FOOD SAFETY- SERVSAFE EXAM QUESTIONS

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FOOD SAFETY- SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -78 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The primary purpose of gloves is to:

• Keep foodhandlers' hands clean and dry
• Keep foodhandlers' hands warm when working with frozen food
• save time- foodhandlers do not have to wash their hands as often when they are

wearing gloves

• prevent bare hand contact with RTE food

Answer:

D Question 2: When receiving food, which food must ALL be received at 41° F or lower?

• beef, poultry and whole tomatoes
• beef, poultry and live fish
• cut melon, raw shell eggs and canned tuna
• fresh fish, sliced tomatoes and poultry

Answer:

D

Question 3: After a fire or flood, what should be done with the food in the establishment?

• contact the local regulatory for instructions and actions to be taken
• separate food that can be donated to a local food bank or shelter
• saved only if the food affected will be used in a meal that is fully cooked
• used only if customers are notified of potential risks with a consumer advisory

Answer:

A

Question 4: Which area is approved for food storage?

• locker room with supplies of toilet paper
• dry storage room with equipment
• clean shelf under prep sink
• clean shelf below chemical storage

Answer:

B Question 5: All water used for drinking, washing dishes and food preparation must be potable.

Potable water refers to water that:

• comes from a well
• is safe and drinkable
• can be used to water plants
• has a neutral pH

Answer:

B

Question 6: Which is NOT a physical hazard to food?

• Window cleaner
• Staples
• Broken pieces of glass
• Hair

Answer:

A

Question 7: Which practice can help keep food safe during service?

• providing sneeze guards over food on display
• providing utensils to dispense food at a buffet
• having personnel monitor self service stations
• all of the above

Answer:

D

Question 8: What government agency is responsible for writing the Food Code?

• USDA (United States Department of Agriculture)
• FDA (Food and Drug Agency)
• CDC (Center for Disease Control)
• FSIS (Food Safety and Inspection Services)

Answer:

B Question 9: If an establishment does not serve highly susceptible populations, meat, poultry,

seafood and eggs can be served raw or undercooked provided that:

• the customer has been warned through the use of a "consumer advisory" on the menu
• the PIC is the one to prepare, cook and serve the food

• all equipment used with raw food is properly cleaned and sanitized
• the server evaluates the customer to determine if consuming raw food would be safe

Answer:

A

Question 10: An example of an unapproved vendor or unsafe source cold be

• catching your own fish to serve in your establishment
• having someone prepare your desserts out of their home
• getting food from another restaurant
• all of the above

Answer:

D

Question 11: Which food CANNOT be re-served?

• unopened package of crackers
• unopened canned milk
• bottled condiments such as ketchup or mustard
• basket of rolls that will be used to make croutons

Answer:

D

Question 12: What should be included in a master cleaning schedule?

Answer:

The items cleaned, when they should be cleaned, how they are to be cleaned and the types of chemicals or solutions to be used