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FIVE GUYS SERVSAFE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -77 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: -packaging is damaged (tears, holes or punctures)
-cans are missing labels, bulging, swollen, rusty or dented -product is leaking or seals are broken -product dates are expired -frozen food shows ice crystals or water stains -temp of product not correct
Answer:
Proper delivery temps
Question 2: All food date marked is to be kept 24 hour
RTE stored at 41 or lower for 7 days When combining use closest date FIFO - First in first out
Answer:
Storage
Question 3: Hep A
Answer:
RTE & shellfish wash hands causes jaundice
Question 4: Fungi
Answer:
yeasts, mold, mushrooms likes high acid low moisture
Question 5: State and local regulatory authorities
Answer:
ie health dept inspects and enforces locally investigates complaints issues licenses, permits, and approves HACCP
Question 6: Bimetallic
Thermocouples and Thermistors Infrared
Answer:
Bimetallic
Question 7: Sneeze guards 7' back, 14" tall
Always use a clean plate for seconds Never use ice if it was used to cool food Labels must mark bulk foods if there is a health claim otherwise, as long as it was produced with the same company it is not needed
Answer:
Chapter 8: Food Safety Management Systems
Question 8: Approved and reliable
Answer:
_____ ____ every delivery immediately when it arrives
Question 9: Bacteria needs FATTOM
Answer:
Food Acidity (4.5-7ph) Temperature (45-135) Time Oxygen (sometimes) Moisture
Question 10: Food cools quickly in small qty in shallow container
Ice bath or stir with paddle or blast chiller Keep lid loose for further cooking
Answer:
Chapter 7: Service
Question 11: 0-220
Measures tip to dimple through stem
Answer:
Thermocouples and Thermistors
Question 12: Norovirus
Answer:
RTE & shellfish wash hands causes vomit & diarrhea
Question 13: USDA
Answer:
Inspects meat, poultry, and eggs. crosses state boundaries
Question 14: Salmonella
Answer:
Farm animals Produce No cross-contamination & cook to temp
Question 15: Check temperatures at least every 4 hours
Answer:
When holding HOT food without temperature control
Question 16: Handling sore throat with fever
Answer:
Restrict from food / exclude serving Doctors note needed to return
Question 17: Visually inspect
Answer:
Reject Food if
Question 18: Food returned by one customer to another customer
Uncovered condiments Uneaten bread Plate garnishes
Answer:
Self-serve/Buffet
Question 19: Viruses
Answer:
Cooking does not kill grows in food but needs human/animal host
Question 20: 41 or lower = all cold food
45 or lower = shucked shellfish, surface temp of live shellfish, milk & eggs Live shellfish must not have internal temp of over 50 All foods must be 41 or below in 4 hours Shellfish need shellstock ID tags (keep 90 days) 145 for all hot food
Answer:
Labeling Question 21: Chapter 1: Providing Safe Food
Answer:
-
Question 22: Jaundice
Answer:
Exclude Report to health authority return after 7 days & doc note
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