Servsafe Food Handler Examination

16. Which food item is ideal for bacterial growth? a. tortilla chips b. canned chili peppers c. jar of salsa d. sour cream {Ans: d. sour cream}36. Where should a food handler check the temperature of food? a. on the bottom surface b. on the top surface c. in the thinnest part d. in the thickest part {Ans: d. in the thickest part}18. A food handler cleans up a spill. What should the food handler do next? a. wash hands correctly b. dip hands in sanitizing solution c. rinse hands in warm water d. wipe hands on an apron {Ans: a. wash hands correctly}13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their a. elbows b. upper arms c. fingernails d. shoulders {Ans: c. fingernails}4. Before washing dishes in a dishwasher, a food handler should ensure that a. towels for drying are nearby and clean b. detergent and sanitizer dispensers are filled c. spray nozzles are soaking in a bucket of delimer d. water temperature is at least 100 degrees F {Ans: b. detergent and sanitizer dispensers are filled}19. A food handler may wear nail polish while working with food