ServSafe Food Handler questions well answered
already passed (latest version)
1. Ready-to-eat TCS food must be marked with the date 24 hours
by which it must be sold, eaten, or thrown out if it
will be held for longer than how many hours?
2. When washing tableware in a three- 110 degrees F
compartment sink, the water temperature
should be at least
gauze
3. Which item must be applied over a
bandage on a food handler's finger?
6in
4. Food should be stored at least which distance
from the floor?
5. A cutting board is washed in detergent and clean
then rinsed. The cutting board is
considered
physical
6. Staples and metal shavings are examples of
which type of hazard?
7. Outdoor garbage containers must be equipped with lids that close
8. Pathogens grow well between which temperatures? 41 F and 135 F
( 5 C and 57
C)
9. The best way to prevent pest is to Clean and sanitize the
oper- ation
10. Cans of soda are stored on ice behind the bar. A man- Ice used to
keep beverages ager sees a food handler scooping some of this ice
to cold cannot be used for any- fill a customer's drink. What should
the manager tell thing else
1/
9
, ServSafe Food Handler questions well answered
already passed (latest version)
the food handler?
11. 13
2/
9
already passed (latest version)
1. Ready-to-eat TCS food must be marked with the date 24 hours
by which it must be sold, eaten, or thrown out if it
will be held for longer than how many hours?
2. When washing tableware in a three- 110 degrees F
compartment sink, the water temperature
should be at least
gauze
3. Which item must be applied over a
bandage on a food handler's finger?
6in
4. Food should be stored at least which distance
from the floor?
5. A cutting board is washed in detergent and clean
then rinsed. The cutting board is
considered
physical
6. Staples and metal shavings are examples of
which type of hazard?
7. Outdoor garbage containers must be equipped with lids that close
8. Pathogens grow well between which temperatures? 41 F and 135 F
( 5 C and 57
C)
9. The best way to prevent pest is to Clean and sanitize the
oper- ation
10. Cans of soda are stored on ice behind the bar. A man- Ice used to
keep beverages ager sees a food handler scooping some of this ice
to cold cannot be used for any- fill a customer's drink. What should
the manager tell thing else
1/
9
, ServSafe Food Handler questions well answered
already passed (latest version)
the food handler?
11. 13
2/
9
