DIAGNOSTIC TEST SERVSAFE

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DIAGNOSTIC TEST SERVSAFE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -83 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Why shouldn't you use hot holding equipment to reheat food?

• The risk of cross-contact is too great
• There is a risk of cross-contamination when doing this
• Most do not pass food through the temperature danger zone quickly enough
• It can scorch the food

Answer:

• Most do not pass food through the temperature danger zone quickly enough

Question 2: Cold TCS food should be received at or under ________.

A. 45?F

B. 50?F

C. 35?F

D. 41?F

Answer:

D. 41?F

Question 3: A dishwasher ran out of sanitizer for the three-compartment sink and used sanitizer from the dish machine instead. Why was this a mistake?

• The sanitizer was not used the way it was intended.
• It is too difficult to measure the sanitizer correctly.
• The sanitizer will not sanitize equipment when used this way.
• The sanitizer is too expensive to use this way.

Answer:

• The sanitizer was not used the way it was intended.

Question 4: What is the intended use of a hand antiseptic?

• Minimize the need to wash hands
• Extend the usability of gloves
• Remove unpleasant food odors
• Reduce pathogens on skin

Answer:

• Reduce pathogens on skin

Question 5: With approved procedures in place, cold food being held intentionally without temperature control for ____ hours as long as it does not exceed 70 F.

• 2
• 4
• 6
• 8

Answer:

• 6 hours

Question 6: What is the lighting intensity requirement inside a walk-in cooler?

• 20 foot-candles (215 lux)
• 50 foot-candles (540 lux)
• There is no requirement
• 10 foot-candles (108 lux)

Answer:

• 10 foot-candles (108 lux)

Question 7: What would be classified as an imminent health hazard?

• A sick employee
• A shipment of spoiled food
• A broken water main in the facility
• A broken cooler/freezer

Answer:

• A broken water main in the facility

Question 8: B. A safe water source for cooking and handwashing

Answer:

Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations?

• A food truck serving made-to-order tacos and burritos

• A hand cart serving hot dogs with condiments and canned drinks

• A concession van serving nachos, fries, and burgers

• An ice cream truck serving frozen packaged novelties and candy

Question 9: Which cleaner is best for removing baked-on grease?

• Degreaser
• Delimer
• Abrasive cleaner
• Detergent

Answer:

• Detergent

Question 10: Food for off-site service should be labeled with reheating and service instructions and a(n)

• use-by date and time.
• date of preparation.
• inspection stamp.
• list of ingredients.

Answer:

• use-by date and time.

Question 11: Ready-to-eat food should NEVER be handled with bare hands in what situation?

• Ready-to-eat food should never be handled with bare hands, regardless of the situation
• When there is not a proper hand-washing station available
• When food is being served to a high-risk population, like children or the elderly
• When the food will be cooked to at least 140?F

Answer:

• When food is being served to a high-risk population, like children or the elderly