Servsafe Food Handler Examination

1. It is important to cover food when storing it in order to - Answer- c. prevent cross contamination 2. A food handler has 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 - Answer- d. cleaned and sanitized 3. How many seconds should the entire hand washing process take? a. 6 b. 10 c. 15 d. 20 - Answer- d. 20 4. Before washing dishes in a 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 - Answer- b. detergent and sanitizer dispensers are filled 5. Which item must be applied over a bandage on a food handler's finger? a. tape b. gauze c. finger cot d. splint - Answer- c. finger cot 6. Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use? a. no, they should be kept on the workstation where spills typically occur b. no, they should be kept in the food handler's apron or back pocket for easy access c. yes, as long as the solution is kept on the shelf above the workstation d. yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use - Answer- d. yes, towels for cleaning food spills should always be kept on sanitizing solution when not in use 7. Which food is stored correctly? a. cases of lemons stored on the floor b. boxes of pasta on a shelf 2 inches off the floor c. cans of kidney beans on a shelf 4 inches off the floor d. cartons of apples on a shelf 6 inches off the floor - Answer- d. cartons of apples on a shelf 6 inches off the floor 8. Which must cleaned and rinsed but NOT sanitized? a. walls b. stockpots c. utensils d. glasses - Answer- a. walls 9. A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking? a. none b. not getting work done c. becoming dehydrated d. spreading pathogens to food - Answer- d. spreading pathogens to food 10. The use-by date of a stored bowl of potato salad is today. Can the salad be served? a. no, because today is the use-by date b. no, because the salad should have already been thrown out c. yes, because today is the last day it can be served d. yes, but only to employees - Answer- c. yes, because today is the last day it can be served 11. A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of a. practicing good personal hygiene b. cleaning and sanitizing surfaces the right way c. eliminating physical hazards d. controlling time and temperature - Answer- c. eliminating physical hazards 12. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C). What should the food handler do next? a. put all the food in the freezer b. turn the thermostat down c. move the food to another cooler d. tell the manager - Answer- d. tell the manager 13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their a. elbows b. upper arms c. fingernails d. shoulders - Answer- c. fingernails 14. Which food needs time and temperature control for safety? a. dried pasta b. baked potato c. sliced bread d. uncooked rice - Answer- b. baked potato 15. A food handler who was called away while prepping a bowl of fruit out the bowl of fruit in the cooler. This is an example of a. practicing good personal hygiene b. controlling time and temperature c. preventing cross-contamination d. cleaning and sanitizing the right way - Answer- b. controlling time and temperature 16. Which food item is ideal for bacterial growth? a. tortilla chips b. canned chili peppers c. jar of salsa d. sour cream - Answer- d. sour cream 17. Which is a physical hazard? a. bacteria b. fungi c. parasite d. bone - Answer- d. bone 18. A food handler cleans up a spill. What should the food handler do next? a. wash hands correc