ServSafe Certification Food Handling 2

Question 1

A food handler returns from a restroom break. What is the FIRST thing they should do before touching food?

Accepted Answer

Wash hands with soap and warm water

Answer

Put on gloves

Answer

Apply hand sanitizer

Answer

Change their apron

Question 2

Which temperature range is known as the Temperature Danger Zone for food safety?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

0°F to 32°F (−18°C to 0°C)

Answer

32°F to 100°F (0°C to 38°C)

Answer

135°F to 165°F (57°C to 74°C)

Question 3

Sliced deli meats are being prepped for a cold buffet. They must be kept at or below:

Accepted Answer

41°F (5°C)

Answer

32°F (0°C)

Answer

45°F (7°C)

Answer

50°F (10°C)

Question 4

A food handler notices a bag of flour is torn and has dark specks that look like rodent droppings. They should:

Accepted Answer

Discard the bag and report the finding to a manager

Answer

Sift out the specks and use the flour

Answer

Return the bag to the shelf and inform a manager

Answer

Seal the bag with tape and continue using it

Question 5

When using a food thermometer to check the temperature of a thick chicken breast, where should the probe be inserted?

Accepted Answer

Into the thickest part of the breast

Answer

Near the surface of the meat

Answer

Through the skin only

Answer

Into the bone area for accuracy

Question 6

A cook finishes handling raw beef and must immediately prepare a salad. The MINIMUM required action is to:

Accepted Answer

Wash hands thoroughly, then change or sanitize gloves

Answer

Rinse hands briefly with cold water

Answer

Wipe hands on a clean towel

Answer

Apply hand sanitizer and continue

Question 7

Food handlers with which symptom MUST be excluded from working with food or food-contact surfaces?

Accepted Answer

Jaundice (yellowing of skin or eyes)

Answer

A mild headache

Answer

A small paper cut on one finger

Answer

Seasonal allergy symptoms