CUL 102 SERVSAFE REVIEW EXAM QUESTIONS

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CUL 102 SERVSAFE REVIEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -51 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: the government agency responsible for the regulation of meat, poultry, and eggs is

Answer:

USDA Question 2: if a soup has not cooled completely, what should be avoided when putting it into the walk-in?

Answer:

covering the soup

Question 3: what is the minimum temperature for hot sanitation water?

Answer:

171 degrees

Question 4: floor equipment requires a clearance of how many inches?

Answer:

six

Question 5: a shipment of unbroken eggs must be rejected when?

Answer:

when the shell is soiled

Question 6: cross connection

Answer:

dirty and clean water Question 7: allowing a disgruntled employee to enter the food prep area could cause which food safety issue?

Answer:

deliberate contamination Question 8: RTE hot food stored without temperature control should be discarded after how long?

Answer:

4

Question 9: cross contamination

Answer:

the spreading of pathogens from one food to another Question 10: when cooling a stock pot of soup, the first step of the process should be

Answer:

divide it into smaller portions

Question 11: what does FATTOM stand for?

Answer:

food source, acidity, time, temperature, oxygen requirements, moisture

Question 12: what temperature should prepared food be?

Answer:

135 degrees or more Question 13: minimum water temperature when sanitizing utensils using hot water is

Answer:

171 degrees

Question 14: food served on a salad bar must be labeled with the food's

Answer:

common name

Question 15: how often should serving utensils be switched out?

Answer:

every four hours Question 16: what is the correct procedure for delivering prepared hot food offsite?

Answer:

maintain hot food temperatures above 135 degrees

Question 17: what does a food defense system protect against?

Answer:

intentional contamination with malicious intent Question 18: which is the most effective way of preventing the spread of norovirus?

Answer:

washing hands

Question 19: temperature danger zone

Answer:

41-135 degrees

Question 20: what things MUST be at a handwashing sink?

Answer:

hot and potable water, soap, signage, a way to dry hands, garbage

Question 21: toothpicks and beverage stirrers are considered

Answer:

single service articles

Question 22: a new piece of equipment is installed in the prep area. what should the person in charge do?

Answer:

provide foodhandlers with training on safe equipment operation and maintainence Question 23: how many days can refrigerated TCS food be stored safely at 41 degrees?

Answer:

seven

Question 24: what is an example of cleaning?

Answer:

removing food bits from equipment

Question 25: what item requires a consumer advisory on the menu?

Answer:

eggs cooked to order Question 26: food safety standards prevent food handlers from accepting food that has

Answer:

abnormal appearance, texture, or odor

Question 27: what is an example of sanitation?

Answer:

cleaning with bleach spray

Question 28: where must any food that is damaged, unsafe, or expired be stored?

Answer:

separate from all safe and usable food

Question 29: shut down operation if

Answer:

an unknown person is in the operation