servsafe 90 QUESTIONS
which action could lead to cross contamination? - CORRECT ANSWER-touching
more than one TCS food before washing your hands
the primary risk associated with transporting ice in containers originally used to
store chemicals is that they - CORRECT ANSWER-may still have residu...
servsafe 90 QUESTIONS
which action could lead to cross contamination? - CORRECT ANSWER-touching
more than one TCS food before washing your hands
the primary risk associated with transporting ice in containers originally used to
store chemicals is that they - CORRECT ANSWER-may still have residue after
they have been cleaned
which procedure would help protect food from contamination by food handlers
and customers? - CORRECT ANSWER-installing sneeze guards above the
salad bar
the third compartment in a three compartment sink is for - CORRECT
ANSWER-sanitizing
why should training documentation reports be kept? - CORRECT ANSWER-they
verify that training has been completed
a correctly designed and installed three compartment sink must have which type
of backflow prevention? - CORRECT ANSWER-air gap
if found during a food safety inspection, which hazard is grounds for closing a
foodservice operation? - CORRECT ANSWER-significant lack of refrigeration
a food handler must remove what item before working with food? - CORRECT
ANSWER-medical bracelet
the only acceptable jewelry for a food handler is a - CORRECT ANSWER-plain
metal ring
mineral buildup has formed on the steam table. which cleaning agent would best
remove it? - CORRECT ANSWER-delimer
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? - CORRECT ANSWER-time
temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be stored? -
CORRECT ANSWER-on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person -
CORRECT ANSWER-may carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness?
- CORRECT ANSWER-local regulatory authority
waste water backs up into the kitchen. who should be contacted after the
regulatory authority suspends the permit to operate? - CORRECT
ANSWER-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? - CORRECT ANSWER-ask for identifiction
what is the reaction of the immune system to a specific food called? - CORRECT
ANSWER-food intolerance
tabletop equipment on legs requires a clearance of at least - CORRECT
ANSWER-4 inches
shucked oysters must be - CORRECT ANSWER-purchased from an approved
supplier
which food should be stored below all others in a cooler? - CORRECT
ANSWER-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? - CORRECT ANSWER-7
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