CULINARY SERVSAFE PRACTICE FULL EXAM EXAM

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CULINARY SERVSAFE PRACTICE FULL EXAM EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -89 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Dirty water from mop buckets should be disposed of

Answer:

in a floor drain

Question 2: Food handlers should was their hands between

Answer:

shaking hands with guest and replenishing the food on the salad bar

Question 3: the purpose of air currents is to

Answer:

create and air shield around the doors that are periodically left open

Question 4: What action by a food handler can contaminate food?

Answer:

spitting in the operation

Question 5: 7 days

Answer:

Vending machines that hold TCS food must have controls that prevent TCS food from being dispensed if the food

Question 6: When should major cleaning be schedule?

Answer:

after closing

Question 7: 6 hours

Answer:

All food to be served at an off-site location should be labeled with a use-by date and time, along with

Question 8: What is a good practice after handwashing?

Answer:

use a paper towel to turn off the faucet Question 9: Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?

Answer:

145F (63C)

Question 10: is not in its original container

Answer:

Based on the FDA's public health interventions, an operation must provide customers with notices about the ricks of eating Question 11: Clipboards with forms for recoding time and temperature information should be posted near prep areas, next to cooking and holding equipment, and

Answer:

near coolers and freezers

Question 12: How long should the handwashing process take?

Answer:

at least 20 seconds

Question 13: Which statement about handwashing stations is true?

Answer:

liquid soap is the only type of soap that should be provided

Question 14: Glass from a broken water glass in food is an example of which type of contamination?

Answer:

physical Question 15: When different types of food must be prepped first to minimize the risk of cross-contamination?

Answer:

ready-to-eat food Question 16: Limiting the amount of food that can be removed from a cooler when prepping it is an example of using

Answer:

time and temperature control Question 17: the equipment cannot pass through the temperature danger zone quickly enough

Answer:

Cold food help without temperature control should be thrown out within

Question 18: Which procedure will help prevent food contamination

Answer:

using tongs to serve dinner rolls to guests Question 19: how many inches off the table should tabletop equipment be installed

Answer:

at least 4 inches

Question 20: How should food and supplies be stored in a dry-storage area?

Answer:

away from the walls and 6 inches off the floor

Question 21: monitoring

Answer:

What is the purpose of establishing critical limits in a HACCP plan?

Question 22: What action is part of the handwashing process?

Answer:

clean under fingernails

Question 23: A glass thermometer may only be used if it is

Answer:

enclosed in a shatterproof casing

Question 24: Why should all cracks or seams be sealed up in the kitchen?

Answer:

they can allow pest access

Question 25: reheating service instructions

Answer:

Sneeze guards must extend at least how far beyond the food?Question 26: Why is it dangerous for foodhandlers to eat or drink in prep areas?

Answer:

saliva may be transferred to food

Question 27: What is the proper way to store mops, brooms, and brushes

Answer:

hanging on hooks Question 28: Which type of thermometer is read by holding it as close as possible to the food item without actually touching it?

Answer:

infrared Question 29: When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least

Answer:

110F