Servsafe Food Handler Test 1

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What is the most likely cause of wheezing and hives?

Correct! Wrong!

Food allergies are the most likely cause of wheezing and hives.

How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized?

Correct! Wrong!

An iodine sanitizer solution needs to be in contact with the object being sanitized for 30 seconds.

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Correct! Wrong!

Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink

What method should never be used to thaw food?

Correct! Wrong!

Placing the item on a prep counter should never be used as a method to thaw food.

TCS food reheated for hot-holding must reach what temperature?

Correct! Wrong!

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 should foodservice operators do to prevent the spread of hepatitis A?

Correct! Wrong!

To prevent the spread of hepatitis A, exclude staff with jaundice from the operation.

To wash hands properly, a food handler must first:

Correct! Wrong!

The first step to washing hands properly is to wet hands and arms.

Where should ground fish be stored in a cooler?

Correct! Wrong!

Ground fish should be stored below pork roasts in a cooler.

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Correct! Wrong!

If a food-contact surface is in constant use it should be cleaned and sanitized every four hours.

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Servsafe Food Handler Test 2

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