2019 SERVSAFE PRACTICE QUESTIONS EXAM QUESTIONS

PDF Download

2019 SERVSAFE PRACTICE QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -45 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A food handler is slicing roast beef continuously on a slicer for 6 hours. After

• hours, the roast beef is removed and set aside while the slicer parts are being washed,

rinsed and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure.

Answer:

Time temperature abuse of the roast beef.

Question 2: A common food allergen is found in?

Answer:

tofu Question 3: When the water supply has been disrupted due to a natural disaster, an acceptable alternative is?

Answer:

Buying commercially bottled water.Question 4: Which of the following pathogens is typically associated with temperature abuse when handling baked potatoes?

Answer:

Clostridium botulinum

Question 5: Which item may a customer reuse at a self-service area?

Answer:

Drinking Glass Question 6: A food handler is prepping a melon garnish. The food handler pulls the melon from the cooler and washes, slices, and plates the melon. At what point in the process must the food handler put on gloves.

Answer:

After washing the melon and before slicing it.

Question 7: What food should a guest with a food allergy avoid?

Answer:

Shrimp Question 8: Chemicals that can only be used by licensed pest control operators are considered?

Answer:

Restricted-use pesticides Question 9: If found during a food safety inspection, which hazard is grounds for closing a foodservice operation?

Answer:

Significant lack of refrigeration.

Question 10: When food becomes unsafe it is most often due to the?

Answer:

People handling the food Question 11: What is the FDA requirement for an offsite caterer who will be serving food without temperature control?

Answer:

Provide written procedures, prepared in advance, made available upon request to authorities.

Question 12: What food safety rule must be consistently followed when handling ready-to-eat food?

Answer:

Wear single-use gloves Question 13: What is the minimum temperature allowed for the water in the wash compartment of a three-compartment sink?

Answer:

110'F

Question 14: Tabletop equipment on legs requires a clearance of at least?

Answer:

4in Question 15: A foodservice operation is using a high temperature machine for washing utensils.How would an inspector verify the temperature of the water?

Answer:

By running a temperature recording instrument through the machine.

Question 16: Fully cooked ground beef should be stored?

Answer:

Above all raw meat.

Question 17: Which activity is part of the Food Defense program?

Answer:

Identifying and separating food that has been recalled.

Question 18: Food handlers should wash their hands between?

Answer:

Shaking hands with a guest and replenishing the food on a salad bar.Question 19: Where does a foodservice operation get its water supply if the water must be regularly tested?

Answer:

Privately owned well.

Question 20: What is required in order for food displayed on a salad bar?

Answer:

All food must be protected by sneeze guards.

Question 21: Correctly freezing fish will help prevent?

Answer:

Viral infection Question 22: The sprayer attachment in the dishwashing area is hanging in a container filled with pre-soaking solution. Why is this a potential food-safety hazard/

Answer:

Backflow of the solution into the sprayer.Question 23: The gap between what food handlers are required to know to preform their jobs and what they actually know is called?

Answer:

A training need.

Question 24: Live shellfish must be received at a temperature no higher than?

Answer:

45'F

Question 25: Food has been honestly presented if it?

Answer:

Does not contain color additives.Question 26: First aide must be administered when a hazardous chemical spills on a foodhandler's arms and face. From which document required to be on file in the foodservice operation, can the first aid information be found?

Answer:

Safety Data sheet (SDS) Question 27: Which action should the person in charge take when a food handler has been diagnosed with an illness caused by Shigella spp.?

Answer:

Exclude the food handler from work and notify the local regulatory authority.