ServSafe Food Handler Test
Hot food required for service the next day should: - ANS-be cooled rapidly then
refrigerated
Hot food should be held at ___ during service - ANS-a minimum of 135°F
How often should a food handler change their gloves? - ANS-once they become dirty
Which food may be re-served to customers?
A. unused whole fruit garnish
B. unopened prepackaged food
C. uneaten bread
D. unused, uncovered condiments - ANS-B. unopened prepackaged food
Before putting a large pork roast in the refrigerator, you should first: - ANS-cut it into
smaller pieces
A sanitizer: - ANS-kills bacteria
Which meat is the safest to eat when cooked "rare"? - ANS-Lamb
What task requires food handlers to wash their hands before AND after doing it?
A. handling raw meat, poultry, or seafood
B. using chemicals that might affect food safety
C. taking out garbage
D. touching clothing or aprons - ANS-A. handling raw meat, poultry, or seafood
When storing food in the fridge or freezer, you should:
A. rotate stock - first in, first out rule
B. record the temperature of the fridge and/or freezer daily
C. cover, label & date foods
D. all of these - ANS-D. all of these
Why shouldn't you mix cooked and raw foods? - ANS-it results in a
"cross-contamination"
What are the basic steps for cleaning effectively? - ANS-Scraping, clean with detergent,
sanitizing and air drying
, What does bacteria need to multiply? - ANS-food, water, and warm temperatures
Which is a TCS food?
A. saltines
B. bananas
C. coffee
D. baked potato - ANS-D. baked potato
Who is responsible for safe food handling in the food premises? - ANS-owner, head
chef, and anyone handling food
A detergent: - ANS-helps remove visible soil
Which food probably contains the most bacteria?
A. hamburger cooked rare
B. frozen raw chicken
C. opened jar of mayonnaise
D. a stale slice of bread - ANS-B. frozen raw chicken
How can you tell if food has enough bacteria to cause food poisoning? - ANS-You can't
tell. It smells, tastes and looks normal.
What food safety practice can prevent cross-contact? - ANS-washing, rinsing, and
sanitizing utensils before each use
Foods not likely to support bacterial growth are:
A. milk and cream
B. dried pasta, noodles or bread
C. fish and seafood
D. fresh meat and poultry - ANS-B. dried pasta, noodles, or bread
Which of the following is true about bacteria?
A. all bacteria can cause illness
B. it needs air to survive
C. freezing temperatures kills bacteria
D. it multiplies fast in warm temperatures - ANS-D. it multiplies fast in warm
temperatures
Hot food required for service the next day should: - ANS-be cooled rapidly then
refrigerated
Hot food should be held at ___ during service - ANS-a minimum of 135°F
How often should a food handler change their gloves? - ANS-once they become dirty
Which food may be re-served to customers?
A. unused whole fruit garnish
B. unopened prepackaged food
C. uneaten bread
D. unused, uncovered condiments - ANS-B. unopened prepackaged food
Before putting a large pork roast in the refrigerator, you should first: - ANS-cut it into
smaller pieces
A sanitizer: - ANS-kills bacteria
Which meat is the safest to eat when cooked "rare"? - ANS-Lamb
What task requires food handlers to wash their hands before AND after doing it?
A. handling raw meat, poultry, or seafood
B. using chemicals that might affect food safety
C. taking out garbage
D. touching clothing or aprons - ANS-A. handling raw meat, poultry, or seafood
When storing food in the fridge or freezer, you should:
A. rotate stock - first in, first out rule
B. record the temperature of the fridge and/or freezer daily
C. cover, label & date foods
D. all of these - ANS-D. all of these
Why shouldn't you mix cooked and raw foods? - ANS-it results in a
"cross-contamination"
What are the basic steps for cleaning effectively? - ANS-Scraping, clean with detergent,
sanitizing and air drying
, What does bacteria need to multiply? - ANS-food, water, and warm temperatures
Which is a TCS food?
A. saltines
B. bananas
C. coffee
D. baked potato - ANS-D. baked potato
Who is responsible for safe food handling in the food premises? - ANS-owner, head
chef, and anyone handling food
A detergent: - ANS-helps remove visible soil
Which food probably contains the most bacteria?
A. hamburger cooked rare
B. frozen raw chicken
C. opened jar of mayonnaise
D. a stale slice of bread - ANS-B. frozen raw chicken
How can you tell if food has enough bacteria to cause food poisoning? - ANS-You can't
tell. It smells, tastes and looks normal.
What food safety practice can prevent cross-contact? - ANS-washing, rinsing, and
sanitizing utensils before each use
Foods not likely to support bacterial growth are:
A. milk and cream
B. dried pasta, noodles or bread
C. fish and seafood
D. fresh meat and poultry - ANS-B. dried pasta, noodles, or bread
Which of the following is true about bacteria?
A. all bacteria can cause illness
B. it needs air to survive
C. freezing temperatures kills bacteria
D. it multiplies fast in warm temperatures - ANS-D. it multiplies fast in warm
temperatures
