SERV SAFE CERTIFICATION EXAM QUESTIONS

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SERV SAFE CERTIFICATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -81 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is a way to prevent guests from having an allergic reaction when dining out?

Answer:

deliver food containing allergens separately from other food Question 2: Which is an example of a tool that a manager can use to achieve active managerial control?

Answer:

HACCP Question 3: When washing dishes in a three compartment sink, the water and detergent in the first sink of a three-compartment sink needs to be changed when the water becomes dirty or

Answer:

when the suds are gone Question 4: After four hours, a server checked the holding temperature of the chicken soup. It was 125°F (52°C). What should be done with the soup?

Answer:

throw it out

Question 5: Purchase dishwashers that are able to measure water temperature, chemical concentration, and

Answer:

water pressure

Question 6: What is the manager's role in active managerial control?

Answer:

actively control risk factors for food borne illness

Question 7: What is the minimum internal cooking temperature for poultry?

Answer:

165 degrees F/ 74 degrees C Question 8: An operation that wishes to offer live shellfish from a display tank will need to acquire

Answer:

a variance from the regulatory authority Question 9: Limiting the amount of food that can be removed from a cooler when prepping it is an example of using

Answer:

time and temperature control

Question 10: Which is necessary for chemical sanitizers to work effectively?

Answer:

Mix the correct concentration of sanitizer and water Question 11: Why should an item be rejected if it is received from a supplier with frozen liquid on the packaging?

Answer:

This may be evidence of time-temperature abuse Question 12: When holding hot TCS food, what is the correct way to check the temperature of the food?

Answer:

check the internal temperature with a probe thermometer

Question 13: Which is an example of how food can become unsafe?

Answer:

prep tables are wiped down with a side towel between uses Question 14: if an illness caused by chemical contamination is suspected, immediately call the local emergency number and the Poison Control hotline, and also

Answer:

consult the chemicals material safety data sheet (MSDS) Question 15: Why is it dangerous for food handlers to eat or drink in prep areas?

Answer:

Salivia may be transferred to food Question 16: What is one condition that must be met to hold hot TCS food without temperature control?

Answer:

hold the food at 135 F ( 57 c ) or higher before removing it from temperature control

Question 17: When thawing food in a cooler, keep the food's temperature at

Answer:

41 degrees F/ (5 degrees

• or lower

Question 18: What is one condition that must be met when holding cold TCS food without temperature control?

Answer:

making sure the temperature does not rise above 70 F (21 c)

Question 19: Sneeze guards must extend at least how far beyond the food?

Answer:

• inches

Question 20: What should an operation do if there is suspicious activity or a threat?

Answer:

Immediately contact a regulatory authority

Question 21: What is the only sure way to prevent backflow?

Answer:

create an air gap

Question 22: What step should be done when a food delivery arrives?

Answer:

check items for correct temperatures Question 23: Which type of thermometer is read by holding it as close as possible to the food item without actually touching it?

Answer:

infrared Question 24: Vending machines that hold TCS food must have controls that prevent TCS food from being dispensed if the food

Answer:

stays in the temperature danger zone too long

Question 25: What can cause difficulties in training staff about food safety?

Answer:

Cultural differences

Question 26: A manager is practicing active managerial control by

Answer:

incorporating standard procedures for sanitizing equipment Question 27: What do the initials GMP stand for in reference to purchasing items from a supplier?

Answer:

Good Manufacturing Practices

Question 28: What information should be posted near self-service areas?

Answer:

a reminder to not reuse plates and utensils