servsafe 90 Questions & Answers
air curtains should be installed at the delivery entrance of an operation in order to
deny pest access
ALERT is an acronym that represents
a way to decrease the risk of intentional food contamination
allowing a disgruntled employee to enter the food prep area could cause which food safety issue?
deliberate contamination
the appropriate concentration for an iodine sanitizer is
12.5-25 ppm
before preparing a sandwich for a customer, the deli clerk should
wash hands and put on disposable gloves
, servsafe 90 Questions & Answers
before what activity must food handlers wash their hands?
preparing poultry
a cherry pit in a slice of pie is which type of contaminant?
physical
connection between two threaded faucets should have an approved
vacuum breaker
a consumer advisory is required when serving
Cooked to order hamburgers
a cook takes poultry out of the oven for service, checks the temp of poultry that is baking, and finds that it is
150 F . the cook records this in a log and continues cooking the poultry until its temp is at 165 F. which step in
this process was the corrective action.
continuing the cooking process
, servsafe 90 Questions & Answers
a correctly designed and installed three compartment sink must have which type of backflow prevention?
air gap
cross contact is a concern with
allergens in food
A delivery of rice boxes should be rejected if the
Box bottoms are water stained
egg salad sandwiches are served at an offsite location without temperature control. the sandwiches are
removed from cold holding at 11 am. the temp of the egg salad is checked at 1 pm. and is found to be 55 F. at 3
pm, the egg salad has reached 65 F. at 4 pm, the egg salad has reached 71 F. at 5 pm, the egg salad has
reached 80 F. at what time should the egg salad have been thrown out?
3 pm
air curtains should be installed at the delivery entrance of an operation in order to
deny pest access
ALERT is an acronym that represents
a way to decrease the risk of intentional food contamination
allowing a disgruntled employee to enter the food prep area could cause which food safety issue?
deliberate contamination
the appropriate concentration for an iodine sanitizer is
12.5-25 ppm
before preparing a sandwich for a customer, the deli clerk should
wash hands and put on disposable gloves
, servsafe 90 Questions & Answers
before what activity must food handlers wash their hands?
preparing poultry
a cherry pit in a slice of pie is which type of contaminant?
physical
connection between two threaded faucets should have an approved
vacuum breaker
a consumer advisory is required when serving
Cooked to order hamburgers
a cook takes poultry out of the oven for service, checks the temp of poultry that is baking, and finds that it is
150 F . the cook records this in a log and continues cooking the poultry until its temp is at 165 F. which step in
this process was the corrective action.
continuing the cooking process
, servsafe 90 Questions & Answers
a correctly designed and installed three compartment sink must have which type of backflow prevention?
air gap
cross contact is a concern with
allergens in food
A delivery of rice boxes should be rejected if the
Box bottoms are water stained
egg salad sandwiches are served at an offsite location without temperature control. the sandwiches are
removed from cold holding at 11 am. the temp of the egg salad is checked at 1 pm. and is found to be 55 F. at 3
pm, the egg salad has reached 65 F. at 4 pm, the egg salad has reached 71 F. at 5 pm, the egg salad has
reached 80 F. at what time should the egg salad have been thrown out?
3 pm
