CULINARY SERVSAFE PRACTICE EXAM 1 EXAM

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CULINARY SERVSAFE PRACTICE EXAM #1 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The gap between what food handlers are required to know to perform their jobs and what they actually know is called...*a job scan *an employment deficit *a task analysis *a training need

Answer:

correct answer : a training need

Question 2: Reviewing deficiencies during regulatory inspections can help identify...*The state of employee morale *Consumer satisfaction *Training gaps *What food sells best

Answer:

correct answer : Training gaps

Question 3: The organization responsible for writing and updating the Food Code is the...*Occupational Safety and Health Agency (OSHA) *US Department of Agriculture (USDA) *National Restaurant Association (NRA) *Food and Drug Administration (FDA)

Answer:

correct answer : Food and Drug Administration (FDA)

Question 4: The second compartment in a three-compartment sink is for...

*Sanitizing *Rinsing *Cleaning *Sterilizing

Answer:

correct answer : Rinsing

Question 5: What occurs when plumbing allows dirty water to mix with safe water?*Cross-contamination *Hose Bib *Cross-connection *Air Gap

Answer:

correct answer : Cross-connection

Question 6: To prevent food in a self-service area from becoming contaminated by guests, an operation should...*post allergen information around the self-service area *Require food handlers to monitor *ensure that guests use only one plate *list all of the ingredients in each menu item

Answer:

correct answer : ensure that guests use only one plate

Question 7: Which step is required as a part of proper handwashing?

*Scrubbing hands for 10-15 seconds *Using hand antiseptic after drying hands *Rinsing hands for 20 seconds after washing *Using a nail brush to scrub fingernails

Answer:

correct answer : Scrubbing hands for 10-15 seconds

Question 8: Complete loss of refrigeration is grounds for...

*Citation and correction of this violation within 48 hours *Immediate closure or suspension of an operating permit.*Emergency purchasing of household refrigeration units.*Substantial deduction of points from a final inspection score

Answer:

correct answer : Immediate closure or suspension of an operating permit.

Question 9: A cherry pit in a slice of pie is which type of contaminant?

*Chemical *Physical *Biological *Viral

Answer:

correct answer : Physical

Question 10: Waste water backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate?*Water department *Correct Answer Licensed plumber *Sewer department *Building owner

Answer:

correct answer : Sewer department

Question 11: Which storage practice reduces the risk of cross-contamination?

*Carrots stored above ground beef *Fish stored above cheese *Poultry stored above raw oysters *Ground beef stored above steak

Answer:

correct answer : Carrots stored above ground beef

Question 12: When washing hands, a food handler should use water that is as hot as the food handler can comfortably stand, or at least...

*100 F

*171 F

*125 F

*110 F

Answer:

correct answer : 110 F

Question 13: What is a potential contamination source that could result in foodborne illness at an outdoor, temporary serving location?*Used facial tissues *Dirt floors in the food prep area *Food cooked outdoors on a charcoal grill *A cotton towel used to hold hot handles

Answer:

correct answer : Dirt floors in the food prep area

Question 14: A non-food-contact surface MUST be...

*Underwriters Laboratories (UL) Certified *Occupational Safety and Health Agency (OSHA) approved *Nonabsorbent *Color Coded

Answer:

correct answer : Underwriters Laboratories (UL) Certified

Question 15: The minimum water temperature of the final sanitizing rinse in a high-temperature mechanical dishwasher must be at least...

*150 F

*160 F

*180 F

*120 F

Answer:

correct answer : 180 F

Question 16: The only completely reliable backflow or backsiphonage-prevention method is a(n) *Grease Trap *Air Gap *Vacuum Breaker *Cross-connection

Answer:

correct answer : Air Gap

Question 17: Once a ready-to-eat time/temperature control for safety (TCS) food has been opened, a cook has how many hours before the food must be used and/or properly labeled?*36 *48 *24 *12