SERVSAFE FOOD HANDLER PRACTICE TEST (PT. 1) QUESTIONS
AND CORRET ANSWERS 100% VERIFIED !!
Why is food safety important?
A.) To prevent and stop foodborne illness and contaminants from getting into food and creating an
outbreak
B.) No loss of sales or business
C.) To maintain a good reputation for the business
D.) All of the above - (answer)D
Identify the 5 most common risk factors to keeping food safe
A.) Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene
practices, using contaminated tools & equipment, improper cooking of foods
B.) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene
practices, using contaminated tools & equipment, improper cooking of foods
C.) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene
practices, using contaminated tools & equipment, properly cooking foods
D.) Purchasing ingredients from unsafe sources, holding foods at the right temperatures, poor hygiene
practices, using contaminated tools & equipment, improper cooking of foods - (answer)B
When a food service worker avoids personal behaviors that can contaminate food, they are:
A.) Spreading foodborne illnesses
B.) Managing inventory
C.) Practicing proper personal hygiene
D.) On time and ready for work - (answer)C
Which of the following is a proper technique to wash hands:
, SERVSAFE FOOD HANDLER PRACTICE TEST (PT. 1) QUESTIONS
AND CORRET ANSWERS 100% VERIFIED !!
A.) Wet hands and arms, apply soap, scrub hands and arms for 30 seconds, rinse hands and arms, dry
hands and arms
B.) Wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry
hands and arms
C.) Apply soap, wet hands and arms, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry
hands and arms
D.) Wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, dry hands and arms -
(answer)B
A foodborne illness can be caused by cross-contamination when (check all that apply):
A.) Contaminated ingredients are discarded and not used
B.) Foods touch contaminated surfaces right before being served
C.) Foods are properly stored, cooked, handled, and served
D.) Dirty unwashed towels are used to clean food-contact surfaces - (answer)B
Cross-Contamination is:
A.) Plating different foods on the same plate
B.) Is making sure that foods are stored correctly
C.) The spread of bacteria or pathogens from one tool, food item or surface to another
D.) The time it takes to put away a delivery - (answer)C
The temperature zone of 41 degrees F to 135 degrees F is known as:
A.) The Temperature In-Zone
B.) The Temperature Danger Zone
C.) The Temperature Safety Zone
D.) The Temperature Food Zone - (answer)B
AND CORRET ANSWERS 100% VERIFIED !!
Why is food safety important?
A.) To prevent and stop foodborne illness and contaminants from getting into food and creating an
outbreak
B.) No loss of sales or business
C.) To maintain a good reputation for the business
D.) All of the above - (answer)D
Identify the 5 most common risk factors to keeping food safe
A.) Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene
practices, using contaminated tools & equipment, improper cooking of foods
B.) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene
practices, using contaminated tools & equipment, improper cooking of foods
C.) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene
practices, using contaminated tools & equipment, properly cooking foods
D.) Purchasing ingredients from unsafe sources, holding foods at the right temperatures, poor hygiene
practices, using contaminated tools & equipment, improper cooking of foods - (answer)B
When a food service worker avoids personal behaviors that can contaminate food, they are:
A.) Spreading foodborne illnesses
B.) Managing inventory
C.) Practicing proper personal hygiene
D.) On time and ready for work - (answer)C
Which of the following is a proper technique to wash hands:
, SERVSAFE FOOD HANDLER PRACTICE TEST (PT. 1) QUESTIONS
AND CORRET ANSWERS 100% VERIFIED !!
A.) Wet hands and arms, apply soap, scrub hands and arms for 30 seconds, rinse hands and arms, dry
hands and arms
B.) Wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry
hands and arms
C.) Apply soap, wet hands and arms, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry
hands and arms
D.) Wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, dry hands and arms -
(answer)B
A foodborne illness can be caused by cross-contamination when (check all that apply):
A.) Contaminated ingredients are discarded and not used
B.) Foods touch contaminated surfaces right before being served
C.) Foods are properly stored, cooked, handled, and served
D.) Dirty unwashed towels are used to clean food-contact surfaces - (answer)B
Cross-Contamination is:
A.) Plating different foods on the same plate
B.) Is making sure that foods are stored correctly
C.) The spread of bacteria or pathogens from one tool, food item or surface to another
D.) The time it takes to put away a delivery - (answer)C
The temperature zone of 41 degrees F to 135 degrees F is known as:
A.) The Temperature In-Zone
B.) The Temperature Danger Zone
C.) The Temperature Safety Zone
D.) The Temperature Food Zone - (answer)B
