.png){kind=logo}
PDF Download
HACCP SERVSAFE EXAM
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -96 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: A food handler drops the end of a hose into a mop bucket, what has been created?
Answer:
Cross-connection Question 2: How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41F or lower?
Answer:
- days
Question 3: When should hand antiseptics be used?
Answer:
After washing hands
Question 4: Which agency enforces food safety in a restaurant?
Answer:
State or local authority
Question 5: What is an important measure for preventing food-borne illness?
Answer:
Controlling time and temperature
Question 6: The three basic rules of an integrated pest management program are:
Answer:
work with a PCO, deny pests access, and deny pests food and shelter Question 7: What device can be used to record time-temperature abuse during the delivery of food?
Answer:
Time-temperature indicator
Question 8: What information should be on dishwashing machines?
Answer:
Chemical concentration, water temperature, water pressure
Question 9: How far above the floor should food be stored?
Answer:
- inches
Question 10: Raw chicken breasts are left out at room temperature on a prep table. what is the main risk that could cause a food-borne illness?
Answer:
Time-temperature abuse Question 11: How should cartons of coleslaw be checked for the correct receiving temperature?
Answer:
Open a carton and insert a thermometer stem into the food Question 12: When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?
Answer:
In front of food with later use-by dates Question 13: A food handler thaws several frozen turkeys on a prep table. What is the danger that poses to the food?
Answer:
Time-temperature abuse
Question 14: The managers responsibility for staff food safety training is to
Answer:
make sure that staff have the knowledge and kills to keep food safe Question 15: How should flatware and utensils that have been cleaned and sanitized be stored?
Answer:
With handles facing up
Question 16: Wheezing and shortness of breath are symptoms of what?
Answer:
Allergic reaction Question 17: Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
Answer:
Verification
Question 18: When installing tabletop equipment on legs, the legs must be
Answer:
- inches
Question 19: What should be done when throwing away chemicals?
Answer:
Follow label instructions and regulatory requirements
Question 20: What is the minimum internal cooking temperature for ground beef?
Answer:
155F for 15 secnds
Question 21: What is sanitizing?
Answer:
Reducing pathogens to safe levels
Question 22: What is the first step in developing a HACCP plan?
Answer:
Conduct a hazard analysis Question 23: what is the minimum internal cooking temperature for stuffed pork chops?
Answer:
165F for 15 seconds Question 24: What should be done with food-contact surfaces after pesticides have been applied?
Answer:
Washed, rinsed, sanitized
Question 25: What smell may be a sign that cockroaches are present?
Answer:
Strong, oily Question 26: What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Answer:
Test the solution with a sanitizer kit
Question 27: When is it acceptable to eat in an operation?
Answer:
When sitting in a break area Question 28: What must be included on the label of TCS food that was prepped in-house?
Answer:
Date that the food should be thrown out Question 29: What is the most important way to prevent a foodborne illness from bacteria?
Answer:
Control time and temperature
.png)