Food and Nutrition > QUESTIONS & ANSWERS > Serv safe 90 questions practice Veified Grade A+ (All)

Serv safe 90 questions practice Veified Grade A+

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A food handler should wash their hands Ans- between shaking hands and refilling food on a salad bar Metal shavings in a can of peaches is considered what type of contamination? * Ans- Physical Most often, food becomes unsafe due to Ans- the people that handle the food Cross-contamination can occur Ans- 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 fever. What should the manager do with the food that the employee prepared earlier in the day? Ans- Throw it out Water hardness can affect cleaning by Ans- decreasing the effectiveness of detergents How many days do shellstock records need to be maintained after the last item has been sold? * Ans- 90 Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130 F. The soup is pulled and reheated. What temperature must the soup be reheated? Ans- 165 F What is the minimum number of people to complain of foodborne illness in order to be considered an outbreak? Ans- 2 A cook begins his shift on the salad station at 8am. At 11am he takes a break and returns at 11:30am. At 3pm he leaves for the day. When should he have washed hands and applied gloves? Ans- 8am and 11:30am A food handler diagnosed with jaundice may return to work once seven days have passed and they have Ans- a written release from a medical practitioner and regulatory authority approval Ans- 8am and 11am Ans- 11am and 3pm To assist a customer with a food allergy, a server should be able to Ans- discuss menu food items Ans- deliver all plates to the table at the same time Ans- provide a sample of the dish A cook is preparing a dinner for a local retirement residence. Which item should be removed from the menu? Ans- Sushi Ans- Raw vegetable platter Ans- Chicken salad sandwiches Ans- Deviled eggs A service sink is used for Ans- cleaning mops and throwing out waste water Ans- washing, rinsing and sanitizing utensils Ans- first-aid functions such as eye washing Ans- food prep activities Ready-to-eat TCS food prepared on-site and stored at the correct temperature can be held for up to how many days? Ans- 7 Ans- 3 Ans- 8 Ans- 2 After switching from cutting cantaloupe to romaine lettuce, the cutting board Ans- must be cleaned and sanitized Ans- can be wiped with disposable towels and reused Ans- must be rinsed with hot water and dried

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