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BELL RINGER SERVSAFE #33 EXAM QUESTIONS
Qs and Ans - Expert- Explanation - ing score -5 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What level of involvement do food workers have in executing a master cleaning schedule?
Answer:
Mandatory.Question 2: A tuna salad was removed from refrigeration and served at a picnic at 1:00 p.m. The temperature of the salad never exceeded 70 F (21 C). At what time that evening must any remaining tuna salad be thrown out?
Answer:
5:00 p.m.
Question 3: What activity is a commercial foodservice operation engaged in if HACCP plan is required?
Answer:
Cooking and preparing time/temperature control for safety (TCS) food.Question 4: Cups and glasses are taking too long to air-dry. This could be cause by
Answer:
The ventilation system not working properly.
Question 5: Which cleaning agent BEST removes baked-on food?
Answer:
Abrasive cleaner.
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