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2017 SERVSAFE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: when cooking a hamburger which type of contamination is most likely to occur
Answer:
physical Question 2: reporting food handlers sick with shigella to a=regulatory authority is the
Answer:
managers job
Question 3: bacterial contamination of food is best prevented by
Answer:
purchasing from approved suppliers
Question 4: if hand sink is dirty and full of straws and ice
Answer:
immediately clean and sanitize the hand sink and retrain staff on the correct use of hand sinks
Question 5: what is the purpose of air gap
Answer:
to prevent blackflow
Question 6: when prepping food for a customer with food allergy
Answer:
food handlers must wash, rinse, and sanitize cookware and utensils first Question 7: a manager buys frozen shrimp from an unapproved vendor this violates which principle
Answer:
Assure
Question 8: what information must shellstock tags contain
Answer:
date of harvesting Question 9: a cook checks temp of food and finds it needs to cook longer which step is this in the corrective action
Answer:
this is an example of continuing the cooking process Question 10: a condition that requires a manager to exclude a food handler from prep areas
Answer:
food handler having diarrhea Question 11: before plating a piece of pie after busing a table the server should
Answer:
wash their hands
Question 12: loss of refrigeration is considered
Answer:
critical operational failure
Question 13: dry food should be placed how many inches off floor
Answer:
6
Question 14: if exposed to norovirus who should food handler contact
Answer:
manager Question 15: what tools should be provided to the staff when receiving and inspecting foods
Answer:
purchase orders and thermometers
Question 16: receiving poultry temp max is
Answer:
41
Question 17: poultry should be cooked to
Answer:
165
Question 18: food handler with jaundice should be
Answer:
restricted from working around food
Question 19: bleach is which type of sanitizer
Answer:
chlorine
Question 20: baked lasagna should be reheated to
Answer:
165
Question 21: a thermometer used to check food should be accurate within
Answer:
2*F
Question 22: which item can be served to high risk populations
Answer:
burgers that are fully cooked in microwave
Question 23: what item can be re-served to customers
Answer:
wrapped crackers
Question 24: fresh made chili on may 7th can only be stored to
Answer:
may 7th Question 25: identifying the cook that will check the temp a baked salmon is an example of HACCP plan
Answer:
establishing monitoring procedures
Question 26: first step in handwashing is to
Answer:
wet hands Question 27: A TCS food was prepped on june 1st what date should be placed on it
Answer:
used by june 7th
Question 28: which item can be worn by a food handler
Answer:
plain metal ring
Question 29: hot holding equipment temp should be at a
Answer:
135*F min or higher
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