2019 SERVSAFE EXAM QUESTIONS

PDF Download

2019 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -57 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A delivery of unpasteurized grade a milk should be

Answer:

Rejected Question 2: 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 in the slicer to continue slicing. What is the most serious risk of this procedure?

Answer:

Time and temp abuse of the roast beef Question 3: Ready to eat hot food stored without temperature control must be discarded after

Answer:

• hours

Question 4: A person/staff member can be in charge of routinely inspecting incoming shipments of food or supplies for

Answer:

Insects as a method of pest control

Question 5: ....and....are common allergies

Answer:

soy and wheat Question 6: Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

Answer:

No, because there is no risk of cross-contamination when removing garbage

Question 7: After showing a food handler how to perform a task...

Answer:

the person in charge knows the process is fully understood when the food handler demonstrates the skill

Question 8: Floor mounted equipment must have legs at least

Answer:

• inches tall

Question 9: Under which condition may food prepared in a private home be served in an operation?

Answer:

It may not be served in an operation

Question 10: An unacceptable material for cutting boards is

Answer:

soft wood such as pine

Question 11: Close the operation immediately in response to

Answer:

a sewage backflow in an operation

Question 12: Glass from a broken light bulb in food is an example of

Answer:

A physical contaminant

Question 13: The purpose of a Safety Data Sheet is to inform food handlers about

Answer:

The hazards of the chemicals they use Question 14: To transport cold time/temp control for safety (TCS) foods the max temp for the food should be

Answer:

41°

Question 15: Using an appropriately placed air gap is one way of preventing

Answer:

backflow

Question 16: Garbage containers should be washed and rinsed in

Answer:

a service sink Question 17: A nursing home food manager best protects the elderly residents' health by

Answer:

serving pasteurized apple cider Question 18: A hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills.

Answer:

This is risk to the water supply because a cross connection has been created.Question 19: The first thing a person in charge should do when someone arrives at the foodservice operation and says that they are there to conduct an inspection of the operation is to

Answer:

ask for identification

Question 20: Parasites are most likely to be found in

Answer:

incorrectly frozen fish

Question 21: Reusable containers provided by an operation for take-home food must be

Answer:

cleaned and sanitized before being refilled

Question 22: A correctly designed and installed air curtain can be used to

Answer:

prevent pests from entering the operation Question 23: Cooking poultry to a minimum internal temp of 165 for 15 seconds is an example of

Answer:

Establishing critical limits in a HACCP plan

Question 24: Outside garbage containers must be sealed with

Answer:

tight fitting lids Question 25: Mineral buildup has formed on a steam table. What would be best to remove it?

Answer:

A delimer cleaning agent

Question 26: If you have a shellfish allergy you should

Answer:

Avoid shrimp

Question 27: The primary goal of Active Managerial Control is to

Answer:

Reduce the risk of food borne illness Question 28: A food handler who has diarrhea may return to work after being symptom free for at least

Answer:

24 hours