SERVSAFE 90 QUESTIONS ALL CORRECT

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which action could lead to cross contamination? Ans- touching more than one TCS food before washing your hands the primary risk associated with transporting ice in containers originally used to sto... re chemicals is that they Ans- may still have residue after they have been cleaned which procedure would help protect food from contamination by food handlers and customers? Ans- installing sneeze guards above the salad bar the third compartment in a three compartment sink is for Ans- sanitizing why should training documentation reports be kept? Ans- they verify that training has been completed a correctly designed and installed three compartment sink must have which type of backflow prevention? Ans- air gap if found during a food safety inspection, which hazard is grounds for closing a foodservice operation? Ans- significant lack of refrigeration a food handler must remove what item before working with food? Ans- medical bracelet the only acceptable jewelry for a food handler is a Ans- plain metal ring mineral buildup has formed on the steam table. which cleaning agent would best remove it? Ansdelimer 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? Ans- time temperature abuse of the roast beef which is the best location for chemical detergents and sanitizers to be stored? Ans- on shelves in the dishwashing area the hair, nose, throat, and infected cuts of an average healthy person Ans- may carry Staphyloccocus who should the manager contact when reporting a suspected foodborne illness? Ans- local regulatory authority waste water backs up into the kitchen. who should be contacted after the regulatory authority suspends the permit to operate? Ans- licensed plumber what is the first thing a person in charge should do when someone arrives at the foodservice operation and says that they are there to conduct an inspection of the operation? Ans- ask for identifiction what is the reaction of the immune system to a specific food called? Ans- food intolerance tabletop equipment on legs requires a clearance of at least Ans- 4 inches shucked oysters must be Ans- purchased from an approved supplier which food should be stored below all others in a cooler? Ans- raw poultry a food handler has opened a container of commercially prepared potato salad. after how many days must the potato salad be discarded if it has been properly stored? Ans- 7 what is the correct way to clean a cutting board? Ans- wash, rinse, and sanitize an illness caused by what pathogen must be reported to the regulatory authority? Ans- norovirus which temperature is acceptable for cold storing potato salad? Ans- 46 F cross contact is a concern with Ans- allergens in food when prepping food for customers with a food allergy, food handlers must Ans- wash, rinse, and sanitize cookware and utensils first hand antiseptics may only be used if they are Ans- approved by the FDA in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler? Ans- broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts which sink should be used to empty mop buckets and rinse cleaning tools and brushes? Ansservice a food handler should recalibrate a thermometer after Ans- it falls on the floor sinks must be used for the correct intended purpose to prevent Ans- cross contamination the most effective way to prevent pest problems is by Ans- maintaining a clean environment A delivery of rice boxes should be rejected if the Ans- Box bottoms are water stained a cook takes poultry out of the oven for service, checks the temp of poultry that is baking, and finds that it is 150 F . the cook records this in a log and continues cooking the poultry until its temp is at 165 F. which step in this process was the corrective action. Ans- continuing the cooking process the most common transmission form for hepatitis A in foodborne illness outbreaks involving ready to eat foods is Ans- an infected employee which information is required on a safety data sheet? (SDS) Ans- first aid information a cherry pit in a slice of pie is which type of contaminant? Ans- physical For a foodborne illness to be considered an "outbreak", a minimum of h [Show More]

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