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SERVSAFE FOOD HANDLER EXAM A, B, 7TH EDITION BOOK AND STUDY GUIDE ACTUAL EXAM LATEST UPDATE THIS YEAR COMPLETE 350 QUESTIONS AND CORRECT ANSWERS ALREADY GRADED A+$24.99
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SERVSAFE FOOD HANDLER EXAM A, B, 7TH EDITION BOOK AND STUDY GUIDE ACTUAL EXAM LATEST UPDATE THIS YEAR COMPLETE 350 QUESTIONS AND CORRECT ANSWERS ALREADY GRADED A+
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Course
SERVSAFE FOOD HANDLER
Institution
SERVSAFE FOOD HANDLER
SERVSAFE FOOD HANDLER EXAM A, B, 7TH EDITION BOOK AND STUDY GUIDE ACTUAL EXAM LATEST UPDATE THIS YEAR COMPLETE 350 QUESTIONS AND CORRECT ANSWERS ALREADY GRADED A+
SERVSAFE FOOD HANDLER EXAM A, B, 7TH EDITION
BOOK AND STUDY GUIDE ACTUAL EXAM LATEST
UPDATE THIS YEAR COMPLETE 350 QUESTIONS AND
CORRECT ANSWERS ALREADY GRADED A+
CONTENTS
➢ SERVSAFE FOOD HANDLER EXAM A
➢ SERVSAFE MANAGER 7TH EDITION (BOOK) QUESTION BANK
➢ SERVSAFE FOOD HANDLER EXAM -EXAM B
➢ SERVSAFE FOOD HANDLER EXAM -STUDY GUIDE
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ServSafe Food Handler Exam A
QUESTION: 1. A food handler notices that a cutting surface has food bits dried onto it and runs
it through the dishwasher. This is an example of
a. practicing good personal hygiene
b. cleaning and sanitizing surfaces the right way
c. eliminating physical hazards
d. controlling time and temperature - ANSWER-c. eliminating physical hazards
QUESTION: 2. A food handler noticed that the temperature of the cooler is 55 degrees F(13
degrees C). What should the food handler do next?
a. put all the food in the freezer
b. turn the thermostat down
c. move the food to another cooler
d. tell the manager - ANSWER-d. tell the manager
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,Page 3 of 106
QUESTION: 3. During hand washing, food handlers should scrub their hands and arms
thoroughly clean their
a. elbows
b. upper arms
c. fingernails
d. shoulders - ANSWER-c. fingernails
QUESTION: 4. Which food needs time and temperature control for safety?
a. dried pasta
b. baked potato
c. sliced bread
d. uncooked rice - ANSWER-b. baked potato
QUESTION: 5. Which item must be applied over a bandage on a food handler's finger?
a. tape
b. gauze
c. finger cot
d. splint - ANSWER-c. finger cot
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, Page 4 of 106
QUESTION: 6. Is it correct to store towels that are used to clean food spills in a sanitizer solution
when they are not in use?
a. no, they should be kept on the workstation where spills typically occur
b. no, they should be kept in the food handler's apron or back pocket for easy access
c. yes, as long as the solution is kept on the shelf above the workstation
d. yes, towels for cleaning food spills should always be kept in sanitizing solution when not in
use - ANSWER-d. yes, towels for cleaning food spills should always be kept on sanitizing solution
when not in use
QUESTION: 7. Which food is stored correctly?
a. cases of lemons stored on the floor
b. boxes of pasta on a shelf 2 inches off the floor
c. cans of kidney beans on a shelf 4 inches off the floor
d. cartons of apples on a shelf 6 inches off the floor - ANSWER-d. cartons of apples on a shelf 6
inches off the floor
QUESTION: 8. Which must cleaned and rinsed but NOT sanitized?
a. walls
b. stockpots
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