SEVSAFE 90 QUESTIONS AND
CORRECT ANSWERS
inform food handlers about the hazards of the chemicals they use - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
The purpose of a Safety Data Sheet (SDS) is to
sq sq sq sq sq sq sq sq sq
common name - ans-Chemicals used in an operation must be labeled with their
sq sq sq sq sq sq sq sq sq sq sq sq
soft wood, such as pine - ans-An UNACCEPTABLE material for cutting boards is
sq sq sq sq sq sq sq sq sq sq sq sq
Plain metal ring - ans-Which item may be worn by a food handler?
sq sq sq sq sq sq sq sq sq sq sq sq
reinforces behavior through modeling - ans- sq sq sq sq sq
By washing their hands each time before entering the food-prep area, a Person In Charge
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Designate a manager to answer all allergy-related questions from customers - ans-
sq sq sq sq sq sq sq sq sq sq sq
How can an operation assist customers with food allergies
sq sq sq sq sq sq sq sq
90 days - ans-shellfish tags must be kept for
sq sq sq sq sq sq sq sq
routinely inspecting incoming shipments of food or supplies for insects - ans-
sq sq sq sq sq sq sq sq sq sq sq
What method of pest control can a staff member perform?
sq sq sq sq sq sq sq sq sq
12.5-25 ppm - ans-The appropriate concentration for an iodine sanitizer is
sq sq sq sq sq sq sq sq sq sq
4 - ans-
sq sq
Ready to eat hot food stored without temperature control must be discarded after how man
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
y hours?
sq
purchase order and thermometers - ans- sq sq sq sq sq
What tools should be provided to the staff when receiving and inspecting foods?
sq sq sq sq sq sq sq sq sq sq sq sq
cleaned and sanitized by the customer being refilled - ans-
sq sq sq sq sq sq sq sq sq
Reusable containers provided by an operation for take home food must be
sq sq sq sq sq sq sq sq sq sq sq
41-135 degrees - ans-The temperature danger zone is
sq sq sq sq sq sq sq
no, because there is no risk of contamination when removing garbage - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
Do food handlers cutting raw vegetables need to change their gloves before removing garb
sq sq sq sq sq sq sq sq sq sq sq sq sq
age from the kitchen?
sq sq sq
, Delimers - ans- sq sq
mineral buildup has formed on the steam table. Which cleaning agent would best remove it
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
?
Salmonella Typhi - ans- sq sq sq
A food handler must report to the manager if he or she is diagnosed by a health practitioner
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
with an illness caused by
sq sq sq sq
remove them from inventory and relocate them to a separate area - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
What is the best way to handle recalled food items?
sq sq sq sq sq sq sq sq sq
cross-contamination - ans-Sinks must be used for the correct intended purpose to prevent sq sq sq sq sq sq sq sq sq sq sq sq
ventilation system - ans- sq sq sq
The buildup of condensation and grease on the walls indicates a problem with the
sq sq sq sq sq sq sq sq sq sq sq sq sq
under refrigeration at 41⁰F (5⁰C) - ans-Which is the way to thaw frozen shrimp?
sq sq sq sq sq sq sq sq sq sq sq sq sq
Soy and Wheat - ans-Which foods are common food allergens?
sq sq sq sq sq sq sq sq sq
shaking hands with a guest and replenishing the food on the salad bar - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Food handlers should wash their hands beween
sq sq sq sq sq sq
wear single use gloves - ans-
sq sq sq sq sq
What food safety rule must be consistently followed when handling ready-to-eat food?
sq sq sq sq sq sq sq sq sq sq sq
discontinue use of the food item - ans-When a food recall occurs, the operation must
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
10-15 seconds - ans- sq sq sq
The minimum time requirement for scrubbing hands with soap during handwashing is
sq sq sq sq sq sq sq sq sq sq sq
raw pork - ans-Which food must be received at 41⁰F (5⁰C)?
sq sq sq sq sq sq sq sq sq sq
165⁰F - ans-Within hours of hot holding in a self-
sq sq sq sq sq sq sq sq sq
service area, the temperature of soup is pulled from the self-
sq sq sq sq sq sq sq sq sq sq
service area, the temperature of soup has dropped to 130⁰F (54⁰C). The soup is pulled from
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
the self-
sq sq
service area and reheated. The soup must be reheated to a temperature of _______ for 15
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
seconds.
carbonated water from flowing into copper lines - ans-A backflow- sq sq sq sq sq sq sq sq sq
prevention device on a carbonated beverage dispenser is used to prevent
sq sq sq sq sq sq sq sq sq sq
135⁰F (57⁰C) - ans- sq sq sq
Food that has been cooked to the correct temperature and is now being kept hot for service
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
must be held at a temperature of at least
sq sq sq sq sq sq sq sq
CORRECT ANSWERS
inform food handlers about the hazards of the chemicals they use - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
The purpose of a Safety Data Sheet (SDS) is to
sq sq sq sq sq sq sq sq sq
common name - ans-Chemicals used in an operation must be labeled with their
sq sq sq sq sq sq sq sq sq sq sq sq
soft wood, such as pine - ans-An UNACCEPTABLE material for cutting boards is
sq sq sq sq sq sq sq sq sq sq sq sq
Plain metal ring - ans-Which item may be worn by a food handler?
sq sq sq sq sq sq sq sq sq sq sq sq
reinforces behavior through modeling - ans- sq sq sq sq sq
By washing their hands each time before entering the food-prep area, a Person In Charge
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Designate a manager to answer all allergy-related questions from customers - ans-
sq sq sq sq sq sq sq sq sq sq sq
How can an operation assist customers with food allergies
sq sq sq sq sq sq sq sq
90 days - ans-shellfish tags must be kept for
sq sq sq sq sq sq sq sq
routinely inspecting incoming shipments of food or supplies for insects - ans-
sq sq sq sq sq sq sq sq sq sq sq
What method of pest control can a staff member perform?
sq sq sq sq sq sq sq sq sq
12.5-25 ppm - ans-The appropriate concentration for an iodine sanitizer is
sq sq sq sq sq sq sq sq sq sq
4 - ans-
sq sq
Ready to eat hot food stored without temperature control must be discarded after how man
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
y hours?
sq
purchase order and thermometers - ans- sq sq sq sq sq
What tools should be provided to the staff when receiving and inspecting foods?
sq sq sq sq sq sq sq sq sq sq sq sq
cleaned and sanitized by the customer being refilled - ans-
sq sq sq sq sq sq sq sq sq
Reusable containers provided by an operation for take home food must be
sq sq sq sq sq sq sq sq sq sq sq
41-135 degrees - ans-The temperature danger zone is
sq sq sq sq sq sq sq
no, because there is no risk of contamination when removing garbage - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
Do food handlers cutting raw vegetables need to change their gloves before removing garb
sq sq sq sq sq sq sq sq sq sq sq sq sq
age from the kitchen?
sq sq sq
, Delimers - ans- sq sq
mineral buildup has formed on the steam table. Which cleaning agent would best remove it
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
?
Salmonella Typhi - ans- sq sq sq
A food handler must report to the manager if he or she is diagnosed by a health practitioner
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
with an illness caused by
sq sq sq sq
remove them from inventory and relocate them to a separate area - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
What is the best way to handle recalled food items?
sq sq sq sq sq sq sq sq sq
cross-contamination - ans-Sinks must be used for the correct intended purpose to prevent sq sq sq sq sq sq sq sq sq sq sq sq
ventilation system - ans- sq sq sq
The buildup of condensation and grease on the walls indicates a problem with the
sq sq sq sq sq sq sq sq sq sq sq sq sq
under refrigeration at 41⁰F (5⁰C) - ans-Which is the way to thaw frozen shrimp?
sq sq sq sq sq sq sq sq sq sq sq sq sq
Soy and Wheat - ans-Which foods are common food allergens?
sq sq sq sq sq sq sq sq sq
shaking hands with a guest and replenishing the food on the salad bar - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Food handlers should wash their hands beween
sq sq sq sq sq sq
wear single use gloves - ans-
sq sq sq sq sq
What food safety rule must be consistently followed when handling ready-to-eat food?
sq sq sq sq sq sq sq sq sq sq sq
discontinue use of the food item - ans-When a food recall occurs, the operation must
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
10-15 seconds - ans- sq sq sq
The minimum time requirement for scrubbing hands with soap during handwashing is
sq sq sq sq sq sq sq sq sq sq sq
raw pork - ans-Which food must be received at 41⁰F (5⁰C)?
sq sq sq sq sq sq sq sq sq sq
165⁰F - ans-Within hours of hot holding in a self-
sq sq sq sq sq sq sq sq sq
service area, the temperature of soup is pulled from the self-
sq sq sq sq sq sq sq sq sq sq
service area, the temperature of soup has dropped to 130⁰F (54⁰C). The soup is pulled from
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
the self-
sq sq
service area and reheated. The soup must be reheated to a temperature of _______ for 15
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
seconds.
carbonated water from flowing into copper lines - ans-A backflow- sq sq sq sq sq sq sq sq sq
prevention device on a carbonated beverage dispenser is used to prevent
sq sq sq sq sq sq sq sq sq sq
135⁰F (57⁰C) - ans- sq sq sq
Food that has been cooked to the correct temperature and is now being kept hot for service
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
must be held at a temperature of at least
sq sq sq sq sq sq sq sq
