ServSafe Food Handler Test Answers

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 …

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

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 …

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

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 …

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

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 …

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

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 …

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

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 …

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

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 …

ServSafe Food Handler Test Answers: Chapter 4 – Flow of Food Read More »

You should not have painted fingernails when serving food. True False Wearing a dirty uniform or apron can contaminate food. True False Which of the following activities that can contaminate food? (select all that apply) Touching your hair, face, or body Wearing a hat while prepping food Handling money Wearing a clean apron Sneezing, coughing, …

ServSafe Food Handler Test Answers: Chapter 3 – Personal Hygiene Read More »

In which pH Scale ranges Bacteria grow best in food? 4.6pH – 7.5pH -4.6pH – 5.5pH 4.6pH – 6.6pH -4.6pH – 7.5pH What is the most likely way we will control bacteria on our food? Wash Hands Utensils and Surfaces Often Time & Temperature All of the above Which is the following food is a type …

ServSafe Food Handler Test Answers: Chapter 2 – Forms of Contamination Read More »

After eating some food in a restaurant when a customer fills illness is called FOODBORNE ILLNESS. True False TCS stands for Time Control for Safety Temperature Control for Safety Three Contamination Safety Time to Control Safety After eating some food when two or more people get the same illness is called Fever Food Poisoning Foodborne …

ServSafe Test Answers: Chapter 1 – Providing Safe Food Read More »

Q1. Which group of individuals has a higher risk of foodborne illness? A. Teenagers B. Elderly people C. Women D. Vegetarians Q2. Parasites are commonly associated with A. seafood. B. eggs. C. potatoes. D. ready-to-eat food. Q3. Ciguatera toxin is commonly found in A. amberjack. B. pollock. C. tuna. D. cod Q4. Which is TCS …

ServSafe Food Handler Practice Test 4 Answers Read More »

A food handler who has just bused tables must do what before handling food? Change apron Wash hands Put disposable gloves back on Wipe hands on a cloth towel What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? Exclude the food handler from …

ServSafe Food Handler Practice Test 3 Answers Read More »

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? 41°F (5°C) 50°F (10°C) 60°F (16°C) 70°F (21°C) Which does not require sanitizing? Plates Knives Walls Tongs A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear …

ServSafe Food Handler Practice Test 2 Answers Read More »

Which method is a safe way to thaw food? As part of the cooking process Under running water at 125°F (52°C) or higher Submerged in a sink of standing water at 70°F (21°C) On the counter at room temperature One way for managers to show that they know how to keep food safe is to …

ServSafe Food Handler Practice Test 1 Answers Read More »