SERVSAFE EXAM 90 QUESTIONS WITH COMPLETE
CORRECT ANSWERS
1. which action could lead to cross contamination? - ANSWER -touching more than one TCS food
before washing your hands
2. 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
3. which procedure would help protect food from contamination by food handlers and customers?
- ANSWER -installing sneeze guards above the salad bar
4. the third compartment in a three compartment sink is for - ANSWER -sanitizing
5. why should training documentation reports be kept? - ANSWER -they verify that training has
been completed
6. a correctly designed and installed three compartment sink must have which type of backflow
prevention? - ANSWER -air gap
7. if found during a food safety inspection, which hazard is grounds for closing a foodservice
operation? - ANSWER -significant lack of refrigeration
8. a food handler must remove what item before working with food? - ANSWER -medical bracelet
9. the only acceptable jewelry for a food handler is a - ANSWER -plain metal ring
10. mineral buildup has formed on the steam table. which cleaning agent would best remove it? -
ANSWER -delimer
, 11. 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
12. which is the best location for chemical detergents and sanitizers to be stored? - ANSWER -on
shelves in the dishwashing area
13. the hair, nose, throat, and infected cuts of an average healthy person - ANSWER -may carry
Staphyloccocus
14. who should the manager contact when reporting a suspected foodborne illness? - ANSWER -
local regulatory authority
15. waste water backs up into the kitchen. who should be contacted after the regulatory authority
suspends the permit to operate? - ANSWER -licensed plumber
16. what is the first thing a person in charge should do when someone arrives at the foodservice
operation and says that they are there to conduct an inspection of the operation? - ANSWER -
ask for identifiction
17. what is the reaction of the immune system to a specific food called? - ANSWER -food intolerance
18. tabletop equipment on legs requires a clearance of at least - ANSWER -4 inches
19. shucked oysters must be - ANSWER -purchased from an approved supplier
20. which food should be stored below all others in a cooler? - ANSWER -raw poultry
21. a food handler has opened a container of commercially prepared potato salad. after how many
days must the potato salad be discarded if it has been properly stored? - ANSWER -7
CORRECT ANSWERS
1. which action could lead to cross contamination? - ANSWER -touching more than one TCS food
before washing your hands
2. 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
3. which procedure would help protect food from contamination by food handlers and customers?
- ANSWER -installing sneeze guards above the salad bar
4. the third compartment in a three compartment sink is for - ANSWER -sanitizing
5. why should training documentation reports be kept? - ANSWER -they verify that training has
been completed
6. a correctly designed and installed three compartment sink must have which type of backflow
prevention? - ANSWER -air gap
7. if found during a food safety inspection, which hazard is grounds for closing a foodservice
operation? - ANSWER -significant lack of refrigeration
8. a food handler must remove what item before working with food? - ANSWER -medical bracelet
9. the only acceptable jewelry for a food handler is a - ANSWER -plain metal ring
10. mineral buildup has formed on the steam table. which cleaning agent would best remove it? -
ANSWER -delimer
, 11. 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
12. which is the best location for chemical detergents and sanitizers to be stored? - ANSWER -on
shelves in the dishwashing area
13. the hair, nose, throat, and infected cuts of an average healthy person - ANSWER -may carry
Staphyloccocus
14. who should the manager contact when reporting a suspected foodborne illness? - ANSWER -
local regulatory authority
15. waste water backs up into the kitchen. who should be contacted after the regulatory authority
suspends the permit to operate? - ANSWER -licensed plumber
16. what is the first thing a person in charge should do when someone arrives at the foodservice
operation and says that they are there to conduct an inspection of the operation? - ANSWER -
ask for identifiction
17. what is the reaction of the immune system to a specific food called? - ANSWER -food intolerance
18. tabletop equipment on legs requires a clearance of at least - ANSWER -4 inches
19. shucked oysters must be - ANSWER -purchased from an approved supplier
20. which food should be stored below all others in a cooler? - ANSWER -raw poultry
21. a food handler has opened a container of commercially prepared potato salad. after how many
days must the potato salad be discarded if it has been properly stored? - ANSWER -7
