CULINARY ARTS SERVSAFE EXAM QUESTIONS

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CULINARY ARTS SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -74 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What temperature must stuffed lobster be cooked to?

Answer:

165 F for 15 seconds Question 2: A food handler has just finished storing a dry food delivery. Which step was done correctly?

Answer:

Stored food away from the wall Question 3: What should staff to when receiving a delivery of food and supplies?

Answer:

Visually inspect all food items Question 4: A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Answer:

Rare hamburgers

Question 5: Parasites are commonly associated with what food?

Answer:

wild game

Question 6: What factors influence the effectiveness of a chemical sanitizer?

Answer:

Concentration, temperature, contact time, pH, and water hardness

Question 7: When can a food handler diagnosed with jaundice return to work?

Answer:

when approved by the regulatory authority

Question 8: What temperatures do infrared thermometers measure?

Answer:

surface

Question 9: What is the purpose of hand sanitizer?

Answer:

lower the number of pathogens on your skin

Question 10: Which organization includes inspecting food as one of its primary

responsibilities?

Answer:

U.S. Department of Agriculture Question 11: What information must be included on the label of an entertainer of ready eat TCS food prepped on site for retail sale?

Answer:

Potential allergens Question 12: What should be done with the package of flour that is received with signs of dampness on the bag?

Answer:

Reject the flower and return it to the supplier Question 13: Which responsibility is included in the Food and Drug Administration's roll?

Answer:

Regulating food transported across state lines

Question 14: bulk unpackaged food in self-service areas must be labeled when...

Answer:

the manufacturer claims the food is healthy

Question 15: Which process requires a variance from the regulatory authorities?

Answer:

Sprouting seeds or beans

Question 16: How should chemicals be stored?

Answer:

away from prep areas Question 17: How should an item that has been recalled by its manufacturer be stored in an operation?

Answer:

separately from food that will be served

Question 18: What is the first step in developing a HACCP plan?

Answer:

Conduct a hazard analysis

Question 19: Which item should be rejected?

Answer:

Bags of organic cookies in torn packaging

Question 20: What practice can help prevent allergic reactions?

Answer:

identifying ingredients for customers

Question 21: What's scenario can lead to pest infestation?

Answer:

Storing recyclables in paper bags

Question 22: What organization requires a material safety data sheet to be included with hazardous chemicals?

Answer:

Occupational Safety and Health Administration

Question 23: What information must be posted on dishwasher?

Answer:

Correct settings Question 24: What must a food handler with an infected hand wound due to work safely with food?

Answer:

Cover the wound within an impermeable cover and where a single use gloves Question 25: What must staff members do when transferring chemicals to a new container?

Answer:

Label the container Question 26: Ready-two-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

Answer:

24 hours

Question 27: What is the minimum internal cooking temperature for a veal chop?

Answer:

145 F Question 28: When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

Answer:

Labels on food

Question 29: what condition promotes the growth of bacteria?

Answer:

food held in the temperature danger zone (70-125)