HNF440 SERVSAFE EXAM QUESTIONS

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HNF440 SERVSAFE EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: The "Temperature Danger Zone" refers to which range of temperatures?

Answer:

41°F - 135°F

**The "Temperature Danger Zone" is between 41°F and 135°F. Inside this temperature range, pathogens can multiply. But outside this temperature range, their ability to multiply is significantly reduced. This is why we store foods either hot or cold until they are served.Question 2: A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet - contaminating the clean drinking water. What is this type of contamination called?

Answer:

Cross-connection **Cross-connection happens when a clean water supply is accidentally connected to a dirty water supply, usually through a hose or an incorrectly installed faucet.Question 3: Which government authority is responsible for writing the codes that regulate food service operations?

Answer:

State and local health departments **The FDA, USDA, and CDC are directly involved with many food safety regulations. But local jurisdictions are not forced to strictly adhere to their recommendations.

Question 4: A pathogen is considered what type of contaminant?

Answer:

Biological Question 5: A dish that includes previously cooked TCS ingredients should be cooked to what minimum internal temperature?

Answer:

165°F (74°C) for <1 second (instantaneous)

Question 6: Biological Contaminants

Answer:

bacteria, viruses, parasites, fungi, and toxins (poisons) produced by some seafood, mushrooms, and plants.

Question 7: What is a "backflow prevention device" intended for?

Answer:

Preventing cross-connection Question 8: When receiving a shipment of milk, eggs or live shellfish, the air temperature of the shipping container should be...

Answer:

45°F or lower **The exceptions to this rule are milk, eggs, live shellfish, and shucked shellfish. These foods may be received at an air temperature of 45°F or lower.Question 9: Which of the following would require obtaining a "variance" from your regulatory authority?

Answer:

Offering live shellfish from a display tank **document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.Question 10: What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving?

Answer:

145°F

**A roast is a large and thick cut of meat and should be cooked to a minimum internal temperature of 145°F for at least 4 minutes. Because it's much larger than other cuts, it requires more time to ensure

that it is cooked thoroughly.Question 11: Which of the following symptoms is most commonly associated with foodborne illness?

Answer:

Diarrhea Question 12: You are reheating a TCS food from the cooler for immediate service to a guest.Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be heated to before serving?

Answer:

You can safely serve it at any temperature **As long as the food was previously cooked and cooled properly, and as long as it will be immediately served, it does not need to be reheated.

Question 13: Poultry should be cooked to what minimum internal temperature?

Answer:

165°F (74°C) for <1 second (instantaneous) Question 14: In order from left to right, what should be placed in a three-compartment sink for manual dishwashing?

Answer:

Detergent and water - clean water - sanitizing solution **1) Wash with the appropriate detergent and water.

2) Rinse with clean water.

3) Sanitize with an appropriate sanitizing solution.Question 15: All items should be stored away from the walls and how many inches from the floor?

Answer:

• inches

Question 16: Raw ground beef and pork should be cooked to an internal temperature of 155°F for how many seconds before serving?

Answer:

17 Seconds **All ground and mechanically tenderized meats (except poultry, stuffed meat, and stuffing made with

meat) should be cooked to a minimum internal temperature of 155°F for at least 17 seconds.Question 17: Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?

Answer:

Hepatitis A

Question 18: Physical contaminants

Answer:

chicken bones, glass, dirt, or bag ties that may accidentally fall into food. In the case of bones, some foods (soup for example) usually should not contain bones.Question 19: You are receiving a delivery of cold TCS food. In most cases, what maximum temperature should the food be received at? (Not including shellfish, shell eggs, and milk)

Answer:

41°F

Question 20: Which person is the most susceptible to foodborne illness?

Answer:

A 65-year-old man **Preschool-age children, the elderly and people with a compromised immune system are at the highest risk for foodborne illness.

Question 21: What is a commonly used chemical sanitizer?

Answer:

Iodine, chlorine, and quats (quaternary ammonium compounds).Question 22: If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what?

Answer:

That it must remain frozen until used

Question 23: Which is an example of a physical contaminant?

Answer:

Bones in chili.