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SERVSAFE 90 QUESTIONS ALL ANSWERS CORRECT

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SERVSAFE 90 QUESTIONS ALL ANSWERS CORRECT An action that could lead to cross-contamination is: ️ Touching more than one TCS (Time/Temperature Control for Safety) food before washing your hands. The main risk of transporting ice in containers that were originally used for chemicals is th...

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  • August 14, 2024
  • 9
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • servsafe 90 questions all answers correct

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SERVSAFE 90 QUESTIONS ALL ANSWERS CORRECT


An action that could lead to cross-contamination is:

✔️ Touching more than one TCS (Time/Temperature Control for Safety) food before washing your
hands.



The main risk of transporting ice in containers that were originally used for chemicals is that they:

✔️ May retain residue even after being cleaned.



To protect food from contamination caused by food handlers and customers, the best procedure is:

✔️ Installing sneeze guards above the salad bar.



The third compartment in a three-compartment sink is designated for:

✔️ Sanitizing.



Training documentation reports should be maintained because:

✔️ They confirm that training has been completed.



A properly designed and installed three-compartment sink must have the following type of backflow
prevention:

✔️ Air gap.



If discovered during a food safety inspection, the following hazard warranting the closure of a
foodservice operation is:

✔️ Significant lack of refrigeration.



A food handler must remove the following item before preparing food:

✔️ Medical bracelet.

, The only type of jewelry acceptable for a food handler to wear is:

✔️ A plain metal ring.



If mineral buildup has formed on a steam table, the best cleaning agent to use is:

✔️ Delimer.



When a food handler is slicing roast beef continuously for 6 hours and pauses after 4 hours to wash,
rinse, and sanitize the slicer, then resumes slicing the meat, the most significant risk associated with this
procedure is:

✔️ Time temperature abuse of the roast beef.



The ideal storage location for chemical detergents and sanitizers is:

✔️ On shelves in the dishwashing area.



Most healthy individuals may carry Staphylococcus in:

✔️ Their hair, nose, throat, and infected cuts.



When reporting a suspected foodborne illness, the manager should contact:

✔️ The local regulatory authority.



If wastewater backs up into the kitchen and the regulatory authority has suspended the permit to
operate, the next contact should be:

✔️ A licensed plumber.



The initial action a person in charge should take when someone arrives for an inspection is to:

✔️ Ask for identification.



The immune system’s adverse reaction to a specific food is known as:

✔️ Food intolerance.

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