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...
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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