HB 265 SERVSAFE EXAM QUESTIONS

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HB 265 SERVSAFE EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -43 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Where should a food handler wash his or her hands after prepping food?

• Food prep sink
• Designated sink for handwashing
• Utility sink
• Three-compartment sink

Answer:

B

Question 2: What is the minimum internal cooking temperature for a veal chop?

• 135 degrees F
• 155 degrees F
• 145 degrees F
• 165 degrees F

Answer:

C

Question 3: What rule for serving bread should food handlers practice?

• Do not re-serve uneaten bread
• Clean and sanitize bread baskets between each customer
• Reheat uneaten bread before serving to other customers

Answer:

A

Question 4: What rule for serving condiments should be practiced?

• Combine bowls of leftover condiments with fresh ones
• Serve condiments in antimicrobial containers
• Serve condiments in original containers
• Serve bottle condiments that remain open between uses

Answer:

D Question 5: What information must be included on the label of food packaged on-site for retail sale?

• Storage guidelines
• Serving size
• Pack date
• List of ingredients

Answer:

D Question 6: Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

• Mayonnaise
• Soft boiled eggs
• Pancakes
• Corned beef hash

Answer:

B

Question 7: What information must be posted on a dishwasher?

• Recommended sanitizing amounts
• Schedule for cleaning
• Manufacturer phone number
• Correct settings

Answer:

D Question 8: A food handler has just finished storing a dry food delivery. Which step was done correctly?

• Stored food away from the wall
• Stored food in an empty chemical container
• Stored food underneath a stairwell
• Stored food 4 inches off the floor

Answer:

A Question 9: How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

• Use a test kit to check the sanitizer's concentration when mixing it
• Rinse it from the surface and then apply it a second time
• Heat it to the temperature recommended by the manufacturer
• Test the surface first to confirm that there are no pathogens

Answer:

A Question 10: Which responsibility is included in the Food and Drug Administration's role?

• Inspecting meat, poultry, and eggs
• Regulating food transported across state lines
• Approving HACCP plans
• Issuing licenses and permits

Answer:

• Regulating food transported across state lines

Question 11: Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

• 72 hours
• 48 hours
• 12 hours
• 24 hours

Answer:

D Question 12: What practice is useful for preventing Norovirus from causing foodborne illness?

• Excluding staff with vomiting from the operation
• Encouraging staff to get flue shots
• Cooking food to minimum internal temperature
• Cooling food rapidly

Answer:

A Question 13: Why are people who take certain medications at risk for foodborne illness?

• They have hidden allergies
• They only eat TCS food
• Their immune systems are compromised
• They have not built up strong immune systems

Answer:

C

Question 14: What is the purpose of hand antiseptic?

• Eliminate the need for use of gloves
• Increase the use of sanitizing solutions
• Lower the number of pathogens on the skin
• Eliminate the need for handwashing

Answer:

C