Serv safe food handler - Study guides, Class notes & Summaries

Serv safe 90 questions practice and answers_all correct. A food handler should wash their hands between shaking hands and refilling food on a salad bar Metal shavings in a can of peaches is considered what type of contamination? * Physical Most often, food becomes unsafe due to the people that handle the food Cross-contamination can occur when a food handler carries raw vegetable and raw ground chicken on the same tra During a shift a food handler complains about a sore throat and f...

Servsafe Food Handler Examination - LATEST 2023 / 2024 Which food is stored correctly? a. cases of lemons stored on the floor b. boxes of pasta on a shelf 2 inches off the floor c. cans of kidney beans on a shelf 4 inches off the floor d. cartons of apples on a shelf 6 inches off the floor 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 soak...

SERVSAFE Numbers What temp should water be at for hand washing Answer: 100F Food being held for service needs to have the temp. checked at least every ___ hours Answer: 4 Floor mounted equipment needs to be on leg at least how many inches off the ground? Answer: 6 inches How long should items being sanitized by heat be soaked in hot water? Answer: At least 30 seconds

Serv safe 90 Exam Questions With 100% Correct Answers A food handler should wash their hands - answerbetween shaking hands and refilling food on a salad bar Metal shavings in a can of peaches is considered what type of contamination? * - answerPhysical Most often, food becomes unsafe due to - answerthe people that handle the food Cross-contamination can occur - answerwhen a food handler carries raw vegetable and raw ground chicken on the same tra During a shift a food handler complains ...

The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of poor cleaning and sanitizing

The three types of hazards that make food unsafe - Answers-biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Answers-Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Answers-Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of - Answers-poor clea...

Serv-Safe Manager Practice Exam Questions with accurate answers, 100% Accurate, rated A+ Which unused items may be re-served to another customer? - -Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - -Under hot running water. How should a cloth used for wet-wiping be stored? - -In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - -In a protected and designated location. Which sympt...

Serv-safe Manager Exam, Questions with accurate answers, 100% Accurate, graded A+ 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - -C. When two or more people report the same illness from eating the sam...

Serv-Safe Food Handler Exam Questions with accurate answers, 100% Accurate, graded A+ The three types of hazards that make food unsafe - -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - -Chemical A food handler cleans dirty dishes using hot water and then puts them away with t...

Serv-Safe Exam 2022, Exam Questions with accurate answers, 100% ACCURATE, GRADED A A service sink should be used for - -cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - -Time-temperature abuse of t...