2019 SERVSAFE STUDY GUIDE EXAM QUESTIONS

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2019 SERVSAFE STUDY GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which of these should be rejected?

Answer:

Unpasteurized grade A milk Question 2: 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 3: what can prevent back flow into drinkable water supply?

Answer:

an air gap

Question 4: what is the best way to handle recalled food items

Answer:

remove them from inventory and relocate them to a separate area

Question 5: what does the acronym ALERT refers to

Answer:

the food defense program in a food safety system

Question 6: what should cooked and sliced poultry be stored in or below what internal temp

Answer:

shallow pans or below an internal temp of 41 degrees Question 7: what action should the person in charge take when a food handler has a sore throat with a fever?

Answer:

exclude the food handler from work

Question 8: What is the appropriate concentration for iodine sanitizer?

Answer:

12.5-25 parts per million

Question 9: what is the best way to thaw frozen shrimp?

Answer:

under refrigeration at 41 degrees or below.

Question 10: how can a person in charge reinforce behavior through modeling?

Answer:

by washing their hands each time before entering a food prep area

Question 11: How long should the legs of floor mounted equipment be

Answer:

• inches tall

Question 12: if a food handler fills two containers with sliced tomatoes for sandwiches later in the week what should the containers be labeled with?

Answer:

the date of expiration

Question 13: what is classified as a imminent health hazard?

Answer:

electrical power outages and sewage backups

Question 14: what is a food handler permitted to wear on their hands?

Answer:

a plain metal band ring

Question 15: What is an example of cross connection

Answer:

A hose being connected to a faucet to fill a bucket, then left submerged in the bucket while it fills

Question 16: What is in example of a physical contaminant

Answer:

Glass from a broken lightbulb

Question 17: what should not be worn while preparing food

Answer:

a medical alert bracelet

Question 18: how can an operation assist customers with food allergies

Answer:

by designating a manager to answer all allegergy-related questions from customers

Question 19: what is one way to prevent backflow

Answer:

using an appropriately placed air gap

Question 20: A foodhandler who has diarrhea may return to work if

Answer:

They've been symptom free for at least 24 hours

Question 21: What is the main goal of the active managerial control?

Answer:

To reduce the risk of foodborne illness

Question 22: how many days can TCS foods be held and at what temp

Answer:

• days at 41 degrees

Question 23: When should ready to eat hot food without controled temperatures be discarded

Answer:

After 4 hours

Question 24: what are some common allergens

Answer:

soy and wheat Question 25: what should food handlers do between shaking hands with a guest and replenishing food on the salad bar

Answer:

wash their hands Question 26: what should a person in charge do after observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table

Answer:

stop the food handlers immediately and review the correct procedures for garbage handling

Question 27: What can be a method of pest control

Answer:

A person/staff member being put in charge of routine inspections of incoming shipments of food or supplies Question 28: under which condition may food prepared in a private home be served in a operation?

Answer:

it may not be served in a operation Question 29: what acronym represents a way to decrease the risk of intentional food contamination

Answer:

ALERT