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SERV EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Which is an example of cross contamination in a self service area?
Answer:
Raw eggs added to scrambled eggs
Question 2: How should live shellfish be received?
Answer:
At a maximum air temperature of 45°F(7°C) and cooled to 41°F(5°C) or lower within 6 hours Question 3: In a walk in cooler, which item should be stored on the bottom shelf?
Answer:
Raw poultry Question 4: The most likely cause of grease accumulation on the ceiling and walls of the kitchen is that the
Answer:
ventillation system is not working correctly
Question 5: In the FDA's ALERT, the "L" instructs managers to
Answer:
Label products that are possibly contaminated
Question 6: Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?
Answer:
6
Question 7: A food handler may not eat or use tobacco except in
Answer:
designated areas Question 8: What should the manager do upon noticing sanitizer spray bottles on a shelf above condiments?
Answer:
Relocate spray bottles to the chemical storage shelf Question 9: TCS food is placed in a hot holding equipment at 4 p.m. The temperature reading at
- p.m shows 125°F (52°C). What should the food handler do with the food?
Answer:
Throw it out Question 10: Packaging food when using using the reduced oxygen packaging (ROP) method requires a(n)
Answer:
HACCP plan
Question 11: Bagged, chopped lettuce may be accepted when it's temperature is
Answer:
45°F (7°C)
Question 12: A hospital menu may offer
Answer:
Romaine lettuce
Question 13: Which hazard is associated with wild mushrooms?
Answer:
Toxin
Question 14: Which is the correct way to measure the temperature of milk that is delivered in a soft bulk package?
Answer:
Fold the package around the thermometer probe
Question 15: Lighting fixtures in a cooler must have bulbs that are
Answer:
plastic shielded Question 16: What is one way to correctly cool a 25 gallon batch of chili for later use?
Answer:
Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking Question 17: A food handler has been vomiting. The food handler should NOT return to work until symptom free for at least how many hours?
Answer:
48
Question 18: How should a food handler retrain long hair?
Answer:
Put all hair up under a hat Question 19: Cold-holding equipment should be keep at or below a maximum temperature of
Answer:
41° F(5° C)
Question 20: Chicken salad was prepped and stored on June 1st. The discard date date on the label should be June
Answer:
7th
Question 21: Which food item should be rejected at receiving?
Answer:
Live shellfish without a shell stock identification tag
Question 22: Which food should be stored below all others in a cooler?
Answer:
Raw poultry
Question 23: Which is a source of the virus that causes hepatitis A?
Answer:
Feces-contaminated water Question 24: The individual responsible for notifying the regulatory authority when a food handler is diagnosed with a food borne illness is the
Answer:
manager Question 25: The regulatory authority must be notified if a food handler is diagnosed with an illness caused by
Answer:
Salmonella TYphi
Question 26: Food displayed on a salad bar
Answer:
should be maintained at 45° F (7°C)
Question 27: Which food handling procedure permits bare hand contact?
Answer:
Washing fruits and vegetables Question 28: What device prevents back flow when a hose is connected to the faucet?
Answer:
Air gap
Question 29: Which area is inappropriate for storing food?
Answer:
Underneath an open stairwell
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