CULINARY SAFESERV STUDY GUIDE EXAM QUESTIONS

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CULINARY SAFESERV STUDY GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The third compartment of a three-compartment sink should contain

Answer:

sanitizing solution

Question 2: Handwashing stations must contain which items?

Answer:

handwashing signage

Question 3: Complete loss of refrigeration is grounds for

Answer:

Immediate close or suspension of an operating permit

Question 4: The maximum internal receiving temperature for fresh poultry.

Answer:

41 F (5 C)

Question 5: Table ware and utensils that are NOT single use must be kept at least how many inches off of the floor?

Answer:

6

Question 6: What final step should a food handler follow before preparing ready to eat foods.

Answer:

Put on single use disposable gloves Question 7: Storing raw fish in ice that is continuously draining helps prevent which type of contamination?

Answer:

biological

Question 8: Which symptoms indicate and allergic reaction

Answer:

Hives and itchy rash

Question 9: A shipment of unbroken shell eggs should be rejected when the

Answer:

egg shells are soiled Question 10: to make cleaning easier, the area where floors and walls meet should be

Answer:

coved

Question 11: A food handler with a sore throat and fever must NOT work around

Answer:

food items

Question 12: Which is a sign of pest infestation?

Answer:

Droppings around baseboards in the prep area

Question 13: When should hand antiseptic be used?

Answer:

After washing hands

Question 14: What is the Food and Drug Administration (FDA) requirement for an off-site caterer who will be serving food without temperature controls?

Answer:

Provide written procedures, prepared in advance, made available upon request to authorities.

Question 15: Ic for use as a food or cooling medium must be

Answer:

made from drinkable water Question 16: A food handler must be excluded from the operation if he or she is diagnosed with an illness caused by what pathogen?

Answer:

typhoid fever Question 17: After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the Person in Charge (PIC) should>

Answer:

stop the food handler immediately and review the correct procedures for garbage handling.Question 18: The mixing of drinkable in contaminated water can be prevented with an

Answer:

air gap Question 19: In an operation, hand antiseptics that are approved by the FDA should be applied to hands

Answer:

after cleaning them with warm, soapy water Question 20: The acronym "ALERT: referes to which program in a food safety system?

Answer:

Food defense Question 21: A manager should store canned soup that has been recalled in a ______.

Answer:

separate area until it can be returned to the distributor for credit.

Question 22: What is the correct response to a sewage back flow in an operation?

Answer:

Close the operation immediately Question 23: Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least

Answer:

• in (10 cm)

Question 24: Which HACCP principle is in action when a cook checks the temperature of beef stew being reheated for hot holdings?

Answer:

Monitoring

Question 25: When transporting food, food-holding compartments MUST be

Answer:

cleaned thoroughly and regularly Question 26: Which raw food should be stored above all others in a cooler to minimize cross contamination?

Answer:

carrots

Question 27: Food displayed on a salad bar

Answer:

must be protected by food guards Question 28: the appropriate concentrations fro an iodine sanitizer is:

Answer:

12.5-25 ppm Question 29: Checking temperatures with a cleaned and sanitized thermometer complies with which HACCP principle?

Answer:

Monitoring