Servsafe Food Handlers 2

Personal Hygeine

100

15.  What jewelry can food handlers wear while working?

•  Diamond bracelet
•  Sports watch
•  Medical ID bracelet
•  Plain band ring

•  Plain band ring

200

16.  To keep food safe, a hair restraint must be worn when

•  busing tables.
•  cleaning restrooms.
•  prepping food.
•  Delivering food off-site.

•  prepping food.

300

17.  Which symptoms must be reported to a manager?

•  Headache, ear ache, fever, dizziness
•  Toothache, back ache, itchy eyes, rash with fever
• Diarrhea, vomiting, jaundice, sore throat with fever
•  Runny nose, fatigue, swollen joints, coughing

• Diarrhea, vomiting, jaundice, sore throat with fever

400

41.  Which situation does NOT require you to wash your hands?

•  After handling raw chicken.
• Before putting on gloves at the start of a new task.
• Before taking a break.
• After taking out the garbage.

• Before taking a break.

500

42.  Which thing is not needed at a handwashing station?

• Hand lotion
•  Hot and cold running water
•  Single use paper towels or a hand dryer
•  Soap

• Hand lotion

Time and Temperature Control

100

22.  At what minimum temperature must hot TCS foods be held?

•  70 F (21 C)
•  100 F (38 C)
•  120 F (49 C)
•  135 F (57 C)

•  135 F (57 C)

200

23.  Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food

•  was purchased.
•  is stored.
•  will be prepared.
•  must be thrown out.

•  must be thrown out.

300

24.  What is the correct temperature for receiving cold TCS food?

    

•  41 F (5 C) or lower
•  45 F (7 C) or lower
•  51 F (11 C) or lower
•  55 F (13 C) or lower

41 F (5 C) or lower

400

25.  What is one of the correct ways to thaw TCS food?

•  On the counter overnight
•  As part of the cooking process
•  In a sink full of hot water
•  Under a heat lamp

As part of the cooking process

500

What does TCS stand for?

- Thermometer Control Stand

- Time and Temperature Control for Safety

-Time for cleaning and sanitizing

Time and Temperature Control for Safety

Cross-contamination

100

32.  What are three of the Big Eight food allergens?

•  Eggs, wheat, fish
• Onions, broccoli, potatoes
• Olives, mushrooms, lettuce
• Coffee, raspberries, corn

•  Eggs, wheat, fish

200

33.  A customer with a milk allergy is served a slice of pie with ice cream.  What should the server do?

• Tell the customer to eat only the pie, and leave the ice cream on the plate.
•  Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it.
•  Scoop the ice cream off the plate and wipe off any that may have gotten on the pie and then serve it.
•  Wipe away any ice cream that may have gotten on the pie, place the pie on a clean and sanitized plate, and then serve it.

•  Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it.

300

43.  Josh is prepping roast beef and gravy for a customer who is allergic to milk.  He doesn’t know whether the gravy in the pot is made with milk or water.  What should he do?

• Reheat the gravy to 212 F.
•  Serve the beef with less gravy.
• Stop and ask the manager.
• Use the gravy.

• Stop and ask the manager.

400

44. Some foodborne illnesses are caused by contaminated produce.  Which of these practices are NOT needed when prepping ready-to-eat fruits and vegetables?

•  Wash produce in running water slightly warmer than the food.
• Clean and sanitize the prep sink and work area before starting.
• Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41 F (5 C) or lower.
• Soak all fruits and vegetables you are going to prep together to save time.

• Soak all fruits and vegetables you are going to prep together to save time.

500

Which of these is not a biological hazard?

-Bacteria

-Fruit pits

- Viruses

-Parasites

- Fungi

Fruit pits

Cleaning and Sanitizing

100

40.  After how many hours of constant use must a food-contact surface be cleaned and sanitized?

•  1 hour
•  2 hours
•  3 hours
•  4 hours

•  4 hours

200

39.  What must the third compartment in a three-compartment sink be filled with?

• Water alone
•  Water and detergent
•  Water and sanitizer
•  Water and spot remover

Water and sanitizer

300

37.  What should a dish washer do to make sure a sanitizer is effective?

•  Use extra hot water with the sanitizer.
•  Add twice the amount of sanitizer.
•  Leave items in the sanitizer for twice as long.
•  Use a test kit to check the sanitizer’s strength.

•  Use a test kit to check the sanitizer’s strength.

400

45.  What is the main risk pests pose in a café?

• Biological contamination
• Temperature abuse
• Chemical contamination
• Cross-contact

• Biological contamination

500

Which of these is not a chemical hazard?

- Cleaners

- Fungi

-Sanitizers

-Polishes

 Fungi

Food Safety

100

20.  Where should a food handler check the temperature of food?

•  On the bottom surface
•  On the top surface
•  In the thinnest part
•  In the thickest part

•  In the thickest part

200

13.  A food handler has just finished preparing raw meat and is about to start a new task.  What does the food handler need to do with his or her gloves?

    

•  Check them for tears
• Wash them
• Wipe them on a towel
• Change them

• Change them

300

38.  Pests can cause which two types of contamination?

• Chemical and nutritional
•  Nutritional and physical
• Physical and biological
• Biological and chemical

• Physical and biological

400

41.  Which situation does NOT require you to wash your hands?

•  After handling raw chicken.
• Before putting on gloves at the start of a new task.
• Before taking a break.
• After taking out the garbage.

• Before taking a break.

500

Which of these is not a physical hazard?

- Bones in fillets

- Fruit pits

- Bandages

- Viruses 

Viruses