SERVSAFE 90 QUESTIONS AND
ANSWERS
which action could lead to cross contamination? - ans-
sq sq sq sq sq sq sq sq
touching more than one TCS food before washing your handssq sq sq sq sq sq sq sq sq
the primary risk associated with transporting ice in containers originally used to store chemi
sq sq sq sq sq sq sq sq sq sq sq sq sq
cals is that they - ans-may still have residue after they have been cleaned
sq sq sq sq sq sq sq sq sq sq sq sq sq
which procedure would help protect food from contamination by food handlers and custom
sq sq sq sq sq sq sq sq sq sq sq sq
ers? - ans-installing sneeze guards above the salad bar
sq sq sq sq sq sq sq sq
the third compartment in a three compartment sink is for - ans-sanitizing
sq sq sq sq sq sq sq sq sq sq sq
why should training documentation reports be kept? - ans-
sq sq sq sq sq sq sq sq
they verify that training has been completed
sq sq sq sq sq sq
a correctly designed and installed three compartment sink must have which type of backflo
sq sq sq sq sq sq sq sq sq sq sq sq sq
w prevention? - ans-air gap
sq sq sq sq
if found during a food safety inspection, which hazard is grounds for closing a foodservice o
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
peration? - ans-significant lack of refrigeration sq sq sq sq sq
a food handler must remove what item before working with food? - ans-medical bracelet
sq sq sq sq sq sq sq sq sq sq sq sq sq
the only acceptable jewelry for a food handler is a - ans-plain metal ring
sq sq sq sq sq sq sq sq sq sq sq sq sq
mineral buildup has formed on the steam table. which cleaning agent would best remove it
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
? - ans-delimer
sq sq
a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roa
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
st beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. th
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
e meat is then put back on the slicer to continue slicing. what is the most serious risk of this
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
procedure? - ans-time temperature abuse of the roast beef sq sq sq sq sq sq sq sq
which is the best location for chemical detergents and sanitizers to be stored? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
on shelves in the dishwashing area
sq sq sq sq sq
the hair, nose, throat, and infected cuts of an average healthy person - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq
may carry Staphyloccocus
sq sq
who should the manager contact when reporting a suspected foodborne illness? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
local regulatory authoritysq sq
, waste water backs up into the kitchen. who should be contacted after the regulatory authori
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ty suspends the permit to operate? - ans-licensed plumber
sq sq sq sq sq sq sq sq
what is the first thing a person in charge should do when someone arrives at the foodservic
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
e operation and says that they are there to conduct an inspection of the operation? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ask for identifictionsq sq
what is the reaction of the immune system to a specific food called? - ans-food intolerance
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
tabletop equipment on legs requires a clearance of at least - ans-4 inches
sq sq sq sq sq sq sq sq sq sq sq sq
shucked oysters must be - ans-purchased from an approved supplier
sq sq sq sq sq sq sq sq sq
which food should be stored below all others in a cooler? - ans-raw poultry
sq sq sq sq sq sq sq sq sq sq sq sq sq
a food handler has opened a container of commercially prepared potato salad. after how m
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
any days must the potato salad be discarded if it has been properly stored? - ans-7
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
what is the correct way to clean a cutting board? - ans-wash, rinse, and sanitize
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
an illness caused by what pathogen must be reported to the regulatory authority? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
norovirus
which temperature is acceptable for cold storing potato salad? - ans-46 F
sq sq sq sq sq sq sq sq sq sq sq
cross contact is a concern with - ans-allergens in food
sq sq sq sq sq sq sq sq sq
when prepping food for customers with a food allergy, food handlers must - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq
wash, rinse, and sanitize cookware and utensils first
sq sq sq sq sq sq sq
hand antiseptics may only be used if they are - ans-approved by the FDA
sq sq sq sq sq sq sq sq sq sq sq sq sq
in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a cart
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
on of broccoli, and fresh ground beef be stored on shelves in a cooler? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
sq sq sq sq sq sq sq sq sq
which sink should be used to empty mop buckets and rinse cleaning tools and brushes? -
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ans-service
sq
a food handler should recalibrate a thermometer after - ans-it falls on the floor
sq sq sq sq sq sq sq sq sq sq sq sq sq
sinks must be used for the correct intended purpose to prevent - ans-cross contamination
sq sq sq sq sq sq sq sq sq sq sq sq sq
the most effective way to prevent pest problems is by - ans-
sq sq sq sq sq sq sq sq sq sq sq
maintaining a clean environment sq sq sq
ANSWERS
which action could lead to cross contamination? - ans-
sq sq sq sq sq sq sq sq
touching more than one TCS food before washing your handssq sq sq sq sq sq sq sq sq
the primary risk associated with transporting ice in containers originally used to store chemi
sq sq sq sq sq sq sq sq sq sq sq sq sq
cals is that they - ans-may still have residue after they have been cleaned
sq sq sq sq sq sq sq sq sq sq sq sq sq
which procedure would help protect food from contamination by food handlers and custom
sq sq sq sq sq sq sq sq sq sq sq sq
ers? - ans-installing sneeze guards above the salad bar
sq sq sq sq sq sq sq sq
the third compartment in a three compartment sink is for - ans-sanitizing
sq sq sq sq sq sq sq sq sq sq sq
why should training documentation reports be kept? - ans-
sq sq sq sq sq sq sq sq
they verify that training has been completed
sq sq sq sq sq sq
a correctly designed and installed three compartment sink must have which type of backflo
sq sq sq sq sq sq sq sq sq sq sq sq sq
w prevention? - ans-air gap
sq sq sq sq
if found during a food safety inspection, which hazard is grounds for closing a foodservice o
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
peration? - ans-significant lack of refrigeration sq sq sq sq sq
a food handler must remove what item before working with food? - ans-medical bracelet
sq sq sq sq sq sq sq sq sq sq sq sq sq
the only acceptable jewelry for a food handler is a - ans-plain metal ring
sq sq sq sq sq sq sq sq sq sq sq sq sq
mineral buildup has formed on the steam table. which cleaning agent would best remove it
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
? - ans-delimer
sq sq
a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roa
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
st beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. th
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
e meat is then put back on the slicer to continue slicing. what is the most serious risk of this
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
procedure? - ans-time temperature abuse of the roast beef sq sq sq sq sq sq sq sq
which is the best location for chemical detergents and sanitizers to be stored? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
on shelves in the dishwashing area
sq sq sq sq sq
the hair, nose, throat, and infected cuts of an average healthy person - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq
may carry Staphyloccocus
sq sq
who should the manager contact when reporting a suspected foodborne illness? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq
local regulatory authoritysq sq
, waste water backs up into the kitchen. who should be contacted after the regulatory authori
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ty suspends the permit to operate? - ans-licensed plumber
sq sq sq sq sq sq sq sq
what is the first thing a person in charge should do when someone arrives at the foodservic
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
e operation and says that they are there to conduct an inspection of the operation? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ask for identifictionsq sq
what is the reaction of the immune system to a specific food called? - ans-food intolerance
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
tabletop equipment on legs requires a clearance of at least - ans-4 inches
sq sq sq sq sq sq sq sq sq sq sq sq
shucked oysters must be - ans-purchased from an approved supplier
sq sq sq sq sq sq sq sq sq
which food should be stored below all others in a cooler? - ans-raw poultry
sq sq sq sq sq sq sq sq sq sq sq sq sq
a food handler has opened a container of commercially prepared potato salad. after how m
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
any days must the potato salad be discarded if it has been properly stored? - ans-7
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
what is the correct way to clean a cutting board? - ans-wash, rinse, and sanitize
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
an illness caused by what pathogen must be reported to the regulatory authority? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
norovirus
which temperature is acceptable for cold storing potato salad? - ans-46 F
sq sq sq sq sq sq sq sq sq sq sq
cross contact is a concern with - ans-allergens in food
sq sq sq sq sq sq sq sq sq
when prepping food for customers with a food allergy, food handlers must - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq
wash, rinse, and sanitize cookware and utensils first
sq sq sq sq sq sq sq
hand antiseptics may only be used if they are - ans-approved by the FDA
sq sq sq sq sq sq sq sq sq sq sq sq sq
in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a cart
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
on of broccoli, and fresh ground beef be stored on shelves in a cooler? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
sq sq sq sq sq sq sq sq sq
which sink should be used to empty mop buckets and rinse cleaning tools and brushes? -
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ans-service
sq
a food handler should recalibrate a thermometer after - ans-it falls on the floor
sq sq sq sq sq sq sq sq sq sq sq sq sq
sinks must be used for the correct intended purpose to prevent - ans-cross contamination
sq sq sq sq sq sq sq sq sq sq sq sq sq
the most effective way to prevent pest problems is by - ans-
sq sq sq sq sq sq sq sq sq sq sq
maintaining a clean environment sq sq sq
