FREE CULINARY ARTS AND STUDY GAMES ABOUT ALL

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FREE CULINARY ARTS AND STUDY GAMES ABOUT ALL

SERVSAFE TOPICS EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -134 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: How far above the floor should food be stored?

Answer:

at least 6 inches

Question 2: In the aconym FATTOM, the second T stands for

Answer:

time

Question 3: The term cross contact specifically relates to

Answer:

cleaning equipment that has come in contact with food allergens Question 4: One of the reasons that fingernails and fingernail polish are not allowed in the kitchen is that they can become

Answer:

physical contaminants

Question 5: Which illness includes a symptom called jaundice?

Answer:

Hepatitis A Question 6: U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA)are in which government controlled level?

Answer:

Federal Question 7: Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

Answer:

time-temperature abuse Question 8: The category of pathogen that is most easily prevented by using correct personal hygiene is

Answer:

viruses Question 9: which is not a TCS food: cooked rice, tofu, bread, baked potatoes?

Answer:

bread Question 10: what is the first task in training a large group of servers to prevent contamination of food?

Answer:

assess the training needs of the servers on this topic Question 11: I am associated with the improper reheating of foods such as stews and gravies. I am found in meats and poultry and dishes cooked with these foods. I cause diarrhea and severe abdominal cramps

Answer:

clostridium perfringens

Question 12: What are the two elements of FAT TOM that a food service operation can control?

Answer:

time and temperature Question 13: The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is

Answer:

parasites

Question 14: food that must be 155°F (68°C) for 15 seconds

Answer:

ground meats,injected meats, mechanically tenderized meats, ground seafood, shell eggs hot for service Question 15: Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever

Answer:

she must be excluded from the restaurant

Question 16: food that must be 145°F (63°C) for 4 minutes

Answer:

roasts

Question 17: food that must be 165°F (74°C) for 15 seconds

Answer:

Poultry - including whole and ground chicken, turkey and duck. Stuffing made of fish, meat or poultry.Stuffed meats, seafood, poultry and pasta Dishes that include previously cooked TCS foods. Reheating of foods previously prepared and stored

Question 18: In the aconym FATTOM, A stands for

Answer:

acidity

Question 19: Bacteria, viruses, parasites and toxins are considered which type of hazard

Answer:

biological

Question 20: When preparing eggs for high risk populations

Answer:

Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked

Question 21: Good personal hygiene includes

Answer:

reporting illness to your supervisor/instructor Question 22: Most bacteria need nutrients such as carbohydates and what to survive?

Answer:

proteins

Question 23: What is the correct temperature for receiving cold TCS food?

Answer:

41 degrees F. or lower Question 24: NSF International mark:

Answer:

Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards Question 25: What is the problem with storing raw ground beef above prepped salads?

Answer:

Cross-contamination Question 26: in which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Answer:

guided discussion