SANITATION SERVSAFE EXAM QUESTIONS

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SANITATION SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Stuffing, Stuffed Products, TCS Microwaved Food: Cook to internal Temp of..

Answer:

165F(74C) for 15 seconds

Question 2: Three basics Rules of an Integrated Pest Management System

Answer:

Deny Pests Access to the Establishment Deny Pests Food, Water, and Nesting Places Work with a Licensed PCO to Eliminate Pests

Question 3: Examples of when a HACCP plan is Required

Answer:

Offering Live Shellfish from a Display Tank Packaging Foods using ROP methods Curing Foods Smoking Foods as a Preservative (Not to enhance Flavor) Question 4: Commercially Processed, Ready-to-Eat Foods:Cook to internal Temp of..

Answer:

135F(57C) for 15 seconds Hot Hold at Same Temp

Question 5: 6 conditions most pathogens need in order to grow... (FAT TOM)

Answer:

Food-Acidity-Time-Temperature-Oxygen-Moisture

Question 6: Type of Thermometer that should NOT be used in Foodservice

Answer:

Glass and/or Mercury

Question 7: Minimum internal Temp HOT TCS Food should be HELD

Answer:

135F (57C)

Question 8: Characteristics of Ciguatera Toxin (Ciguatera Fish Poisoning)

Answer:

Found in certain Marine Algae Linked to predatory Tropical Reef Fish CANNOT be detected by Smell or Taste Cooking or Freezing DOES NOT destroy the toxin Question 9: An operation that want to Smoke Food as a method of preservation must have a

Answer:

HACCP Plan

Question 10: Detergents are..

Answer:

Cleaners that Reduce Surface Tension between Soil and the surface being cleaned General Purpose are Mid pH Heavy Duty are High in pH

Question 11: Guided Discussion

Answer:

Method in which a Trainer asks questions to obtain info on a Trainees knowledge and experience

Question 12: 3 categories of Potential Hazards to Food

Answer:

Biological-Microorganisms Chemical- Cleaners,Sanitizers etc.Physical- Bones, Glass, Hair etc.

Question 13: Temp that Fresh POULTRY should be delivered

Answer:

41F(5C)

Question 14: Most important personal Hygiene practice for Food Handlers

Answer:

Frequent and proper Hand-washing Question 15: Temperature for Final Sanitizing Rinse in High Temp Dishwashing Machines

Answer:

180F ( 82C)

Question 16: Shellfish tags should include

Answer:

Packers Name, Address, Certification Number and Harvest Date and Shuck Date(if applicable)

Question 17: Abrasive Cleaners are...

Answer:

Cleaners containing a scouring Agent, like sand i.e. Comet, Ajax, Gojo

Question 18: Acceptable Methods for THAWING Food

Answer:

In Refrigeration, Submerged under running potable water 70F (21C) or lower, In a Microwave, or as part of cooking

Question 19: How long should Shellstock tags be kept on file?

Answer:

90 days after the container has been emptied OR the last shellfish was served

Question 20: Food Products with MANDATORY INSPECTION by the USDA

Answer:

Meats and Poultry

Question 21: The Agency the regulates Food Safety in an Operation

Answer:

State or Local Question 22: How often should Constant Use Food Contact Surfaces be Cleaned and Sanitized?

Answer:

Every 4 Hours Question 23: GROUND, INJECTED or TENDERIZED MEAT(non-poultry): Cook to internal Temp of...

Answer:

155F(68C) for 15 seconds

Question 24: The First step in Training a large group of Employees is...

Answer:

to asses the Training Needs of the Individuals.

Question 25: Characteristics of Clostridium Botulinum (Botulism)

Answer:

Its a Bacteria Forms spores which cause intoxication in Humans Can contaminate almost ANY Food Grows WITHOUT Oxygen Does NOT grow well in Refrigerated or Highly Acidic Food

Question 26: Correct way to measure Temperature of MAP or Vacuum Packaged Food

Answer:

Insert a Thermometer Stem or Probe between 2 packages