ServSafe Food Handler Test Guide Latest Updated

Hot food required for service the next day should: -Answer be cooled rapidly then refrigerated Hot food should be held at ___ during service -Answer a minimum of 135°F How often should a food handler change their gloves? -Answer once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments -Answer B. unopened prepackaged food Before putting a large pork roast in the refrigerator, you should first: -Answer cut it into smaller pieces A sanitizer: -Answer kills bacteria Which meat is the safest to eat when cooked "rare"? -Answer Lamb What task requires food handlers to wash their hands before AND after doing it? A. handling raw meat, poultry, or seafood B. using chemicals that might affect food safety C. taking out garbage D. touching clothing or aprons -Answer A. handling raw meat, poultry, or seafood When storing food in the fridge or freezer, you should: A. rotate stock - first in, first out rule B. record the temperature of the fridge and/or freezer daily C. cover, label & date foods D. all of these -Answer D. all of these Why shouldn't you mix cooked and raw foods? -Answer it results in a "cross-contamination" What are the basic steps for cleaning effectively? -Answer Scraping, clean with detergent, sanitizing and air drying What does bacteria need to multiply? -Answer food, water, and warm temperatures Which is a TCS food? A. saltines B. bananas