servsafe 90 Questions and complete answers

which action could lead to cross contamination? -ANSWER- touching more than one TCS food before washing your hands the primary risk associated with transporting ice in containers originally used to store chemicals is that they -ANSWER- may still have residue after they have been cleaned which procedure would help protect food from contamination by food handlers and customers? -ANSWER- installing sneeze guards above the salad bar the third compartment in a three compartment sink is for -ANSWER- sanitizing why should training documentation reports be kept? -ANSWER- they verify that training has been completed a correctly designed and installed three compartment sink must have which type of backflow prevention? -ANSWER- air gap if found during a food safety inspection, which hazard is grounds for closing a foodservice operation? -ANSWER- significant lack of refrigeration a food handler must remove what item before working with food? -ANSWER- medical bracelet the only acceptable jewelry for a food handler is a -ANSWER- plain metal ring mineral buildup has formed on the steam table. which cleaning agent would best remove it? -ANSWER- delimer a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to continue slicing. what is the most serious risk of this procedure? -ANSWER- time temperature abuse of the roast beef which is the best location for chemical detergents and sanitizers to be stored? -ANSWER- on shelves in the dishwashing area the hair, nose, throat, and infected cuts of an average healthy person -ANSWER- may carry Staphyloccocus who should the manager contact when reporting a suspected foodborne illness? -ANSWER- local regulatory authority waste water backs up into the kitchen. who should be contacted after the regulatory authority suspends the permit to operate? -ANSWER- licensed plumber