CHAPTER 3, 4 SERVSAFE EXAM QUESTIONS

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CHAPTER 3, 4 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which written policy should be posted to prevent poor personal hygiene practices from contaminating food and food equipment?

Answers:

• Foodhandlers must wear their uniforms to work.
• Foodhandlers must wear steel-toed shoes when entering the prep area.
• Foodhandlers must wash their hands before they leave work.
• Foodhandlers must wash their hands before returning to work.

Answer:

• Foodhandlers must wash their hands before returning to work.

Question 2: An employee wore disposable gloves to form raw ground beef into patties. When she finished, she kept the gloves on while she sliced hamburger buns. Did she follow good food safety practice?

• No - she failed to wash and sanitize her gloves before handling the buns
• No - she failed to wash her hands and change her gloves after handling the raw meat
• Yes - she followed good food safety practice
• No - she failed to wash her hands before putting the gloves back on to slice the buns

Answer:

• No - she failed to wash her hands and change her gloves after handling the raw meat

Answers:

Question 3: A foodhandler must be excluded from the operation for which symptom?

Answers:

• Jaundice
• Coughing
• Cramps
• Sneezing

Answer:

Jaundice

Question 4: When should hand antiseptics be used?

Selected Answer:

• When soap is unavailable
• Before washing hands
• When gloves are not being used
• After washing hands

Answer:

After washing hands Question 5: What should food handlers do after prepping food and before using the restroom?

• Wash their hands
• Take off their aprons
• Take off their hats
• Change their gloves

Answer:

Take off their aprons

Question 6: Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?

Answers:

A.Chemical B.Biological C.Environmental D.Physical

Answer:

Chemical Question 7: Which of the following is the most important reason why you should not store fruit juices in a pewter pitcher?

Answers:

• The juice will absorb a metallic taste
• Acids in the fruit juice can leach the metal into the juice
• The juice will spoil quickly
• The juice will not be stored at the proper temperature

Answer:

Selected Answer:

• Acids in the fruit juice can leach the metal into the juice

Question 8: What is the most important reason for foodhandlers to wear clean clothes?

Answers:

• Other foodhandlers will enhoy working with them.
• Dried stains are harder to get clean.
• Clothes that are washed often last longer.

• Dirty clothes may carry pathogens.

Answer:

• Dirty clothes may carry pathogens.

Answers:

Question 9: The main reason why foodhandlers' personal behaviors, such as scratching the

scalp, should be monitored while working is because:

• Other employees might be offended.
• These behaviors can contaminate food.
• Other employees might make fun of them.
• Customers might be offended.

Answer:

• These behaviors can contaminate food.

Answers:

Question 10: All of the following are types of food commonly associated with food allergies, except

Answers:

• Soy and soy products
• Peanuts
• Melons
• Eggs and egg products

Answer:

Selected Answer:

• Melons

Question 11: It is important for managers to be familiar with the symptoms of infectious

diseases to:

a.Restrict and exclude food handlers as required.b.