FREE AND STUDY GAMES ABOUT SERVESAFE EXAM

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FREE AND STUDY GAMES ABOUT SERVESAFE EXAM

QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -105 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: What is the third step in cleaning and sanitizing a prep table

Answer:

Sanitizing Question 2: At what internal temperature should raw meat, poultry, and seafood be stored

Answer:

41*f 5*c Question 3: When recieving a delivery of food for an operation, it is important to

Answer:

inspect all food before storing it

Question 4: What causes histamine to form in tuna

Answer:

Time-temperature abuse

Question 5: What is the top to bottom storage order

Answer:

• ready-to-eat 2 seafood 3 whole cuts of beef and pork 4 ground meat and ground fish 5 Whole and

ground poultry Question 6: In a heat-sanitizing dish-washing machine, what is the minimum temperature for the final rinse

Answer:

180 Question 7: Peanuts and soy products are dangerous for people with what condition

Answer:

Food allergies Question 8: When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff

Answer:

Labels on food Question 9: When taking the orders of customers with food allergies a server should

Answer:

fully describe each menu item to customers who ask including and "secret" ingredients Question 10: Raw or under-cooked dishes made for high-risk populations must use eggs that have been

Answer:

pasteurized

Question 11: When should employees receive food safety training

Answer:

When hired and then periodically after that

Question 12: Scombroid poisoning can be prevented by

Answer:

Purchasing from a reputable supplier

Question 13: A food handler how spends an entire shift deboneing chicken should change gloves

Answer:

every 4 hours during continual use, and more often as needed

Question 14: An example of TCS food is

Answer:

Milk and dairy, Shell eggs, Meat, poultry, fish, Shellfish and crustaceans, Baked potatoes, rice, beans, and vegetables, tofu or soy,sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, and untreated garlic-and-oil mixtures

Question 15: Define training need

Answer:

Gap between what an employee knows and what an employee needs to know Question 16: If a food-contact surface is in constant use, how often must it be cleaned and sanitized

Answer:

Every 4 hours Question 17: Hot TCS food that has been held below 135*f(57*C) for over 4 hours should be

Answer:

Thrown away immediatly Question 18: A food-handler who has just bused tables must do what before handling food

Answer:

Wash hands Question 19: Which organization makes recommendations for food safety regulations of the food-service industry

Answer:

FDA

Question 20: How can managers play a key role in promoting good personal hygiene

Answer:

Modeling proper behavior at all times Question 21: What is the only jewelry that may be worn on the hands or arms while handling food

Answer:

Plain-band ring

Question 22: Who should apply pesticides in an operation

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Pest control operator Question 23: Most regulations for food-service operations are written at what level

Answer:

State

Question 24: A risk of physical contamination can be reduced by

Answer:

washing hands before handling food Question 25: To make sure that the chemical sanitizer being used on a food-prep table is at the correct strength you should

Answer:

use a test kit to check the sanitizers concentration when mixing it

Question 26: Why are young children at a higher risk for food-borne illnesses

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Their immune systems are not yet fully developed Question 27: A food-handler must be excluded from the operation for which symptom

Answer:

jaundice