HRT 210: SERVSAFE EXAM

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HRT 210: SERVSAFE EXAM

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

-Format: Multiple-choice / Flashcard

Question 1: What information must be posted on a dishwasher?

Answer:

Correct settings

Question 2: What is the proper way to put on disposable gloves?

Answer:

Hold them by the edges

Question 3: A person infected with Norovirus could remain contagious...

Answer:

For several days after symptoms are gone Question 4: Which of these is the best option for cooling large amounts of hot food quickly?

• Plastic container submerged in ice
• Refrigerated cooler
• Blast chiller
• Ice paddle

Answer:

• Blast chiller

Question 5: How much soap should be applied during the handwashing process?

Answer:

Enough to build up a good lather

Question 6: An inspection report for an approved supplier should review...

Answer:

Receiving and storage Question 7: What is a characteristic required for equipment to meet NSF standards?

Answer:

Nonabsorbent

Question 8: What temperature should the water be for manual dishwashing?

Answer:

Must be at least 110ºF

Question 9: Leaving a running hose submerged in a mop bucket could result in...

Answer:

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

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

Answer:

• Regulating food transported across state lines

Question 11: Why are elderly people at high risk for foodborne illness?

Answer:

Immune systems weaken with age

Question 12: Which item should be rejected?

• Bags of organic cookies in torn packaging
• Bottled milk at 41ºF
• Shell eggs at an air temperature of 45ºF
• Live oysters at 50ºF

Answer:

• Bags of organic cookies in torn packaging

Question 13: A foodborne illness is considered an outbreak when two or more people...

Answer:

Have the same symptoms of illness after eating the same food, and an outbreak is confirmed by a laboratory Question 14: About 20-35 % of healthy adults carry which type of pathogen on their skin?

Answer:

Staphylococcus aureus Question 15: If a power outage impacts an operation and causes food in storage to enter the temp danger zone for 16 hours, what must be done with the food?

Answer:

Throw it out Question 16: When thawing frozen TCS food under running water, what should the temp of the running water be?

Answer:

70ºF or lower Question 17: When using a microwave oven for reheating TCS food for hot-holding, the internal temp of the food must reach at least...

Answer:

165ºF for 15 seconds

Question 18: Spoons or scoops used to serve food such as icecream or mashed potatoes can be stored under running water that is at least...

Answer:

135ºF

Question 19: What is the minimum internal cooking temp and time for shell eggs that will be served immediately?

Answer:

145ºF for 15 seconds

Question 20: Which of these is considered a common food allergen?

• Watermelon
• Asparagus
• Lobster
• Bacon

Answer:

• Lobster

Question 21: What is an obstacle to food safety?

Answer:

Staff language differences Question 22: Once water has been restored after water service interruption, a manager should...

Answer:

Verify that the water supply is drinkable Question 23: To support food safety, what is an operations manager responsible for monitoring?

Answer:

Staff handwashing practices