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servsafe 90 QUESTIONS WITH COMPLETE
SOLUTION
1. which action could lead to cross contamination?: touching more than one TCS food before washing your hands
2. the primary risk associated with transporting ice in containers originally used to store chemicals is that they:
may still have residue after they have been cleaned
3. which procedure would help protect food from contamination by food han- dlers and customers?: installing
sneeze guards above the salad bar
4. the third compartment in a three compartment sink is for: sanitizing
5. why should training documentation reports be kept?: they verify that training has been completed
6. a correctly designed and installed three compartment sink must have which type of backflow
prevention?: air gap
7. if found during a food safety inspection, which hazard is grounds for closing a foodservice operation?:
significant lack of refrigeration
8. a food handler must remove what item before working with food?: medical bracelet
9. the only acceptable jewelry for a food handler is a: plain metal ring
10. mineral buildup has formed on the steam table. which cleaning agent would best remove it?:
delimer
11. a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef
2 / is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to continue slicing. what is the most serious risk of this procedure?: time temperature abuse of the roast beef
12. which is the best location for chemical detergents and sanitizers to be stored?: on shelves in
the dishwashing area
13. the hair, nose, throat, and infected cuts of an average healthy person: may carry
Staphyloccocus
14. who should the manager contact when reporting a suspected foodborne illness?: local regulatory
authority
15. waste water backs up into the kitchen. who should be contacted after the regulatory authority
suspends the permit to operate?: licensed plumber
16. what is the first thing a person in charge should do when someone arrives at the foodservice
operation and says that they are there to conduct an inspection of the operation?: ask for identifiction
17. what is the reaction of the immune system to a specific food called?: food intolerance
18. tabletop equipment on legs requires a clearance of at least: 4 inches
19. shucked oysters must be: purchased from an approved supplier
20. which food should be stored below all others in a cooler?: raw poultry
21. a food handler has opened a container of commercially prepared potato salad. after how
many days must the potato salad be discarded if it has been properly stored?: 7
22. what is the correct way to clean a cutting board?: wash, rinse, and sanitize
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35. the most common transmission form for hepatitis A in foodborne illness outbreaks involving
ready to eat foods is: an infected employee
36. which information is required on a safety data sheet? (SDS): first aid information
37. a cherry pit in a slice of pie is which type of contaminant?: physical
38. For a foodborne illness to be considered an "outbreak", a minimum of how many people must
experience the same illness after eating the same food?: 2
39. which practice reduces the risk of contamination in a food prep area?: drinking
beverages from a covered container with a straw
40. a consumer advisory is required when serving: Cooked to order hamburgers
41. an operation is forced to close due to a natural disaster. the authorization to reopen must be issued
by the: state or local regulatory authority
42. when a food recall occurs, the operation must: discontinue use of the item
43. reviewing video surveillance is part of which ALERT food defense awareness step?: employees
44. the appropriate concentration for an iodine sanitizer is: 12.5-25 ppm
45. how should food and supplies be stored in a dry storage area?: away from the walls and 6 inches ott the
floor
46. air curtains should be installed at the delivery entrance of an operation in order to: deny pest
5 / access
47. gloves should be used when handling ready to eat food that: will not be cooked
further
48. what item is a major food allergen?: soybeans
49. within 2 hours of hot holding in a self service area, the temp of soup has dropped to 130 F. the
soup is pulled from the area and reheated. the soup must be reheated to a temperature of: 165 F for 15 seconds
50. when washing hands properly, which other body part must also be cleaned?-
: exposed parts of forearms
51. which activity helps to prevent food contamination?: reusing plates at a self service area
52. which is the best way to thaw frozen shrimp?: under refrigeration at 41 F or lower
53. the primary goal of active managerial control is to reduce the risk of: foodborne illness
54. a manager should store canned soup that has been recalled in a(n): dry storage with a do not use label
55. when should food contact surfaces be cleaned and sanitized?: after each task
7 / if a critical limit is met
67. food contamination is MOST LIKELY to happen when food handlers: chew
tobacco
68. which is an example of "cleaning"?: removing food bits from a slicer with a wiping cloth
69. allowing a disgruntled employee to enter the food prep area could cause which food safety
issue?: deliberate contamination
70. garbage containers used by an operation should be: leak proof, waterproof, and easy to
clean
71. a hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills.
this is a risk to the water supply because: a cross connection has been created
72. which food would be safe to serve to a highly susceptible population?: chocolate sauce
73. a new recipe is introduced to the foodservice operation. what is the most effective way of training
the food handlers on how to make the new recipe?: - demonstration
74. which food container is suitable for transporting food?: metal pan with aluminum foil cover
75. using coated or shatter resistant light bulbs is a way of preventing which type of contamination?:
physical
76. outside garbage containers must be: sealed with tight fitting lids
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77. an operation can reduce the likelihood of biological contamination by: purchas- ing seafood from
approved, reputable sources
78. what is the correct response to a sewage backflow in an operation?: close the operation immediately
79. A virus of particular concern to food safety is: Norovirus
80. to make cleaning easier, the area where floors and walls meet should be: coved
81. egg salad sandwiches are served at an offsite location without temperature control. the
sandwiches are removed from cold holding at 11 am. the temp of the egg salad is checked at 1 pm. and is found to be 55 F. at 3 pm, the egg salad has reached 65 F. at 4 pm, the egg salad has reached 71 F. at 5 pm, the egg salad has reached 80 F. at what time should the egg salad have been thrown out?: 3 pm
82. a handwashing station must have hot and cold running water, soap, a garbage container,
and an acceptable method for: drying hands
83. hot water in a hand washing sink must reach a temperature of at least: 100 F
84. before what activity must food handlers wash their hands?: preparing poultry
85. which of the following is evidence of deliberate tampering of food?: protective seal or wrapper is
missing from a food container
86. it is July 22nd and chicken salad is being prepared with leftover chicken that was grilled on July
20th. by what date must the chicken salad be served or thrown out?: july 27th
87. a food handler has emptied a durable 5 gallon bucket that originally con- tained pickles. this
bucket: may be reused for food storage if it is cleaned and sanitized
