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NATIONAL/NORTH CAROLINA SERVSAFE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -39 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Where ahould a food handler wash his or her hands after prepping food?
Answer:
Designated sink for handwashing Question 2: A food handler has just finished storing a dry food delivery. What step was done correctly?
Answer:
Stored food away from the wall
Question 3: What temperatures do infared thermometers measure?
Answer:
Surface Question 4: A food handler is prepping a seafood dish on April 4, using shrimp and scallops.The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
Answer:
April 8
Question 5: What causes preschool-age children to be at risk for foodborne illness?
Answer:
Their immune system is not strong
Question 6: What strategy can prevent cross-contamination?
Answer:
Buy food that does not require prepping Question 7: Which organization includes inspecting food as one of its primary responsibilities?
Answer:
U.S. Department of Agriculture Question 8: How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
Answer:
- hours
Question 9: A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
Answer:
Rare hamburgers
Question 10: When can a food handler diagnosed with jaundice return to work?
Answer:
When approved by regulatory authority Question 11: Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
Answer:
24 hours
Question 12: What is an example of physical contamination?
Answer:
Bones in fish
Question 13: What information must be included on the label of food packaged on-site for retail sale?
Answer:
List of ingredients
Question 14: What is the purpose of hand antiseptic?
Answer:
Lower the number of pathogens on the skin Question 15: What practice is useful for preventing Norovirus from causing foodborne illness?
Answer:
Excluding staff with vomiting from the operation
Question 16: How should chemicals be stored?
Answer:
Away from prep areas Question 17: When should a food handler with a sore throat and fever be excluded from the operation?
Answer:
When the customers served are primarily a high-risk population
Question 18: What item is a potential physical contaminant?
Answer:
Jewelry
Question 19: Why should food temperatures be taken im two different locations?
Answer:
Temperature may vary in the food Question 20: Lasagna was removed from hot holding for service at 11:00 a.m. by what time must it be served or thrown out?
Answer:
3:00 p.m.
Question 21: What type of eggs must be used when prepping raw or undercooked dishes for high-risk population?
Answer:
Pasteurized Question 22: How should an item that has been recalled by its manufacturer be stored in an operation?
Answer:
Seperately from food that will be served
Question 23: Parasites are commonly associated with what food?
Answer:
Wild game
Question 24: What is the minimum internal cooking temperature for veal chop?
Answer:
145°F
Question 25: Single-use gloces are not required when
Answer:
Washing produce
Question 26: When can glass thermometers be used?
Answer:
When enclosed im a shatterproof casing Question 27: A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
Answer:
Go home Question 28: What practice should be used to prevent seafood toxins from causing a foodborne illness?
Answer:
Purchasing foods from approved, reputable suppliers
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