ServSafe Reviewer 80 Questions

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

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

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)

What temperature should the water be for manual washing

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

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?

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

What scenario can lead to pest infestation?

What is the first step in developing a HACCP plan?

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

Parasites are commonly associated with what food?

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

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

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?

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