Servsafe Food Handler Examination Actual Questions with Detailed Answers / A+ Grade Assured

Servsafe Food Handler Examination Actual
Questions with Detailed Answers / A+ Grade
Assured

Terms in this set (40)

1. It is important to cover c. prevent cross contamination
food when storing it in
order to
a. seal in the flavor
b. decrease
discoloration
c. prevent cross-
contamination
d. keep
temperatureconsistent
2. A food handler has d. cleaned and sanitized
finished slicing raw pork.
Before chopping lettuce,
the food-contact surface
should be
a. brushed and wiped
b. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized

, 3. How many seconds d. 20
should the entire hand
washing process take? a.
6
b. 10
c. 15
d. 20


4. Before washing dishes in a b. detergent and sanitizer dispensers are filled
dishwasher, a food handler
should ensure that a. towels
for drying are nearby and
clean
b. detergent and sanitizer
dispensers are filled c. spray
nozzles are soaking in a
bucket of delimer
d. water temperature is at
least 100 degrees F



c. finger cot
5. Which item must be
applied over a bandage on
a food handler's finger? a.
tape
b. gauze
c. finger cot
d. splint