HRTM 270 SERVSAFE STUDY GUIDE EXAM QUESTIONS

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HRTM 270 SERVSAFE STUDY GUIDE EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: A nursing home food manager best protects the elderly residents' health by

serving:

Answer:

pasteurized apple cider Question 2: To ensure proper hygiene when handling food, it is important to have:

Answer:

an approved hand-washing sink Question 3: Large ice crystals in a case of frozen poultry indicate that the product has been:

Answer:

thawed and refrozen Question 4: When installing tabletop equipment on legs, the space between the base of the

equipment and the tabletop must be at least:

Answer:

• inches

Question 5: A food handler with long hair should:

Answer:

cover it with a restraint

Question 6: True or false: Parasites are commonly associated with seafood.

Answer:

True Question 7: What temperature must TCS food be reheated to if it will be hot held?

Answer:

165F Question 8: Hot food must be received at or above a temperature of:

Answer:

135F Question 9: A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

Answer:

the inspector's identification Question 10: When installing equipment on the floor, that will be on legs or caster, the equipment must be how tall from the bottom of the equipment to the floor?

Answer:

• inches

Question 11: To deny pest food and shelter in outside dining areas and around your operation,

it is important to:

Answer:

mow the grass Question 12: Which potential biological food safety hazard does smoking in food-storage and prep areas cause?

Answer:

Smoke and pollutants are dispersed in the air Question 13: If chemicals are transferred to secondary containers, the secondary containers

must be labeled with the chemical's:

Answer:

usage instructions

Question 14: What device prevents backflow when a hose is connected to a faucet?

Answer:

air gap Question 15: The regulatory authority must be notified if a food handler is diagnosed with an

illness caused by:

Answer:

Salmonella Typhi Question 16: New staff must be trained in the critical areas of personal hygiene, cleaning and

sanitizing, controlling time and temperature, and:

Answer:

preventing cross-contamination Question 17: The best way to prevent pests from becoming a problem in an operation is to:

Answer:

use baits and traps in potential problem areas Question 18: A food handler in a high-risk population facility reported to a manager that he has

been diagnosed with norovirus. He can return to work:

Answer:

after local regulatory authority approval and medical clearance Question 19: A food handler has been vomiting. The food handler should NOT return to work until symptom-free for at least how many hours?

Answer:

48

Question 20: Which technique is acceptable for cooling TCS food?

Answer:

breaking larger portions into smaller portions to speed up the cooling process

Question 21: At what maximum internal temperature should cold TCS food be held?

Answer:

41F

Question 22: When washing hands, what is the minimum time you should scrub with soap?

Answer:

10 seconds

Question 23: After which activity must a food handler wash their hands?

Answer:

Clearing tables

Question 24: How should live shellfish be received?

Answer:

at a max air temp of 45 F and cooled to 41 F or lower within 4 hours Question 25: Pesticides should be disposed of by:

Answer:

the PCO Question 26: A safe way to cool a stockpot of meat sauce is to put it into a:

Answer:

sink of ice water Question 27: How long can ready-to-eat TCS food that was prepared in-house be stored if it is held at 41F or lower?

Answer:

• days

Question 28: Toothpicks and beverage stirrers are classified as:

Answer:

single-service articles

Question 29: Which plumbing device helps prevent a backflow?

Answer:

vacuum breaker