HMS 222- SERVSAFE EXAM EXAM QUESTIONS

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HMS 222- SERVSAFE EXAM EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How can hepatitis A and norovirus gastroenteritis be prevented?

Answer:

practicing personal hygiene Question 2: A family eats regularly at the local diner. The portions are very large, and the family wants to take the leftover food home. They have brought a take-home container previously provided by the diner. Can the diner re-use the container for this family's leftovers?

Answer:

To be safe, the operation washed and sanitized the container before packaging the leftover food.Question 3: A manager who needs to buy an oven for the operation should look for an oven with which mark?

Answer:

NSF Question 4: The minimum requirement for monitoring the internal temperature for cold storage units includes

Answer:

one thermometer located in the warmest part of the unit

Question 5: There are five most common food-handling mistakes or risks on which a foodservice operation should focus to prevent food from becoming unsafe. These are failure to: purchase from approved, reputable suppliers; control time and temperature; prevent cross-contamination; clean and sanitize; and failure to

Answer:

practice good personal hygiene Question 6: What are the important steps when implementing active managerial control in your operation?

Answer:

Identify risks, monitor activities, and verification of policy and procedure

Question 7: When is the appropriate time to apply hand antiseptics?

Answer:

after handwashing

Question 8: Which setting should be posted on dishwashing machines?

Answer:

water pressure Question 9: Hard water, food particles, and incorrect water temperature can reduce the effectiveness of

Answer:

sanitizers Question 10: The Beach Snackbar purchases all of its food commercially processed and packaged. When reheating onion rings and cheese sticks, they must be cooked to a minimum internal temperature of

Answer:

135 F

Question 11: What is the purpose of a consumer advisory?

Answer:

To disclose that some items on your menu are served raw or undercooked

Question 12: Which is the proper way to store mops, brooms, and brushes?

Answer:

hanging on hooks

Question 13: What can prevent backflow from happening?

Answer:

double check valve Question 14: Which is a correct guideline for keeping food stored at safe temperatures in coolers?

Answer:

Use cold curtains in walk-in coolers.Question 15: When cleaning and sanitizing food surfaces, which is the final step?

Answer:

allow the surface to air dry Question 16: When controlling FATTOM conditions you will most likely be able to control only

Answer:

time and temperature

Question 17: Where is an appropriate place to store boxed breakfast cereal?

Answer:

dry-storage areas

Question 18: A cross-connection is a

Answer:

physical link between safe water and dirty water.

Question 19: A server could potentially cause foodborne illness by

Answer:

failing to wash hands after taking a break

Question 20: Evidence of pests in your operation

Answer:

can include nests and facility damage.Question 21: Which illness requires approval from the regulatory authority before a food handler is allowed to return to work?

Answer:

Jaundice from an infectious condition Question 22: For drying your hands after correctly washing them at the handwashing sink, the area is required to have a

Answer:

high-velocity, room-air-temperature hand dryer but not a garbage receptacle Question 23: Where should recyclable waste - such as bottles, cans, paper, and packaging material - be stored?

Answer:

Waste and recyclables should be stored separately from food and food contact surfaces Question 24: Which of the following requires a variance and HACCP plan if you plan to prep them in your operation?

Answer:

sprouting of seeds or beans

Question 25: Which act by a food handler can contaminate food?

Answer:

Taking care of an ailing child before working Question 26: Which of the following need to be washed, rinsed, sanitized, and air-dried.

Answer:

Food-contact surfaces Question 27: Pathogens can be transferred by the act of eating, drinking, chewing gum or tobacco, and

Answer:

smoking