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NHM SERVSAFE TEST
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: which risk may result from having cross-contamination?
Answer:
backflow Question 2: stationary kitchen equipment with legs should be mounted at least how far off of the floor?
Answer:
- inches. everything off the floor is 6 inches.
Question 3: the purpose of sneeze guards in self service areas is to?
Answer:
prevent cross contamination or you may see to prevent foodborne illness Question 4: If a food hander has been diagnosed with an illness caused by Norovirus, the manager should require the food handler to?
Answer:
Have a written release to return to work, and clearance by the health department. Any six of the pathogens
Question 5: a food handler is permitted to work highly susceptible populations without prior approval from the local regulatory authority when the food handler has a?
Answer:
A sore that is properly covered. They will list things that will exclude him from that population, like Jaundice, norovirus, e coli
Question 6: cooked vegetables should be
Answer:
135 Question 7: the manager assigns a cook to monitor and record temps on a steam table in order to?
Answer:
prevent temp abuse Question 8: to prevent pest from entering an operation, all doors, windows, and skylights should be?
Answer:
closed or sealed. the seal is held with concrete Question 9: if chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemicals
Answer:
common name Question 10: a food handler has been vomiting . the food handler should NOT return to work until symptom-free for atleast how many hours?
Answer:
24
Question 11: food has been honestly presented if it?
Answer:
has no color additives
Question 12: a consumer advisory is required when serving?
Answer:
a cooked to order hamburger. any raw or undercooked meat products
Question 13: food served on a salad bar must be labeled with the food's?
Answer:
Label with the foods common name
Question 14: an acceptable way to dry hands after handwashing is?
Answer:
use a single use paper towel or air dryer
Question 15: garbage containers for outdoor use must be smooth, durable, and
Answer:
non-absorbant Question 16: using hot water when preparing a sanitizing solution will cause the sanitizer to be?
Answer:
less effective Question 17: if using time as a public health control, egg salad that has been left at room temp.should be thrown out after how many hours have passed?
Answer:
6, but never to exceed 70 degrees. 4 on hot food Question 18: what item would be classified as a physical contaminant when found in food?
Answer:
Shell fragment Question 19: a couple orders a grilled cheese halibut. the customer tells the server that he is allergic to fish. the server tells the chef. after placing the sirloin on the grill, the chef places the halibut in a saute pan. after 10 min., the chef uses the same pair of tongs to turn the halibut and then the steak. the chef committed?
Answer:
cross contact
Question 20: When considering employee training managers must?
Answer:
model correct behavior
Question 21: an example of a corrective action is
Answer:
throwing things out and getting it back to temp. probably answer: reheating a product that has gone below 135 Question 22: a delivery of chopped lettuce, shell eggs, poultry, and cottage cheese arrives in a refrigerated truck. which item can be safely received at 45F?
Answer:
shell eggs. 45 air temp Question 23: the label for granola with nuts packaged at an operation for retail sale, should include?
Answer:
Name of all allergens, but you might see that it has to have all ingredients in descending order by weight Question 24: what information should be included when training staff about reporting an illness?
Answer:
What diagnose is and the symptoms to report. Diarrhea, vomiting, or jaundice you need to report it.Question 25: a seafood operation is located in a riverfront community known for its oysters.each morning, the owner/operator harvests fresh oysters to shuck raw or cook for the customers, is this practice legal?
Answer:
No, all mussiclan fish must come from approved, reputable suppiers. Anything from a restaurant should
Question 26: food handlers who have jaundice must be?
Answer:
Reported to the health department. Only reportable symptom to the health dpmt
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