Servsafe Food Handler Test 5
Where must chemicals like cleaners and sanitizers be kept?
Chemicals such as cleaners and sanitizers should be stored away from any food, as well as clean equipment and utensils. Proper storage of chemicals is essential to prevent contamination and maintain food safety.
How exactly should raw animal feeds be kept in the fridge?
Raw animal foods, such as raw meats, poultry, seafood, and eggs, should be stored in containers on the lowest shelves of the refrigerator. This practice is recommended to prevent cross-contamination and ensure food safety.
What food safety practice can prevent cross-contact?
Washing, rinsing, and sanitizing utensils before each use can prevent cross-contact.
What is the maximum number of days that ready-to-eat food can be stored if held at 41°F (5°C)?
Ready-to-eat food can be stored if held at 41°F (5°C) for a maximum of 7 days.
What is the final step in cleaning and sanitizing a prep table?
The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.
When can a food handler with a sore throat and a fever return to work with or around food?
A food handler with a sore throat and a fever can return to work with or around food when a written medical release is provided.
What is required to sanitize the tools, tables, and other surfaces that come into contact with the food?
To sanitize equipment, tables, and other work surfaces that come into direct contact with food, it is necessary to use a wiping cloth that has been soaked in a solution of water and an approved sanitizer. Sanitizing surfaces helps to eliminate bacteria and ensure food safety.
How long can a prepared or opened ready-to-eat potentially dangerous dish be kept in the refrigerator?
When a ready-to-eat potentially hazardous food has been opened or prepared, it can typically be stored in the refrigerator for a maximum of 7 days, as long as it has been consistently maintained below 5°C (41°F) during that entire time. This guideline helps to ensure food safety and minimize the risk of bacterial growth.
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink.
What must a food handler with a hand wound do to safely work with food?
To safely work with food a food handler with a hand wound must bandage the wound with an impermeable cover and wear a single-use glove.
What is the final step in cleaning and sanitizing a prep table?
The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.
When and where may you consume food while smoking in the establishment?
Smoking and eating are generally not allowed in areas where food is prepared or stored, such as the kitchen or food preparation areas within an establishment. This is to maintain food safety and prevent contamination.
What is the most likely cause of wheezing and hives?
Food allergies are the most likely cause of wheezing and hives.
Which group of individuals has a higher risk of foodborne illness?
The elderly have a higher risk of foodborne illness.
If you have a contagious sickness, can you still work?
No, it is not appropriate to work if you have a contagious illness. Working while being contagious can put others at risk of contracting the illness, compromising their health and potentially spreading it further within the workplace.
What method gets rid of roaches the best?
Sealing areas where roaches can hide and keeping the establishment clean are important steps in preventing and controlling a roach infestation.