ServSafe Food Handler Test Answers

ServSafe Food Handler Test Answers: Chapter 10 – Cleaning and Sanitizing

What is the final rinse temperature need to be in order to effectively sanitize in a high-temp dishwasher? 140°F 160°F 180°F 190°F Hand antiseptics must Be water-based Be powder-based Contain ingredients to soften hands Be approved by the FDA What is Sanitizing? Reducing dirt from \a surface Reducing pathogens to safe levels Reducing pH of …

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ServSafe Food Handler Test Answers: Chapter 9 – Safe Facilities and Pest Management

What should be the Light Intensity in Dry food storage areas? At least 108 lux (10-foot candles): At least 215 lux (20-foot candles): At least 215 lux (20-foot candles): At least 540 lux (50-foot candles): What is a cross-connection? Threaded faucet The device that prevents a vacuum The link between sources of safe and dirty …

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ServSafe Food Handler Test Answers: Chapter 8 – Food Safety Management Systems

Specific place in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level Record keeping and documentation Critical control points Verification Critical control points Active managerial control focuses on managing the risk factors for foodborne illness. True False Minimum or maximum boundaries that must be met to prevent …

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ServSafe Food Handler Test Answers: Chapter 7 – Flow of Food: Service

When returning to self-service lines for more food, customers should not _____ their dirty plates Refill Overload Stack All of the above Which of the following ways help to minimize Contamination during Service? (select all that apply) Use clean and sanitized utensils for serving Store serving utensils handle up Minimize bare-hand contact with food that …

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ServSafe Food Handler Test Answers: Chapter 6 – The Flow of Food: Preparation

Who is responsible to write or adopt code that regulates retail and foodservice operations? State and local regulatory authorities Centers for Disease Control and Prevention (CDC) U.S. Department of Agriculture (USDA) Food and Drug Administration (FDA) When raw meat or seafood required to wash thoroughly under running water? before cutting before removing from its packaging …

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ServSafe Food Handler Test Answers: Chapter 5 – Purchasing, Receiving, and Storage

Shellshock identification tags must be kept on file for _____ days from the harvest date of the shellfish? 7 Days 28 Days 60 Days 90 Days Which of the following products must be delivered at the proper temperatures? (select all that apply) Cold TCS Foods Live shellfish Hot TCS Foods Frozen Foods Arrange stored food …

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ServSafe Food Handler Test Answers: Chapter 4 – Flow of Food

Which of the following you can prevent cross-contamination?  (Select all that apply) Separating equipment Monitor time and temperature Cleaning and sanitizing Prepping food at different times Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused. True False Some thermometers cannot be calibrated. True False Bimetallic thermometers are designed for which kind of …

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