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SERVSAFE FOOD HANDLER EXAM / SERVSAFE FOOD HANDLERS EXAM RECENT AND THE BEST VERSION ALL QUESTIONS AND CORRECT ANSWERS/ BEST GRADED A+$7.99
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SERVSAFE FOOD HANDLER EXAM / SERVSAFE FOOD HANDLERS EXAM RECENT AND THE BEST VERSION ALL QUESTIONS AND CORRECT ANSWERS/ BEST GRADED A+
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Course
SERVSAFE FOOD HANDLER
Institution
SERVSAFE FOOD HANDLER
SERVSAFE FOOD HANDLER EXAM / SERVSAFE
FOOD HANDLERS EXAM RECENT AND THE BEST
VERSION ALL QUESTIONS AND CORRECT
ANSWERS/ BEST GRADED A+What is the definition of a foodborne disease outbreak?
Select one:
a. Foreign objects such as glass or bits of packaging, accidentally mixed into food.
b. Mas...
SERVSAFE FOOD HANDLER EXAM / SERVSAFE
FOOD HANDLERS EXAM RECENT AND THE BEST
VERSION ALL QUESTIONS AND CORRECT
ANSWERS/ BEST GRADED A+
What is the definition of a foodborne disease outbreak?
Select one:
a. Foreign objects such as glass or bits of packaging, accidentally mixed into food.
b. Mass destruction of food crops by swarms of insects or other organisms.
c. Incident in which two or more people experience the same illness after eating the
same food
d. When bacteria spreads between food, surface or equipment. - ANSWER: c
When you have a fever and runny nose:
Select one:
a. Call a doctor and schedule an appointment.
b. Talk with your supervisor about your symptoms.
c. Wear gloves when you touch food.
d. Keep a box of tissue near your workstation. - ANSWER: b
A food handler has finished slicing raw pork. Before chopping lettuce, the food-
contact surface should be
a. brushed and wiped
b. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized - ANSWER: d. cleaned and sanitized
,AGRADESTUVIA
2|Pag e
How many seconds should the entire hand washing process take?
a. 6
b. 10
c. 15
d. 20 - ANSWER: d. 20
Before washing dishes in a dishwasher, a food handler should ensure that
a. towels for drying are nearby and clean
b. detergent and sanitizer dispensers are filled
c. spray nozzles are soaking in a bucket of delimer
d. water temperature is at least 100 degrees F - ANSWER: b. detergent and
sanitizer dispensers are filled
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
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
, AGRADESTUVIA
3|Pag e
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
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
Which must cleaned and rinsed but NOT sanitized?
a. walls
b. stockpots
c. utensils
d. glasses - ANSWER: a. walls
A food handler comes to work with diarrhea and begins prepping food. Which risk
is the food handler taking?
a. none
b. not getting work done
c. becoming dehydrated
d. spreading pathogens to food - ANSWER: d. spreading pathogens to food
The use-by date of a stored bowl of potato salad is today. Can the salad be served?
a. no, because today is the use-by date
b. no, because the salad should have already been thrown out
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