SERVSAFE FOOD HANDLER TEST EXAM 2024 WITH 100%
CORRECT ANSWERS
Hot food required for service the next day should: - Correct Answer-be cooled rapidly then refrigerated
Hot food should be held at during service - Correct Answer-a minimum of 135°F
How often should a food handler change their gloves? - Correct 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 - Correct Answer-B. unopened prepackaged food
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it
will be held for longer than how many hours? - Answer- 24 hours
When washing tableware in a three-compartment sink, the water temperature should be at least - Answer-
110 degrees F
Which item must be applied over a bandage on a food handler's finger? - Answer- gauze
Food should be stored at least which distance from the floor? - Answer- 6in
. It is important to cover food when storing it in order to
a. seal in the flavor
b. decrease discoloration
c. prevent cross-contamination
d. keep temperature consistent - 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
,How many seconds should the entire hand washing process take?
a. 6
b. 10
c. 15
d. 20 - Answer- d. 20
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
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
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
A cutting board is washed in detergent and then rinsed. The cutting board is considered - Answer- clean
Before putting a large pork roast in the refrigerator, you should first: - Correct Answer- cut it into smaller
pieces
A sanitizer: - Correct Answer-kills bacteria
Which meat is the safest to eat when cooked "rare"? - Correct 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 - Correct Answer-A. handling raw meat, poultry, or seafood
Approved Suppliers - Answer- suppliers that have been inspected and meet applicable local, state, and
federal laws
Backflow - Answer- unwanted reverse flow of contaminants through a cross-connection into a drinkable
water system
-pressure in drinkable water drops below pressure in contaminated water
Bacteria - Answer- single-celled, living microorganisms that can spoil food and cause food borne illness
Min internal temperature for poultry, stuffing made with meat, fish or poultry, stuffed meat, seafood,
poultry or pasta, dishes the include previously cooked TCS ingredients - Answer- 165F (74C) for 15
seconds
min internal temp for ground meat, injected meat (flavor injected roasts), mechanically tenderized meat,
ratites (emu meat), ground seafood,, shell eggs that will be hold held for service - Answer- 155F (68C) for
15 seconds
minimal internal temp for seafood, steaks/ chops of pork beef veal and lamb, commercially raised game,
shell eggs that will be served immediately - Answer- 145F (63C) for 15 seconds
Min internal temp for roasts of pork, beef, veal, and lamb - Answer- 145F (63C) for 4 minutes
Min internal temp for fruit, vegetables, grains, legumes that will be hot held for service - Answer- 135F
(57C)
Bacillus cereus gastroenteritis - Answer- spore-forming bacteria found in dirt. causes two different toxins
which result in 2 different illnesses
Food commonly linked with diarrhea illness caused by bacillus cereus gastroenteritis? - Answer- cooked
veggies
meat products
milk
Food commonly linked with vomiting illness caused by bacillus cereus gastroenteritis? - Answer- cooked
rice dishes including fried rice and rice pudding
, most common symptoms of diarrhea illness caused by bacillus cereus gastroenteritis? - Answer- watery
diarrhea
no vomiting
most common symptoms of vomiting illness caused by bacillus cereus gastroenteritis? - Answer- nausea
vomiting
how to prevent bacillus cereus gastroenteritis? - Answer- cook food to minimum internal temps
hold food at correct temps
cool food correctly
control time and temperature
Listeriosis (Listeria monocytogenes) - Answer- found in dirt, water and plants. Grows in cool, moist
environments unlike other bacteria. Uncommon in healthy people.
Food commonly linked with Listeriosis? - Answer- raw meat
unpasteurized dairy products
ready to eat food (deli meat, hot dogs, soft cheeses, etc)
most common symptoms of Listeriosis in Pregnant woman ? - Answer- miscarriage
most common symptoms of Listeriosis in newborns? - Answer- sepsis
pneumonia
meningitis
how to prevent Listeriosis? - Answer- throw away expired product
cook raw meat to min internal temps
prevent cross contamination between raw/undercooked food and ready to eat food
avoid using unpasteurized dairy products
control time & tempe
hemorrhagic colitis - Answer- Enterohemoryhagic and shiga toxin E. coli can be found in the intestines of
cattle. It can also be found in people.
