FINAL EXAM PRACTICE FOR SERVSAFE EXAM

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FINAL EXAM (PRACTICE FOR SERVSAFE EXAM)

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which action could lead to cross contamination?

Answer:

Touching more than one time/temperature control for safety (TCS) food before washing hands

Question 2: Which is the best way to thaw frozen shrimp?

Answer:

Under refrigeration at 41°F (5°C) or below Question 3: What is the reaction of the immune system to a specific food called?

Answer:

Food allergy Question 4: A food handler should recalibrate a thermometer after:

Answer:

it falls on the floor.Question 5: The primary goal of Active Managerial Control is to reduce the risk of:

Answer:

foodborne illness

Question 6: Operations serving highly susceptible populations should NOT serve:

Answer:

undercooked eggs.Question 7: The amount of time between inspections of an operation by the regulatory authority CANNOT exceed how many months?

Answer:

6 Question 8: In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?

Answer:

Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts Question 9: Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?

Answer:

Delimer Question 10: Within 2 hours of hot holding in a self-service area, the temperature of soup has dropped to 130°F (54°C). The soup is pulled from the self-service area and reheated. The soup

must be reheated to a temperature of ____ for 15 seconds:

Answer:

165°F (74°C)

Question 11: Which food would be safe to serve to a highly susceptible population?

Answer:

Chocolate sauce Question 12: A food handler who is experiencing diarrhea and vomiting should:

Answer:

not report to work until at least 24 hours after symptoms have ended.

Question 13: Allowing a disgruntled employee to enter the food prep area could cause which food safety issue?

Answer:

Deliberate contamination

Question 14: When is a food considered adulterated?

Answer:

When it contains an approved food additive Question 15: A consumer advisory is required when serving:

Answer:

cooked-to-order hamburgers.Question 16: Outside garbage containers must be:

Answer:

sealed with tight fitting lids Question 17: What is the first thing a Person in Charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation?

Answer:

Ask for identification.Question 18: Sinks must be used for the correct intended purpose to prevent:

Answer:

equipment damage.Question 19: Tabletop equipment on legs requires a clearance of at least:

Answer:

• in (10 cm).

Question 20: A delivery of rice boxes should be rejected if the:

Answer:

box bottoms are water stained.

Question 21: What should be done with a refrigerated jar of strawberry preserves with yeast on the surface of the food?

Answer:

Throw out the preserves.

Question 22: Which food should be stored below all others in a cooler?

Answer:

Raw poultry Question 23: For food borne illness prevention, it is necessary to properly wash hands:

Answer:

after handling soiled equipment.Question 24: The most effective way to prevent pest problems is by:

Answer:

maintaining a clean environment.Question 25: A food handler working in a self-service area should ensure that cold food is being held at which temperature or lower?

Answer:

41°F (5°C)

Question 26: The hair, nose, throat, and infected cuts of an average healthy person:

Answer:

may carry Staphylococcus.Question 27: Hand antiseptics may only be used if they are:

Answer:

approved by the FDA

Question 28: Which information is required on a Safety Data Sheet (SOS)?

Answer:

First-aid information