ServSafe2 Question Preview (ID: 58724)
Review Questions For ServSafe Certification.
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Where is the best place for a food handler to clean a garbage container?
a) away from food prep areas
b) next to the dishwasher
c) in the dry-storage area
d) near the food-prep area
Stocked handwashing stations must have which item?
a) nail brush
b) soap
c) Toilet paper
d) hand lotion
Is it correct to store towels that are use 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
A food handler cleans up a spill. What should the food handler do next?
a) wash hands correctly
b) dip hands in sanitizing solution
c) rinse hands in warm water
d) wipe hands on an apron
In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts them in a customer's cup of hot soup to cool it. Why is this NOT allowed?
a) The dressings may have spilled on the ice and could cause an allergic reaction
b) The dressings will not be held at the correct temperature if a few ice cubes are removed
c) the ice could be contaminated and make the customer sick
d) the ice will dilute the soup and change the flavor
pests are a food safety hazard because they...
a) eat the operation's food
b) offend the customers
c) carry pathogens
d) destroy the building
Before handling food, what should food handlers do when they have wounds on their hands?
a) put a bandage on
b) make sure the wound is clean
c) bandage the wound and put on a single-use glove
d) put antiseptic cream on the wound
Which food item is ideal for bacteria growth?
a) tortilla chips
b) canned chili peppers
c) jar of salsa
d) sour cream
Which must be cleaned and rinsed but NOT sanitized?
a) walls
b) stockpots
c) utensils
d) glasses
How many seconds should the entire handwashing process take?
a) 6
b) 10
c) 15
d) 20
Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the
a) transfer of pathogens from one surface to another
b) poultry from being held at room temperature
c) raw poultry from contaminating their hands
d) contamination of the food with cleaning chemicals
Which empty cleaned, and sanitized container may NOT be used for storing food?
a) 1-gallon plastic container of sour cream
b) 1-gallon plastic thermos
c) 5 gallon bucket of barbecue sauce
d) 5 gallon bucket of powdered sanitizer
A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of
a) practicing good personal hygiene
b) controlling time and temperature
c) preventing cross-contamination
d) cleaning and sanitizing the right way
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 cleaned
d) cleaned and sanitized
During handwashing, food handlers should scrub their hands and arms and thoroughly clean their
a) elbows
b) upper arms
c) fingernails
d) shoulders
A bandage in a bowl of soup is which type of hazard
a) biological
b) chemical
c) physical
d) environmental
Before washing dishes in a dishwasher, a food handler should ensure that the
a) towels for drying are nearby and clean
b) detergent and sanitizer dispensers are filled
c) spray nozzle are soaking in a bucket of delimer
d) water temperature is at least 100 degrees
Before a roast that was just prepped can be stored, it must be labeled with the name of the food and the
a) use-by-date
b) ingredients used
c) name of the cook
d) purchase date
When should food handlers wash their hands?
a) before clearing dirty dishes
b) before handling chemicals
c) after their shift ends
d) after handling money
At which temperature can cooked chicken breasts be hot-held?
a) 110 F
b) 127 F
c) 130 F
d) 137 F
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