END OF PATHWAY SERVSAFE STUDY GUIDE EXAM

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END OF PATHWAY SERVSAFE STUDY GUIDE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -45 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When serving food, a food handler can use the same utensil to

• serve cooked broccoli and cottage cheese.
• cook hamburgers and fish fillets
• cook pork and poultry
• serve grilled chicken breasts and chicken tenders

Answer:

• serve grilled chicken breasts and chicken tenders

Question 2: Which food was received in the temperature danger zone?

• milk at 38 F
• cottage cheese at 40 F
• shell eggs at 43 F
• potato salad at 46 F

Answer:

• potato salad at 46 F

Question 3: What jewelry can food handlers wear while working?

• Diamond bracelet
• Sports watch
• Medical ID bracelet
• Plain metal ring

Answer:

• Plain metal ring

Question 4: Uncovered lightbulbs may expose food to which type of hazard?

• biological
• electrical
• physical
• chemical

Answer:

• physical

Question 5: Which item must be applied over a bandage on a food handler's finger?

• waterproof tape
• gauze
• finger cot
• splint

Answer:

• finger cot

Question 6: Which is the correct order for handwashing?

• apply soap, scrub hands and arms, rinse, and dry
• apply soap, wet hands and arms, rinse, and dry

• wet hands and arms, apply soap, rinse, apply hand antiseptic, and dry.
• wet hands and arms, apply soap, scrub hands and arms, rinse, and dry.

Answer:

• wet hands and arms, apply soap, scrub hands and arms, rinse, and dry.

Question 7: Which hot food is in the temperature danger zone?

• Fish held at 126 F
• Beans held at 141 F
• Soup held at 154 F
• Steak held at 160 F

Answer:

• Fish held at 126 F

Question 8: where should a food handler check the temperature of food?

• on the bottom surface
• on the top surface
• in the thinnest part
• in the thickest part

Answer:

• in the thickest part

Question 9: For thermometers to read temperatures correctly, they must be..

• Tested
• Calibrated
• Cleaned
• Sanitized

Answer:

• Calibrated

Question 10: What causes a sanitizer to NOT work well?

• the water temperature is just right
• the right amount of sanitizer is used
• its strength at the right level
• items are removed right away

Answer:

• items are removed right away

Question 11: A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the sanitizing solution to sanitize pans?

• yes, but leave the pans in twice as long
• yes, but add double the sanitizer.
• no, because pans don't need to be sanitized

Answer:

• no, because pans don't need to be sanitized

Question 12: Which food is considered a TCS food?

• dried beans
• bottle of vinegar
• sliced melons
• loaf of bread

Answer:

• sliced melons

Question 13: When checking a food's temperature, a food handler should monitor the thermometer until the reading...

• turns off
• stays steady