.png){kind=logo}
PDF Download
SERV SAFE EXAM
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: How long does a foodservice operation typically have to correct a violation of a priority foundation item
Answer:
- 72 hours!!
- 24 hours
- 7 days
- 10 days
Question 2: Where should recyclable waste-such as bottles, cans, paper, and packaging material-be stored?
Answer:
- As far from the building as the regulatory requirements allow!!
- In a receptacle in the kitchen that is out of sight of guests
- In plastic bags at least 10 feet from the rear exit
- Recyclables should not be separated from trash
Question 3: Which type of probe is best to measure the temperature of liquid?
Answer:
- Penetration
- Surface
- Air
- Immersion!!
Question 4: Dirty water from mop buckets should be disposed of
Answer:
- outside the operation
- in a toilet
- in a floor drain!!
- in a three-compartment sink
Question 5: Food handler can lower the number of pathogens on his or her skin after handwashing
Answer:
- using reusable towels for
- applying hand antiseptics!!
- covering hand wounds
- handling cleaning chemicals
Question 6: When should a food handler with a sore throat and fever be excluded from an operation?
Answer:
- When the fever has lasted longer than 24 hours
- If the medical practitioner sins a medical release
- If the operation primarily serves a high-risk population!!
- When the sore throat has lasted less than seven days
Question 7: A physical contaminant of a cherry pie could be
Answer:
- the butter in the crust
- a copper pie pan
- a cherry pit!!
- the sugar in the filling
Question 8: What should an operation do if there is suspicious activity or a threat?
Answer:
- train staff to spot food defense threat
- create and file receiving logs
- conduct a food defense self-inspection
- immediately contact a regulatory authority!!
Question 9: When disposing of foodservice chemicals, follow the instructions on the label and any requirements provided by the
Answer:
- Operators of similar establishments
- State restaurant association
- Centers for Disease Control and Prevention
- Local regulatory authority!!
Question 10: How often should trays and carts that are used to carry clean tableware and utensils be cleaned?
Answer:
A.Once per month B.As often as needed!!C.At least every 20 minutes D.Trays and carts do not need to be cleaned
Question 11: The purpose of air curtains is to
Answer:
- ensure that pathogens cannot gain access to prep areas
- create an air shield around doors to keep out fly-in pests!!
- prevent rodents from entering the kitchen via pipes and cracks in masonry
- keep outside air from entering the operation
Question 12: What is the proper way to store mops, brooms, and brushes?
Answer:
- in buckets
- hanging on hooks!!
- draped across a three-compartment sink
- upright against the wall near a floor drain
Question 13: Which is an appropriate way to store ready-to-eat food?
Answer:
- Below frozen food that is thawing
- On the same shelf as frozen food that is thawing
- With raw poultry, but only if all items are not commercially packaged
- In clean, covered food containers!!
Question 14: Which is an example of cross-contact?
Answer:
- Storing milk and lemonade in separate locations
- Serving turkey with sweet potatoes
- Placing brownies with nuts and brownies without nuts on different serving dishes
- Deep-frying French fries and shrimp in the same oil
.png)