ServSafe food handler guide test already passed

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ServSafe food handler guide test already passed 1.) What are three types of hazards that make food unsafe ? ✔✔D.) chemical , physical , and biological 2.) cross-contamination occurs when ........ ..? ✔✔c.) pathogens transfer from one surface or food to another 3.) What is time-temprature abuse? ✔✔a.) allowing food to stay at temperatures good for the growth of pathogens 4.) a food handler accidently sprays a cleaner into the fryer oil and continues to use the fryer. which type of hazard is this ? ✔✔b.) chemical 5.) a food handler transfers pathogens from hands to food. how could it have been prevented ? ✔✔b.) praticeing good personal hygiene 6.) after cutting up melons, a food handler puts them in the cooler. What is this an example of? ✔✔b.) controlling time and temperature 7.) a food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of.....? ✔✔c.) cross-contamination 8.) What is the correct order for hand washing? ✔✔c.) What hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry 9.) hands should be scrubbed with soap for how many seconds during hand washing? ✔✔d.) 10- 15 10.) a food handler has just finished busting a table. What must the food handler do before handling food? ✔✔a.) wash hands 11.) when should hand aniceptics be used ? ✔✔a.) after hand washing 12.) hand washing sinks should be used for....? ✔✔a.) hand washing only 13.) a food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves ? ✔✔d.) change them 14.) a food handler has an infected wound on the finger. What must be placed over the wound ? ✔✔d.) a finger cot 15.) What jewelry can food handlers wear while working ✔✔c.) medical ID braclet D.) plain band ring 16.) to keep food safe, a hair restraint must be worn when ? ✔✔c.) preparing food 17.) which symptoms must be reported to a manager? ✔✔c.) diarrhea, vomiting, jaundice, sore throat, with fever 18.) pathogens grow well between which temperatures? ✔✔c.) 41°f and 135°f ( 5°c and 57°c) 19.) which food item needs time and temperature control to keep it safe? ✔✔b.) cooked rice 20.) where should a food handler check the temperature of food? ✔✔d.) in the thickest part 21.) cooked poultry must reach what minimum internal temperature for at least 15 seconds? ✔✔d.) 165°F (74°c) 22.) at what minimum temperature must hot TCS food be held? ✔✔d.) 135°F (57°c) 23.) ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food ... ✔✔c.) will be prepared 24.) What is the correct temperature for receiving cold TCS food? ✔✔41° F (7°c) or lower 25.) What is one of the correct ways to thaw TCS food ? ✔✔b.) as part of the cooking process 26.) food containing an allergen comes in contact with another food item and their proteins mix . This is called ....? ✔✔a.) cross contamination 27.) to prevent cross contamination when prepping raw meat and ready-to-eat food, a food handler should.....? ✔✔b.) clean and sanitize the work surfaces between each product 28.) the correct way to scoop ice for a customer's beverage is to use ✔✔d.) ice scoops 29.) where should wiping cloths be stored when not in use ? ✔✔b.) in sanitizer solution 30.) juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do? ✔✔c.) remove the dirty wrap, rinse the strawberries and the pan , replace the wrap, and return it to storage 31.) where should cleaning supplies and chemicals be stored? ✔✔c.) in a designated storage area 32.) What are three of the big eight food allergens? ✔✔a.) eggs, wheat, fish 33.) a customer with a milk allergy is served a slice of pie with ice cream. What should the server do ? ✔✔b.) prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it 34.) surfaces that touch food must be ...? ✔✔b.) cleaned and sanitized 35.) What is the first step when cleaning and sanitizing correctly? ✔✔b.) remove food from the service 36.) What is it important to leave a sanitizer on a surface for the correct amount of time ? ✔✔d.) to kill all pathogens that may have been on the surface 37.) What should a dish washer do to make sure a sanitizer is effective ? ✔✔d.) use a test kit to check the sanitizer`s strength 38.) pests can cause while two types of contamination? ✔✔c.) psycial and biological 39.) What must the third compartment In a three-compartment sink be filled with? ✔✔c.) water and sanitizer 40.) after how many hours of constant use must a food-contact surface be cleaned and sanitized? ✔✔d.) 4 [Show More]

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