servsafe food handler 90 QUESTIONS.pdf file:///C:/Users/HP/Desktop/SSSSSSS/servsafe%20food%20%20han
SERVSAFE FOOD HANDLER 90 QUESTIONS &
VERIFIED ANSWERS
1. which action could lead to cross contamination?
ANS touching more than oneTCS food before washing your hands
2. the primary risk associated with transporting ice in containers originally used to store
chemicals is that they
ANS may still have residue after they have beencleaned
3. which procedure would help protect food from contamination by food han-dlers and
customers?
ANS installing sneeze guards above the salad bar
4. the third compartment in a three compartment sink is for
ANS sanitizing
5. why should training documentation reports be kept?
ANS they verify that traininghas been completed
6. a correctly designed and installed three compartment sink must have whichtype of
1/5
1 of 14 8/30/2024, 3:47
,servsafe food handler 90 QUESTIONS.pdf file:///C:/Users/HP/Desktop/SSSSSSS/servsafe%20food%20%20han
backflow prevention?
ANS air gap
7. if found during a food safety inspection, which hazard is grounds for closinga foodservice
operation?
ANS significant lack of refrigeration
8. a food handler must remove what item before working with food?
ANS medicalbracelet
9. the only acceptable jewelry for a food handler is a
ANS plain metal ring
10. mineral buildup has formed on the steam table. which cleaning agentwould best
remove it?
ANS 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 partsare 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?
ANS time temperature abuse of the roast beef
12. which is the best location for chemical detergents and sanitizers to bestored?
2/5
2 of 14 8/30/2024, 3:47
SERVSAFE FOOD HANDLER 90 QUESTIONS &
VERIFIED ANSWERS
1. which action could lead to cross contamination?
ANS touching more than oneTCS food before washing your hands
2. the primary risk associated with transporting ice in containers originally used to store
chemicals is that they
ANS may still have residue after they have beencleaned
3. which procedure would help protect food from contamination by food han-dlers and
customers?
ANS installing sneeze guards above the salad bar
4. the third compartment in a three compartment sink is for
ANS sanitizing
5. why should training documentation reports be kept?
ANS they verify that traininghas been completed
6. a correctly designed and installed three compartment sink must have whichtype of
1/5
1 of 14 8/30/2024, 3:47
,servsafe food handler 90 QUESTIONS.pdf file:///C:/Users/HP/Desktop/SSSSSSS/servsafe%20food%20%20han
backflow prevention?
ANS air gap
7. if found during a food safety inspection, which hazard is grounds for closinga foodservice
operation?
ANS significant lack of refrigeration
8. a food handler must remove what item before working with food?
ANS medicalbracelet
9. the only acceptable jewelry for a food handler is a
ANS plain metal ring
10. mineral buildup has formed on the steam table. which cleaning agentwould best
remove it?
ANS 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 partsare 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?
ANS time temperature abuse of the roast beef
12. which is the best location for chemical detergents and sanitizers to bestored?
2/5
2 of 14 8/30/2024, 3:47
