PRO START SERVSAFE EXAM QUESTIONS

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PRO START SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -58 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are some examples of ready to eat foods

Answer:

Deli meat, sandwiches, salads, and cooked foods

Question 2: How do you kill a virus

Answer:

You can't

Question 3: 145°F for 15 seconds

Answer:

Seafood Question 4: How long does a food have to stay in the temperature danger zone temps for it to be considered time temperature abuse

Answer:

Four hours

Question 5: Remove food and other dirt from a surface

Answer:

Cleaning

Question 6: Where do you always wear a clean hat or other hair coverings

Answer:

Prepping food, working in prep areas, working in areas were you used too clean utensils and equipment

Question 7: What should you to do after using a thermometer

Answer:

Wash, rinse, santize, and airdry it Question 8: Leaving the raw chicken breast on prep table to thaw is an example of

Answer:

Time temperature abuse

Question 9: Food that needs time and temperature control for safety is called

Answer:

TCS food

Question 10: Name some examples of the three types of hazards

Answer:

Biological - fungi, parasites, dirt, soil Physical - when a lightbulb breaks Chemical - when cleaners get into food

Question 11: What are the most common types of TCS foods

Answer:

Milk and dairy products , shell eggs, poultry, meat, fish, shellfish and crustaceans, baked potatoes, heat treated plants food such as cooked rice, beans, and vegetables, tofu, soy protein, sliced melons, cut tomatoes, cut leafy greens, untreated garlic and oil mixtures, sprouts and sprout seeds

Question 12: what are some things that a stock handwashing station must have

Answer:

Soap hot and cold running water single use paper towels or hand dryer garbage container

Question 13: What are the main risk pest pose in the operation

Answer:

Biological contamination

Question 14: What is the big eight allergens

Answer:

Milk, soy, eggs, fish, nuts, peanuts, wheat, crustacean shellfish

Question 15: Where do you store chemicals

Answer:

In a separate area away from food, utensils, and equipment used for food

Question 16: 155°F for 15 seconds

Answer:

Ground meat

Question 17: 135°F

Answer:

Fruit, vegetables, grains

Question 18: 145°F for four minutes and 145 degrees Fahrenheit for 15 seconds

Answer:

Steak or chops is the 145°F one and roast is 145°F for four minutes

Question 19: What temperature should you receive hot foods

Answer:

135 degrees F or higher

Question 20: When do you have to remove your apron

Answer:

Before taking out the garbage, or using the restroom

Question 21: Using the same cutting board to cut up a raw chicken and then using it to slice tomatoes is an example of

Answer:

Cross contamination

Question 22: Put the steps for cleaning and sanitizing in the correct order

Answer:

Scrap or remove food from the surface Wash the surface Rinse the surface Sanitizes the surface Allow the surface to air dry

Question 23: What are the steps to cleaning and sanitizing equipment

Answer:

Unplug equipment, remove the detatchable parts Remove food from surfaces Santize the equipment

Question 24: What are the steps for using a three compartment sink

Answer:

Rinse, scrapes, or soak the items before washing them Watch the items in the first sink Rinse the items in the second sink Sanitize the items in the third sink Air dry the items

Question 25: Never eat, drink, smoke, and chew gum or tobacco in these areas

Answer:

In prep area In areas used to clean utensils and equipment In service areas

Question 26: What is the correct way to thaw TCS food

Answer:

Refrigeration - thaw at a temperature of 41? or lower.Running Water - submerge food under running water at 70? or lower.Microwaving - only to be used if food will be cooked immediately after thawing.