CULINARY SERVSAFE REVIEW EXAM QUESTIONS

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CULINARY SERVSAFE REVIEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -67 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Calibrate Thermometer: ice point method

Answer:

32 degrees F Question 2: A food handler begins work at a ready-to-eat food station at 7 am. At 10 am the food handler takes a break and returns at 10:30am. At 2 pm, the food handler leaves for the day.When should the food handler wash hands and apply gloves?

Answer:

7 am and 10:30am

Question 3: Seafood

Steaks/Chops Commercially raised game Shell eggs that will be served immediately

Answer:

145 F

Question 4: A pest-control program is an example of a(n)

Answer:

Food safety program

Question 5: Which item requires a consumer advisory on the menu?

Answer:

Cooked to order eggs Question 6: Sliced meats and cheeses are displayed on a service line a 41 F (% C). The items are kept at 50 F (10

• without temperature control. For how many hours may the meats and cheeses be served

before being discarded?

Answer:

• hours

Question 7: Large outside waste containers are required to have all the following features

EXCEPT

Answer:

Open drain holes Question 8: 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 9: Which step is required as a part of proper handwashing?

Answer:

Scrubbing hands for 10-15 seconds Question 10: A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

Answer:

Using contaminated equipment Question 11: Shellshock tags kept for how many days when last shellfish is removed from container

Answer:

90 days

Question 12: A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Answer:

Corrective action

Question 13: Mineral build up can be removed by using a

Answer:

Delimer

Question 14: The second compartment in a three-compartment sink is for

Answer:

Rinsing

Question 15: Use pasteurized eggs when serving to

Answer:

high risk population Question 16: What documentation contains information about the safe use and handling of hazardous chemicals?

Answer:

Safety Data Sheet (SDS) Question 17: Which of the following practices of dispensing single-service items prevents contamination?

Answer:

Provide individually wrapped ware

Question 18: Min Internal Temperature of Ground meat and ground fish

Answer:

155 F Question 19: The only completely reliable backflow-or back siphonage-prevention method is a(n)

Answer:

Air gap

Question 20: Never store food in:

Answer:

Locker room / under stairwells / Mechanical rooms / Restrooms

Question 21: Which agency regulates and inspects eggs?

Answer:

US Department of Agriculture (USDA) Question 22: Which is a way to prevent contamination of hot food on display in a self-service area?

Answer:

Providing fresh plates for return visits by customers

Question 23: When should you maintain floors in a food prep area?

Answer:

Regular cleaning and sanitizing

Question 24: Roasts of beef, pork, veal and lamb

Answer:

145 F Question 25: What occurs when plumbing allows dirty water to mix with safe water?

Answer:

Cross-connection

Question 26: Which is a chemical contamination?

Answer:

Detergent

Question 27: Why should training documentation reports be kept?

Answer:

They verify that training has been completed