ServSafe Reviewer 80 Questions

What should a food handler do to make gloves easier to put on?

Roll the gloves up

Select the correct size gloves

Blow into gloves

Sprinkle flour in the gloves

What should a server do when taking a food order from customers who have concerns about food allergies?

Describe each menu item to customers who ask, including any "secret" ingredients

Tell customers with food allergies they will not be able to receive service

When customers arrive, tell them the food may cause allergic reactions

Explain the symptoms of an allergic reaction to customers before they order

The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165F (74C). What HACCP principle is addressed by cooking the duck breast to 165F (74C)

Verification

Critical Limit

Monitoring

Hazard Analysis

What temperature should the water be for manual washing

Must be at least 70F (21C)

Must be at least 90F (32C)

Must be at least 100F (37C)

Must be at least 110F (43C)

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

Do not work with the food

Clean the restroom after each use

Only bus tables

Go home

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Recondition the food

Throw it out

Heat the food to destroy pathogens

Make sure food has not been time-temperature abused

What causes preschool-age children to be at risk of foodbourne illness?

They only eat ready-to-eat food

They have not received all of their immunizations

Their immune systems are not strong

They have hidden allergies

What scenario can lead to pest infestation?

Installing air curtains above doors

Storing recyclables in paper bags

Rotating products using the FIFO method

Cleaning up spills around garbage containers

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

Identify corrective actions

Establish monitoring procedures

Determine critical control points

What temperature must a high-temperature dishwasher’s final sanitising rinse be?

At least 170F (76C)

At least 180F (82C)

At least 150F (65C)

At least 160F (71C)

Parasites are commonly associated with what food?

Whole wheat

Mushrooms

Wild game

Dairy products

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

115F (46C)

125F (51C)

135F (57C)

145F (62C)

What must an operation do before packaging fresh juice on-site for alter sale?

Freeze the juice

Hold produce at 41F (5C) or lower

Obtain a variance

Contact OSHA

A tuna salad is removed from the cooler at 9am and put out for a buffet at 11am. By what time must the tuna salad be served or thrown out?

3pm

12pm

2pm

4pm

A food handler just finished storing a dry food delivery. Which step was done correctly?

Stored food away from the wall

Stored food 4 inches off the floor

Stored food in an empty chemical container

Stored food underneath a stairwell

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