Servsafe Food Handler Test 5

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What must a food handler with a hand wound do to safely work with food?

Correct! Wrong!

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?

Correct! Wrong!

The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.

What is the maximum number of days that ready-to-eat food can be stored if held at 41°F (5°C)?

Correct! Wrong!

Ready-to-eat food can be stored if held at 41°F (5°C) for a maximum of 7 days.

Which group of individuals has a higher risk of foodborne illness?

Correct! Wrong!

The elderly have a higher risk of foodborne illness.

What is the final step in cleaning and sanitizing a prep table?

Correct! Wrong!

The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.

What is the most likely cause of wheezing and hives?

Correct! Wrong!

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

When can a food handler with a sore throat and a fever return to work with or around food?

Correct! Wrong!

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 food safety practice can prevent cross-contact?

Correct! Wrong!

Washing, rinsing, and sanitizing utensils before each use can prevent cross-contact.

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.

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