Servsafe Food Handler Test 1
To wash hands properly, a food handler must first:
The first step to washing hands properly is to wet hands and arms.
Which of the following would not be considered part of good hygiene in food handling?
Using hand sanitizer is not a substitute for hand-washing when handling food. All of the other answer choices are considered to be good food-handling practices.
What method should never be used to thaw food?
Placing the item on a prep counter should never be used as a method to thaw food.
Which two labels should be on every package of stored food?
Every container of stored food should be labeled with the name of the food and its expiration date.
The most dangerous temperature zone for storing prepared food is ____.
This is the defined temperature range at which bacteria is mostly likely to grow, causing food spoilage at a higher rate than at any other temperature range.
If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
If a food-contact surface is in constant use it should be cleaned and sanitized every four hours.
Mike cut his finger at work 2 days ago and now it is oozing and infected. What should he do?
Those with infected injuries should not work around food because of the risk of contamination. Because the injury occurred at work and could compromise the health and safety of others, it should also be reported to the manager. While Mike’s injury may require treatment, that level of urgency was not conveyed in the question and is therefore not the best choice.
A customer orders his steak “rare.” What would be an appropriate cooked temperature?
The minimum safe temperature of cooked food is 135 degrees Fahrenheit. While a cooked temperature of 160 or 180 is safe, it would not meet the requirements of a “rare” steak.
Olivia notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have began to thaw. Which action should she take?
The safest action for Olivia to take is to inform a manager. Leaving the chicken, cooking it, or sticking it back in the freezer are not safe options as the chicken may now be harboring 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
Which of the following is not true of hand washing?
While antibacterial soap can be used, it is not a must for effective hand washing.
How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized?
An iodine sanitizer solution needs to be in contact with the object being sanitized for 30 seconds.
What should foodservice operators do to prevent the spread of hepatitis A?
To prevent the spread of hepatitis A, exclude staff with jaundice from the operation.
TCS food reheated for hot-holding must reach what temperature?
TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. TCS food reheated for hot-holding must reach 165° (74°C) for 15 seconds
What is the most likely cause of wheezing and hives?
Food allergies are the most likely cause of wheezing and hives.
Where should ground fish be stored in a cooler?
Ground fish should be stored below pork roasts in a cooler.