LOL SERVSAFE FR EXAM QUESTIONS

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LOL SERVSAFE FR EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 48. The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector during an inspection in order to

Answer:

make a list or perform corrective orders

Question 2: 7. How can an operation assist customers with food allergies

Answer:

Designate a manager to answer all allergy-related questions from customers

Question 3: 34. An unacceptable material or a cutting board is?

Answer:

soft wood, like pine

Question 4: 74. outdoor garbage containers must be

Answer:

on smooth, durable nonabsorbent surface, have tight fitting lids, be covered at all times, have drain plugs in place

Question 5: 37. One method of denying pests access to an operation is too?

Answer:

screen on windows and vents.

Question 6: 26. food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a?

Answer:

clean, pest-proof container.Question 7: 18. In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?

Answer:

Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts.

Question 8: 80. who is required to wear a hair restraint while working

Answer:

food employees/handlers

Question 9: 19. Which risk may result from having a cross- connection?

Answer:

the drinkable water supply may become contaminated Question 10: 14. A cook takes. poultry out of the oven for service, checks the temperature of the poultry that is baking, and finds that it's at 150. The cook records this in a log and continues cooking the poultry until it's temperature is 165F. Which step in this process was the corrective action?

Answer:

continue the cooking process.

Question 11: 33. Senior citizens in a nursing home can safely eat?

Answer:

anything that doesn't require cooking or washing.Question 12: 31. Air curtains should be installed at the delivery entrance. of an operation in order to?

Answer:

deny pest access.

Question 13: 51. reviewing video surveillance is part of which ALERT food defense awareness step?

Answer:

employees Question 14: 79. re-freezing thawed frozen beef steaks that have risen above 50 F is

Answer:

? time temp abuse Question 15: 84. In order for a hose to be connected to a mop sink faucet, the mop sink MUST be equipped with?

Answer:

vacuum breaker Question 16: 16. If found during a food safety inspection, which hazard is grounds for closing a food service operation?

Answer:

significant lack of refrigeration.Question 17: 72. Chemicals that are used or stored in an operation should have a

Answer:

safety data sheet

Question 18: 35. which is a physical contaminant?

Answer:

jewelry Question 19: 50. a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to continue slicing. what is the most serious risk of this procedure?

Answer:

time temperature abuse of the roast beef

Question 20: 88. the minimum requirement for cleaning and sanitizing a juice bar blender that is throughout the day is

Answer:

After single use Question 21: 69. A food handler applies hand antiseptic and then scrubs forearms for 15 seconds under running warm water. The food handler then thoroughly rinses and dries hands with a hot air drier. The mistake in the process was that the food handler

Answer:

Used hand antiseptic instead of an approved soap Question 22: 62. large ice crystals in a case of frozen poultry indicate that the product has been

Answer:

Thawed and refrozen

Question 23: 39. Tabletop equipment on legs requires a clearance of?

Answer:

• inches

Question 24: 3. The minimum internal temperature for cooking eggs in the microwave is?

Answer:

165

Question 25: 58. A manager should store canned soup that has been recalled in a

Answer:

Separate area until it can be returned to the distributors for credit

Question 26: 10. A chemical sanitizing solution's effectiveness depends on the?

Answer:

water hardness, Ph, and temperature of the solution.

Question 27: 85. which food container is suitable for transporting food?

Answer:

metal pan with aluminum foil cover