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2020 SERVSAFE PRACTICE QUESTIONS EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -85 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Shucked oysters must be
Answer:
Purchased from an approved supplier Question 2: An operation that closes due to imminent health hazard can reopen after approval from?
Answer:
The local regulatory authority Question 3: Cups and glasses are taking too long to air dry. This could be caused by?
Answer:
The ventilation system not working properly Question 4: A food handler has been diagnosed with hepatitis A virus, but is not showing signs of illness. The Person in Charge must?
Answer:
Exclude the food handler from the operation and notify the regulatory authority
Question 5: Ventilation in a food prep area should remove?
Answer:
Heat, fumes, and moisture
Question 6: Why should all time temperature control for safety (TCS) RTE food be labeled with a use-by-date that is 7 days after it is made?
Answer:
Pathogens grow to dangerous levels after 7 days Question 7: During a 12- hour power outage, the freezer temperature reached 55F and all frozen food has thawed; what corrective action should be taken?
Answer:
Discard the time temperature control for safety food with a temperature higher than 41F and refrigerate the remaining thawed food
Question 8: What should a food handler do after adding too much sanitizer to a
three-compartment sink?
Answer:
Neutralize the solution Question 9: Ice added to hot soup for the purpose of cooling it down must be made from what type of water?
Answer:
Potable
Question 10: A consumer advisory is required when serving?
Answer:
Stuffed shrimp Question 11: In general, pathogens grow very slowly or not at all at pH levels below?
Answer:
4.6
Question 12: Where can cleaning chemicals or other toxic materials be stored?
Answer:
Below food equipment or food contact surfaces
Question 13: When preparing food it is acceptable for food handler to wear?
Answer:
Hats
Question 14: An unacceptable material for cutting boards is
Answer:
Acrylic
Question 15: A dumpster should have?
Answer:
Tight fitting lids Question 16: The label of granola with nuts, packaged at an operation for retail sale, should include
Answer:
Major allergen information
Question 17: An example of a corrective action is?
Answer:
Reheating food on a buffet that is below 135F
Question 18: Before which activity must food handlers properly wash hands?
Answer:
Putting away clean utensils
Question 19: ALERT is an acronym that represents
Answer:
A way to decrease the risk of intentional food contamination Question 20: Chili being reheated in the microwave. Halfway through the heating process, the chili is stirred. The chili continues to reheat until it reaches a final temperature of 115 degrees and left to set for 2 minutes and served. What was done incorrectly?
Answer:
Reheating to incorrect temperature
Question 21: A label on foods prepared and packaged onsite for retail sales must list which information?
Answer:
A list of all ingredients used in descending order by weight
Question 22: The SAFEST way to thaw a frozen turkey?
Answer:
Under refrigeration at 41F or below Question 23: Which poor food handling practice could likely lead to foodborne illness?
Answer:
Preparing food with uncovered cut on the hand
Question 24: Serving utensils are used when serving food in order to?
Answer:
Keep the food handlers bare hands off the food Question 25: What is the correct order from top to bottom in which pans should be stored in refrigerator?
Answer:
Salmon filets, ground beef, and poultry Question 26: Which procedure should be followed when making a sauce that contains raw eggs for highly susceptible population?
Answer:
Use only pasteurized eggs Question 27: What is the reaction to the immune system to a specific food called?
Answer:
Food allergy Question 28: Prior to safely smoking meat for food preservation, what must an operation have?
Answer:
An approved variance
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