servsafe 90 QUESTIONS with 100% Correct Answers
which action could lead to cross contamination? - Answer️️ -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 - Answer️�...
which action could lead to cross contamination? - 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 - Answer✔️✔️-may still have residue
after they have been cleaned
which procedure would help protect food from contamination by food
handlers and customers? - Answer✔️✔️-installing sneeze guards above the
salad bar
the third compartment in a three compartment sink is for - Answer✔️✔️-
sanitizing
why should training documentation reports be kept? - Answer✔️✔️-they
verify that training has been completed
a correctly designed and installed three compartment sink must have
which type of backflow prevention? - Answer✔️✔️-air gap
if found during a food safety inspection, which hazard is grounds for
closing a foodservice operation? - Answer✔️✔️-significant lack of
refrigeration
a food handler must remove what item before working with food? -
Answer✔️✔️-medical bracelet
the only acceptable jewelry for a food handler is a - Answer✔️✔️-plain metal
ring
mineral buildup has formed on the steam table. which cleaning agent
would best remove it? - 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? -
Answer✔️✔️-time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be
stored? - Answer✔️✔️-on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person -
Answer✔️✔️-may carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne
illness? - Answer✔️✔️-local regulatory authority
waste water backs up into the kitchen. who should be contacted after the
regulatory authority suspends the permit to operate? - 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? - Answer✔️✔️-ask for identifiction
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