SERVSAFE 90 QUESTIONS & ANSWERS
which action could lead to cross contamination?
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
may still have residue after they have been cleaned
which procedure would help protect food from contamination by food handlers and
customers?
installing sneeze guards above the salad bar
the third compartment in a three compartment sink is for
sanitizing
why should training documentation reports be kept?
they verify that training has been completed
a correctly designed and installed three compartment sink must have which type of
backflow prevention?
air gap
if found during a food safety inspection, which hazard is grounds for closing a foodservice
operation?
significant lack of refrigeration
, a food handler must remove what item before working with food?
medical bracelet
the only acceptable jewelry for a food handler is a
plain metal ring
mineral buildup has formed on the steam table. which cleaning agent would best remove
it?
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?
time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be stored?
on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person
may carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness?
local regulatory authority
which action could lead to cross contamination?
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
may still have residue after they have been cleaned
which procedure would help protect food from contamination by food handlers and
customers?
installing sneeze guards above the salad bar
the third compartment in a three compartment sink is for
sanitizing
why should training documentation reports be kept?
they verify that training has been completed
a correctly designed and installed three compartment sink must have which type of
backflow prevention?
air gap
if found during a food safety inspection, which hazard is grounds for closing a foodservice
operation?
significant lack of refrigeration
, a food handler must remove what item before working with food?
medical bracelet
the only acceptable jewelry for a food handler is a
plain metal ring
mineral buildup has formed on the steam table. which cleaning agent would best remove
it?
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?
time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be stored?
on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person
may carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness?
local regulatory authority
