogens from food handlers' hands could contaminate the muffins c. yes, because it's easier to serve the muffin so it won't crumble d. yes, because finding tongs or gloves can be difficult - ANSWER b. no, because pathogens from food handlers' hands could contaminate the muffins 26. At which temperature can cooked chicken breasts be hot-held ? a. 110F (43C) b. 127F (53C) c. 130F (54C) d. 137F (58C) - ANSWER d. 137F (58C) 27. Stocked hand washing stations must have which item? a. nail brush b. soap c. toilet paper d. hand lotion - ANSWER b. soap 28. Before handling food what should food handlers do when they have wounds on their hands? a. put a bandage on b. make sure the wound is clean c. bandage the wound and put on a glove d. put antiseptic cream on the wound - ANSWER c. bandage the wound 29. In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts it into a customers cup of hot soup to cool it. Why is this NOT allowed? a. the dressings may have spilled on the ice and may cause and allergic reaction b. the dressings will not be held at the correct temperature if a few ice cubes are removed c. the ice could be contaminated and make the customer sick