FSM 120 SERVSAFE EXAM QUESTIONS

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FSM 120 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When a food item shows signs of thawing and refreezing, that generally indicates that it has

Answer:

been time-temperature abused.Question 2: Which food items have to maintain an internal temperature no greater than 50degreesF (10degreesC) when received?

Answer:

Live shellfish

Question 3: What is the manager of an operation responsible for monitoring?

Answer:

Staff handwashing practices Question 4: Hand antiseptics must be in compliance with the Code of Federal Regulations and the

Answer:

Food and Drug Administration.

Question 5: What must food handlers do before they start to work their shift?

Answer:

Wash their hands correctly

Question 6: Which techniques should be followed when putting on gloves?

Answer:

Hold gloves by the edge when putting them on.Question 7: Which is a food safety issue that may result from food handlers wearing dirty uniforms?

Answer:

Dirty clothing may carry pathogens that can cause foodborne illness.

Question 8: How can an operation control the growth of bacteria?

Answer:

Limit the time food spends in the temperature danger zone.

Question 9: How can hepatitis A and norovirus gastroenteritis be prevented?

Answer:

Practicing personal hygiene Question 10: What foodborne-illness diagnosis requires that a food handler be excluded from the operation and that the food handler's medical practitioner and the local regulatory authority decide when the person can go back to work?

Answer:

Hepatitis A Question 11: Which food item should be surrounded by crushed, self-draining ice in order to be accepted into receiving?

Answer:

Poultry Question 12: TCS food has been time-temperature abused anytime it remains between

Answer:

41degreesF (5degreesC) and 135degreesF (57degreesC).

Question 13: TCS food is food that

Answer:

requires time and temperature control for safety.

Question 14: Dairy products should be rejected if they have a

Answer:

sour smell.

Question 15: Food handlers must change their gloves when

Answer:

changing from handling raw to ready-to-eat food.Question 16: One responsibility of an operation's manager is to post consumer advisories notifying customers of the

Answer:

risk of ordering raw or partially cooked food.Question 17: Food handlers should never handle ready-to-eat food with bare hands when serving

Answer:

high-risk populations.

Question 18: Why is TCS food likely to become unsafe?

Answer:

Pathogens grow well in it.

Question 19: Which food items require time and temperature control for safety?

Answer:

Baked potatoes

Question 20: Use hand antiseptics only

Answer:

after handwashing.

Question 21: Which employee attribute is a challenge to food safety?

Answer:

Culture Question 22: How long is a shellstock identification tag required to be kept on file?

Answer:

90 days from when the last shellfish was used from its delivery container

Question 23: Which type of food has a pH that is ideal for bacterial growth?

Answer:

Cantaloupe

Question 24: Food can be rejected at receiving if it does not meet the

Answer:

quality standards.

Question 25: What is a reason for rejecting a food item?

Answer:

Abnormal smell or odor Question 26: Nail polish is allowed by some regulatory authorities as long as the food handler

Answer:

wears single-use gloves.

Question 27: Which is an allowable accessory for a food handler to wear?

Answer:

Clean hat Question 28: What is the minimum length of time that hands and arms should be scrubbed while handwashing?

Answer:

10-15 seconds