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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 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
