ServSafe Food Handlers Exam

Front

During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath: elbow, upper arms, fingernails, shoulders

Back

fingernails

Front

Some bacteria, viruses, parasites, and fungi can cause an illness. These are known as

Back

pathogens.

Front

Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?

Back

24

Front

Dicing onions on the same cutting board used for slicing raw beef can cause

Back

cross-contamination

Front

When the cook is not using the cleaning towel to wipe up spills on the counter, where should it be stored?

Back

In sanitizer solution

Front

What did the food handler do wrong after wetting hands and arms, applying liquid soap, scrubbing them for 6 seconds, rinsing with warm water, and drying with a hand dryer?

Back

Scrubbed hands for 6 seconds

Front

How can an operation prevent cross-contamination in self-service areas? Options: Put thermometers in cold food items, Allow customers to reuse their plates only once, Check temperatures every four hours, Place food under sneeze guards

Back

Place food under sneeze guards

Front

Which food is at a temperature that allows bacteria to grow well? A roast at 52ºC, Hamburgers at 74ºC, Pork chops at 77ºC, A steak at 82ºC

Back

A roast at 52ºC

Front

Which food is a TCS food? Options: Saltine crackers, Cooked beans, Canned peaches, Raw carrots

Back

Cooked beans

Front

Which item does NOT have a food-contact surface? Tongs, Glasses, Utensils, Mop bucket

Back

Mop bucket