FOOD SAFETY AND SANITATION, QUESTIONS FROM

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FOOD SAFETY AND SANITATION, QUESTIONS FROM

SERVSAFE STUDY GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How should cartons of coleslaw be checked for the correct receiving

temperature?

• touch the carton to see if its cold
• place a thermometer against the outside of the carton
• check the interior air temperature of the delivery truck
• open a carton and insert the thermometer stem into the food

Answer:

• open a carton and insert the thermometer stem into the food

Question 2: A thermometer used to measure the temperature of food must be accurate to what temperature?

• +/- 2 F or +/- 1 C
• +/- 4 F or +/- 3 C
• +/- 6 F or +/- 5 C
• +/- 8 F or +/- 7 C

Answer:

• +/- 2 F or +/- 1 C

Question 3: What causes large ice crystals to form on frozen food and its packaging?

• cross-contact
• cross-contamination
• time-temperature abuse
• incorrect cleaning and sanitizing

Answer:

• time-temperature abuse

Question 4: What should be done with an item that has been recalled?

• arrange for the vendor to pick up the item, notify staff, and document the recall
• recondition the item, heat it to its minimum internal temperature, or throw out
• record the item's use-by date, place the item in storage, and note the loss for bookkeeping
• remove the item from inventory, put it in a secure location, and label it to keep it from being

used or discarded

Answer:

• remove the item from inventory, put it in a secure location, and label it to keep it from being used or

discarded Question 5: A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?

• thirst with itching
• soreness with fatigue
• sore throat with fever
• headache with soreness

Answer:

• sore throat with fever

Question 6: Which is a TCS food?

• bread
• flour
• sprouts
• strawberries

Answer:

• sprouts

Question 7: A safe way to cool a stockpot of meat sauce is to put it into a

• cooler
• freezer
• sink of ice water
• cold-holding unit

Answer:

• sink of ice water

Question 8: proper conditions for dry storage, refrigerator, and freezer

Answer:

dry storage: food, clean and sanitized equipment, chemicals

refrigerator: temp, monitor, maintenance, load, shelves, door, set-up

freezer: temp, monitor, airflow, defrost, label, door

Question 9: proper attire

Answer:

hair restraints, clean clothing, aprons, no jewelry

Question 10: When should hand antiseptics be used?

• after washing hands
• before washing hands
• when soap is unavailable

• when gloves are not being used

Answer:

• after washing hands

Question 11: To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file,

and know:

• when to register with the EPA
• how to fill out an incident report
• where to find the chemicals in the operation
• whom to contact about suspicious activity

Answer:

• whom to contact about suspicious activity

Question 12: Parasites are commonly linked with what type of food?

• rice
• poultry
• seafood
• canned foods

Answer:

• seafood

Question 13: What is an important measure for preventing food borne illness?

• using new equipment
• measuring pathogens
• preventing cross-contamination
• serving locally grown, organic food

Answer: