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SEVSAFE 90 QUESTIONS AND ANSWERS
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SEVSAFE 90 QUESTIONS AND ANSWERS
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SEVSAFE 90 QUESTIONS AND ANSWERSThe purpose of a Safety Data Sheet (SDS) is to - answer- inform food handlers about
the hazards of the chemicals they use
Chemicals used in an operation must be labeled with their - answer- common name
An unacceptable material for cutting boards is - answer- soft wood, such as pine
Which item may be worn by a food handler? - answer- Plain metal ring
By washing their hands each time before entering the food-prep area, a Person In
Charge - answer- reinforces behavior through modeling
What is a potential contamination source that could result in foodborne illness at an
outdoor, temporary serving location? - answer- Used facial tissues kept in an apron
Floor-mounted equipment must have legs that are at least how tall - answer- 6 in
(15cm)
Which method will prevent backflow into the drinkable water supply? - answer- air gap
Which food would be safe to serve to a highly susceptible population? - answer-
Chocolate sauce
When prepping food, a food handler should not wear which item? - answer- medical
alert bracelet
To transport cold time/temperature control for safety (TCS) foods, the maximum
temperature of the food should be - answer- 41 ⁰F
ALERT is an acronym that represents - answer- a way to decrease the risk of intentional
food contamination
Glass from a broken light bulb in food is an example of which type of contamination? -
answer- physical
Which delivery must be rejected? - answer- unpasteurized grade A milk
Which is the correct response to a sewage backflow in an operation? - answer- close
the operation immediately
What is the first thing a Person In Charge should do when someone arrives at the
foodservice operation and says they are there to conduct an inspection of the
operation? - answer- ask for identification
, Individuals who deliberately contaminate food can be accused of - answer- food
tampering
A food handler fills two containers with sliced tomatoes for sandwiches later in the
week. The containers should be labeled with the date of - answer- expiration
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? - answer- time-temperature abuse of the roast beef
Ready-to-eat time/temperature control for safe (TCS) food may be held at 41 ⁰F (5 ⁰C) for
a total of how many days? - answer- 7
A food handler who has diarrhea may return to work after being symptom-free for at
least how many hours? - answer- 24
A danger or threat to health that requires immediate correction or closure to prevent
injury is a(n) - answer- imminent health hazard
The third compartment in a three-compartment sink is for - answer- sanitizing
Which condition requires the person in change to exclude a food handler from the prep
area? - answer- Diarrhea
When should hand antiseptics be used in an operation? - answer- after handwashing
Electrical power outages and sewage backups are classified as - answer- Imminent
health hazards
Outside garbage containers must be - answer- sealed with tight fitting lids
What is one way of preventing backflow? - answer- using an appropriately placed air
gap
What must a food handler use to determine the concentration of sanitizing solution? -
answer- test kit
Biological contaminants that can result in food poisoning are - answer- bacteria, viruses,
and toxins
which item can be re-served to customers? - answer- unopened prepackaged food
Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in
a(n) - answer- clean, pest-proof containers
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