NRA SERVSAFE EXAM PART 3 EXAM QUESTIONS

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NRA SERVSAFE EXAM PART 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Where is a time-temperature indicator (TTI) most commonly found?

Answer:

attached to the packaging of a food shipment Question 2: In a self-service area, a customer should be notified that they must

Answer:

use clean tableware when returning for more food

Question 3: How should a food handler cover an arm wound?

Answer:

with an impermeable cover Question 4: Which is a correct rule about re-serving food previously served to another customer?

Answer:

Do not re-serve food returned by a customer Question 5: If pesticides must be stored on the premises, which location is the best choice?

Answer:

In a closet with cleaning chemicals

Question 6: Which practice can prevent temperature-abuse during storage?

Answer:

defrost freezers regularly to keep frost from buiding up in freezers Question 7: Which type of thermometer can be used to monitor the temperature of the sanitizing rinse?

Answer:

maximum registering thermometer

Question 8: When should a food handler remove his or her apron?

Answer:

when you're leaving prep areas

Question 9: To prevent contamination, supplies should be stored

Answer:

away from the walls Question 10: Rats and mice like to build their nests with what kind of materials?

Answer:

soft materials, such as cloth, hair, and paper Question 11: What should a reciever do with food items that show signs of pests upon delivery?

Answer:

Reject the items, and request a signed credit slip Question 12: What is the puropose of establishing critical limits in a HACCP plan?

Answer:

to reduce, prevent, or eliminate an identified hazard

Question 13: Which equipment should be available for inspecting deliveries?

Answer:

scales

Question 14: What is the purpose of covering the food when cooking it in a microwave oven?

Answer:

to keep the food from drying out Question 15: How can an operation prevent foodborne illness from molds and yeasts?

Answer:

throw out food containing mold and yeast

Question 16: How can an operation control the growth of bacteria?

Answer:

Limit the time food spends in the temperature danger zone Question 17: When allowed at all local regulatory authorities, what is the only way for food handlers to drink in a food prep area?

Answer:

from a covered container Question 18: After which action must a food handler wash his or her hands before handling food?

Answer:

handling money Question 19: Why are people who have organ or bone-marrow transplants at high risk for foodborne illness?

Answer:

They have suppressed immune system

Question 20: Who inspects the key drop deliveries?

Answer:

operation receiving staff

Question 21: What is a required feature of a food contact surface?

Answer:

the surface must be corrosion resistant

Question 22: What is important installation requirement for walk-in coolers and freezers?

Answer:

they should be sealed to the floors and walls

Question 23: What is the proper way to store mops, brooms, and brushes?

Answer:

hanging on hooks Question 24: An instructor provides a small group of learners with materials such as operation manuals, job aids, posters, and staff guides, and asks the group to use the materials to answer a set of questions. This is an example of which training style?

Answer:

information search Question 25: Ted bought a 20-pound frozen turkey for Thanksgiving. What is a safe method for thawing the turkey?

Answer:

Thaw the turkey in the cooler keeping its temperature at 41F (5C) or lower for several days

Question 26: Which illness should be reported to the regulatory authority?

Answer:

salmonella typhi Question 27: Why is it important to keep a record of all staff training in the operation?

Answer:

for legal reasons Question 28: Which is a proper way to handle produce to minimize the risk of foodborne illness?

Answer:

wash fruit and vegetables under running water before cutting

Question 29: What is an acceptable criterion for receiving shell eggs?

Answer:

unbroken shells