COMMONLY MISSED SERVSAFE QUESTIONS EXAM

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COMMONLY MISSED SERVSAFE QUESTIONS EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -33 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the minimum internal cooking temperature for a veal chop?

A 135 ?F(57 ?C)

B 145 ?F (63 ?C)

C 155 ?F (68 ?C)

D 165 ?F (74 ?C)

Answer:

B 145 ?F

Question 2: As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds.B 5 seconds.C 10 seconds.D 20 seconds.

Answer:

C 10 seconds Question 3: What temperature must cooked vegetables reach to be safely hot-held for service?

A 135 ?F(57 ?C)

B 145 ?F (63 ?C)

C 155 ?F (68 ?C)

D 165 ?F (74 ?C)

Answer:

A 135 ?F(57 ?C)

Question 4: A food handler has just finished storing a dry food delivery. Which step was done correctly?A Stored food away from the wall B Stored food 4 inches off the floor C Stored food underneath a stairwell D Stored food in an empty chemical container

Answer:

A Stored food away from the wall

Question 5: How long must shellstock tags be kept on file?

A 30 days after the day the shellfish were received B 90 days after the day the shellfish were received C 30 days after the last shellfish was sold or served from the container D 90 days after the last shellfish was sold or served from the container

Answer:

D 90 days after the last shellfish was sold or served from the container Question 6: What thermometer is best suited to checking a dishwashing machine's final rinse temperature?A Time-temperature indicator B Infrared thermometer C Maximum registering thermometer D Immersion probe

Answer:

C Maximum registering thermometer Question 7: What step must managers take after creating a master cleaning schedule and training staff to use it?A Monitor the cleaning program B Determine what should be cleaned C Determine who should do each task D Time staff on how long they take to clean

Answer:

A Monitor the cleaning program

Question 8: What temperatures do infrared thermometers measure?

A Internal food B Air C Surface D Oven

Answer:

C Surface

Question 9: Which process requires a variance from the regulatory authority?

A Smoking food to enhance flavor B Serving wild game C Serving imported cheese D Sprouting seeds or beans

Answer:

D Sprouting seeds or beans

Question 10: Bulk unpackaged food in self-service areas must be labeled when

A the food is prepared on the premises.B the manufacturer claims the food is healthy.C the food is prepared at another unit of the same chain.D the food supports pathogen growth.

Answer:

B the manufacturer claims the food is healthy.Question 11: In a self-service area, bulk unpackaged food does not need a label if the product A makes a claim about health or nutrient content.B does not make a claim about health or nutrient content.C has been prepared at an unregulated processing plant.D has been prepared at a vendor's processing plant.

Answer:

B does not make a claim about health or nutrient content.

Question 12: Why should food temperatures be taken in 2 different locations?

A To ensure the thermometer is calibrated correctly B It is required by the manufacturer C To ensure the thermometer is accurate to +/-2 ?F or +/-1 ?C D Temperature may vary in the food

Answer:

D Temperature may vary in food

Question 13: What scenario can lead to pest infestation?

A Storing recyclables in paper bags B Cleaning up spills around garbage containers C Rotating products using the FIFO method D Installing air curtains above doors

Answer:

A Storing recyclables in paper bags Question 14: What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?A Exclude the food handler from the operation.B Report the illness to the local regulatory authority.C Speak with the food handler's medical practitioner.D Restrict the food handler from working with food.

Answer:

D Restrict the food handler from working with food.

Question 15: What temperature should the water be for manual dishwashing?

A Must be at least 70 ?F (21 ?C) B Must be at least 90 ?F (32 ?) C Must be at least 100 ?F (37 ?C) D Must be at least 110 ?F (43 ?C)

Answer:

D Must be at least 110 ?F (43 ?C) Question 16: What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

A 115 ?F (46 ?C)

B 125 ?F(51 ?C)

C 135 ?F(57 ?C)

D 145 ?F (62 ?C)

Answer:

C 135 ?F(57 ?C)

Question 17: When can raw, unpackaged meat be offered for self-service?

A At organic food stands B At Mongolian barbeques C When the meat is high quality D When the meat is frozen

Answer:

B At Mongolian barbeques