SERVSAFE FOOD HANDLER
PRACTICE TEST QUESTIONS AND
ANSWERS
what is the proper technique to wash hands - Answer-wet hands and arms, apply
soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands
and arms.
A foodborne illness can be caused by cross-contamination when... - Answer--foods
touch contaminated surfaces right before being served
-dirty unwashed towels are used to clean food-contact surfaces
cross-contamination is - Answer-The spread of bacteria or pathogens from one tool,
food item or surface to another
The temperature zone of 41 degrees F to 135 degrees F is know as: - Answer-The
temperature danger zone
Food that has been held in temperature danger zone has been subjected to.... -
Answer-Time-temperature Abuse
An example of proper sanitization is - Answer-Washing, rinsing and sanitizing all
food contact surfaces between use and as needed.
Food contact surfaces can be sanitized by which methods - Answer-- Immersing in
water at least 171 degrees F for 30 seconds
- Using an approved chemical solution of: Chlorine, iodine or quats.
Time and temperature abuse happens when: - Answer-Foods are not held at the
proper temperature or cooled properly
At which part of the flow of food is food safety the biggest concern? - Answer--
Purchasing, receiving & storing
- prep, cooking , reheating & serving
- Holding & cooling
After touching the hair, scratching the skin or rubbing the face a food service worker
must - Answer-Wash hands
Food service workers can use hand sanitizer in place of hand washing when: -
Answer-Hand sanitizer is never to be used in place of hand washing
Food can be contaminated: - Answer-- Accidently
- During processing or manufacturing
- from poor personal hygiene of food handlers
PRACTICE TEST QUESTIONS AND
ANSWERS
what is the proper technique to wash hands - Answer-wet hands and arms, apply
soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands
and arms.
A foodborne illness can be caused by cross-contamination when... - Answer--foods
touch contaminated surfaces right before being served
-dirty unwashed towels are used to clean food-contact surfaces
cross-contamination is - Answer-The spread of bacteria or pathogens from one tool,
food item or surface to another
The temperature zone of 41 degrees F to 135 degrees F is know as: - Answer-The
temperature danger zone
Food that has been held in temperature danger zone has been subjected to.... -
Answer-Time-temperature Abuse
An example of proper sanitization is - Answer-Washing, rinsing and sanitizing all
food contact surfaces between use and as needed.
Food contact surfaces can be sanitized by which methods - Answer-- Immersing in
water at least 171 degrees F for 30 seconds
- Using an approved chemical solution of: Chlorine, iodine or quats.
Time and temperature abuse happens when: - Answer-Foods are not held at the
proper temperature or cooled properly
At which part of the flow of food is food safety the biggest concern? - Answer--
Purchasing, receiving & storing
- prep, cooking , reheating & serving
- Holding & cooling
After touching the hair, scratching the skin or rubbing the face a food service worker
must - Answer-Wash hands
Food service workers can use hand sanitizer in place of hand washing when: -
Answer-Hand sanitizer is never to be used in place of hand washing
Food can be contaminated: - Answer-- Accidently
- During processing or manufacturing
- from poor personal hygiene of food handlers
