SANITATION SERVSAFE REVIEW EXAM QUESTIONS

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SANITATION SERVSAFE REVIEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -49 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When checking the internal temperature of food, where should the

thermometer be inserted?

Answer:

In the thickest part of the food Question 2: Food for off-site service should be labeled with reheating and service instructions and a(n)

Answer:

use-by date and time Question 3: A food handler who has just bused tables must do what before handling food?

Answer:

Wash hands Question 4: What factor is most important when choosing an approved food supplier?

Answer:

It has been inspected and complies with local, state, and federal laws.

Question 5: What are the packaging criteria for accepting nonfood items?

Answer:

Intact, clean, and protected from contamination

Question 6: What is one way that food should NEVER be thawed?

Answer:

at room temperature Question 7: Which part of a bowl should a food handler avoid touching when serving customers?

Answer:

Inside Question 8: A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Answer:

Management oversight Question 9: After handling raw meat and before handling produce, what should food handlers do with their gloves?

Answer:

Wash hands and change them Question 10: After prepping food, what must food handlers do before using the restroom?

Answer:

Take off their aprons

Question 11: What must a manager do with a recalled food item in the operation?

Answer:

Store the recalled item separately from other food Question 12: What food item does the FDA advise against offering on a children's menu?

Answer:

Rare cheeseburgers Question 13: What is the required minimum internal cooking temperature for ground beef?

Answer:

155ºF (68ºC)

Question 14: How should food handlers keep their fingernails?

Answer:

Short and unpolished Question 15: A consumer advisory should be provided for menu items that contain TCS food that

Answer:

is raw or undercooked Question 16: Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

Answer:

cross-contamination Question 17: What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF (5ºC) before it must be sold, served, or thrown out?

Answer:

• days

Question 18: Which item may be re-served to another customer?

Answer:

Unopened condiment packets Question 19: What is the maximum allowable internal temperature when cold-holding food?

Answer:

41ºF (5ºC) or lower Question 20: When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?

Answer:

165ºF (74ºC) for 15 seconds

Question 21: At what internal temperature should cold TCS food be received?

Answer:

41ºF (5ºC) or lower

Question 22: To work with food, a food handler with an infected hand wound must

Answer:

cover the wound with an impermeable cover and wear a single-use glove.

Question 23: Which action could contaminate food at a self-service area?

Answer:

Allowing customers to reuse plates Question 24: What is the minimum temperature that must be maintained when holding hot soup for service?

Answer:

135ºF (57ºC)

Question 25: What must you do immediately after thawing food in a microwave?

Answer:

Cook it

Question 26: What do time-temperature indicators do?

Answer:

Show if food has been time-temperature abused during shipment Question 27: What is the calibration nut on a bimetallic stemmed thermometer used for?

Answer:

Keep it accurate Question 28: What is the required minimum internal cooking temperature for a chicken breast?

Answer:

165ºF (74ºC) for <1 second

Question 29: Pathogens are likely to grow well in a meat stew that is

Answer:

between 41ºF and 135ºF (5ºC and 57ºC).