1. It is important to cover food when storing it in order to |
c. prevent cross contamination |
2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be |
d. cleaned and sanitized |
3. How many seconds should the entire hand washing process take? |
d. 20 |
4. Before washing dishes in a dishwasher, a food handler should ensure that |
b. detergent and sanitizer dispensers are filled |
5. Which item must be applied over a bandage on a food handler’s finger? |
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? |
d. yes, towels for cleaning food spills should always be kept on sanitizing solution when not in use |
7. Which food is stored correctly? |
d. cartons of apples on a shelf 6 inches off the floor |
8. Which must cleaned and rinsed but NOT sanitized? |
a. walls |
9. A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking? |
d. spreading pathogens to food |
10. The use-by date of a stored bowl of potato salad is today. Can the salad be served? |
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 |
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? |
d. tell the manager |
13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their |
c. fingernails |
14. Which food needs time and temperature control for safety? |
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 |
b. controlling time and temperature |
16. Which food item is ideal for bacterial growth? |
d. sour cream |
17. Which is a physical hazard? |
d. bone |
18. A food handler cleans up a spill. What should the food handler do next? |
a. wash hands correctly |
19. A food handler may wear nail polish while working with food if |
a. gloves are applied |
20. Pests are a food safety hazard because they |
c. carry pathogens |
21. Food contamination caused by pathogens on a food handlers body can be controlled by |
a. good personal hygiene |
22. Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the |
a. transfer of pathogens from one surface to another |
23. Which hot food is in the temperature danger zone? |
a. fish held at 126 degrees F (52 degrees C) |
24. Which empty, cleaned , and sanitized container may NOT be used for storing food? |
d. 5-gallon bucket of powdered sanitizer |
25. Should food handlers use bare hands when serving muffins? |
b. no, because pathogens from food handlers’ hands could contaminate the muffins |
26. At which temperature can cooked chicken breasts be hot-held ? |
d. 137F (58C) |
27. Stocked hand washing stations must have which item? |
b. soap |
28. Before handling food what should food handlers do when they have wounds on their hands? |
c. bandage the wound |
29. In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts it into a customers cup of hot soup to cool it. Why is this NOT allowed? |
c. the ice could be contaminated and make the customer sick |
30. When should food handlers wash their hands? |
d. after handling money |
31. A bandage in a bowl of soup is which type of hazard? |
c. physical |
32. Which item does NOT have a food-contact surface? |
d. mop bucket |
33. Which item must be cleaned and sanitized? |
b. butcher knife |
34. A food handler washes hands after using the restroom. This is an example of |
a. practicing good personal hygiene |
35. The transfer of pathogen from one surface to another is called |
c. cross contamination |
36. Where should a food handler check the temperature of food? |
d. in the thickest part |
37. Where is the best place for a food handler to clean a garbage container? |
a. away from food prep areas |
38. Which is the correct order for hand washing? |
d. wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry |
39. A food handler who is chopping celery leaves the kitchen area to speak to the manager. Before returning to finish chopping the celery, which action must the food handler take? |
c. clean and sanitize the knife and cutting board |
40. Before a roast that was just prepped can be stored, it must be labeled with the name of the food and the |
a. use-by date |
Servsafe Food Handler Examination
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