FINAL EXAM - SERVSAFE

PDF Download

FINAL EXAM - SERVSAFE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -27 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Why are infants and young children at higher risk for getting a foodborne illness?

Answer:

They have not yet build up their immune system Question 2: Peanuts and soy products are dangerous for people with what condition?

Answer:

food allergens

Question 3: Why are young children at a higher risk for foodborne illness?

Answer:

Their immune systems are not yet fully developed

Question 4: What is the minimum internal cooking temperature for poultry?

Answer:

165, degrees F (74 C)

Question 5: What is one way that food should NEVER be thawed?

Answer:

at room temperature

Question 6: The three potential hazards to food are biological, physical and

Answer:

chemical

Question 7: What is the correct procedure for washing hands?

Answer:

Wet hands and arms with water at least 100 degrees F, apply soap. Vigorously scrub hands and arms for 10 to 15 seconds rinse hands and arms, and dry hands and arms

Question 8: To work with food, a foodhandler with a hand wound must

Answer:

bandage the wound and wear a single-use glove.Question 9: A foodhandler who has just bused tables must do what before handling food?

Answer:

wash hands

Question 10: How should a prep table be cleaned and sanitized?

Answer:

Clean and rise the surface, sanitize the surface, then air dry Question 11: Raw or undercooked dishes made for high-risk populations must use eggs that have been

Answer:

pasteurized Question 12: What is the only jewelry that may be worn on the hands or arms while handling food?

Answer:

Plain band ring

Question 13: What is the temperature range of the temperature danger zone?

Answer:

41'F to 135'F(5'C to 57'C)

Question 14: What is the key to limiting bacterial growth?

Answer:

Controlling time-temperature Question 15: In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

Answer:

180'F(82'C)

Question 16: What is the definition of sanitizing?

Answer:

Reducing the pathogens on a surface to safe levels.

Question 17: What is the definition of sanitizing?

Answer:

Reducing the number of pathogens on a surface to safe levels Question 18: Using one set of cutting boards for raw TCS food and another set of cutting boards

for ready-to-eat food reduces the risk of:

Answer:

cross-contamination

Question 19: How should foodhandlers keep their fingernails?

Answer:

short and unpolished

Question 20: To work with food, a foodhandler with a hand wound must

Answer:

Bandage the wound and wear a single-use glove

Question 21: Which piece of jewelry is a foodhandler allowed to wear?

Answer:

Plain-band ring

Question 22: Foodhandlers should wash their hands before and after

Answer:

handling raw meat, poultry, or seafood Question 23: At what internal temperature should raw meat, poultry, and seafood be stored?

Answer:

41 or lower

Question 24: What should be used to dry hands after washing them?

Answer:

Single Use paper towel Question 25: What is one factor that affects the growth of microorganisms in food?

Answer:

Acidity

Question 26: To prevent cross-contact

Answer:

clean and sanitize utensils before each use.

Question 27: Food should NEVER be thawed

Answer:

at room temperature