SERV SAFE EXAM QUESTIONS

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SERV SAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -51 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should A cook do when preparing food such as a Caesar salad dressing or mayonnaise for highly susceptible populations?

Answer:

Clean all equipment used to prepare eggs Question 2: A cook takes poultry out of the oven for service, check the temperature of the poultry that is baking and find that it it is 150°F. The Cook records this in a log and continues cooking the poultry until it's temperature is 165°F. Which step in this process was the correct of action?

Answer:

Continuing the cooking process

Question 3: Which item may be worn by food handler

Answer:

Plain metal ring

Question 4: Cut melons must be

Answer:

Stored at 41°F or lower

Question 5: At least how far above the floor should shelving be set?

Answer:

• in (15 cm)

Question 6: Before which activity must food handlers properly wash hands

Answer:

Putting away clean utensils

Question 7: ALERT is an acronym that represents

Answer:

A way to decrease the risk of intentional food contamination Question 8: Bacteria that can cause foodborne illness will multiply rapidly under which conditions

Answer:

Room temperature

Question 9: Which date should be placed on the label of leftover pasta salad?

Answer:

The day it should be discarded Question 10: A foodhandler prepared chicken salad on April 10 is maintained at 41°F or less this food items must be consumed sold or discarded by

Answer:

April 16

Question 11: Floors in a food prep area must be

Answer:

Cleaned regularly

Question 12: Garbage containers used by an operation should be

Answer:

Leak proof waterproof and easy to clean

Question 13: Reusable containers provided by an operation for take home food must be

Answer:

Cleaned and sanitized by the operation before being refilled Question 14: A foodborne illness outbreak occurs when at least how many people eat at the same food and contract the same illness

Answer:

2 Question 15: The water temperature in the wash sink of a three-compartment sink must be at least

Answer:

110°F

Question 16: How should a food handlers restrain long hair

Answer:

Pull all hair up under a hat

Question 17: A variance from the local health authority is required when

Answer:

displaying live molluscan shellfish in a tank Question 18: Cold time/temperature control for safety TCS Food must be received at an internal temperature of no higher then

Answer:

41°F Question 19: Which raw food is associated with enterohemorrhaging and shiva toxin-producing

• Coli

Answer:

Ground beef Question 20: A nursing home has placed an order for 25 box lunches for a picnic a specialty sandwich will be served in reviewing the standard ingredients for the sandwich which item should be left off

Answer:

Raw alfalfa sprouts

Question 21: An operation has been closed because it has been found to be the source of a foodborne illness outbreak the operation can re-open if it has

Answer:

The approval of the regulatory authority Question 22: An object must be immersed in quat for least how many seconds to be considered sanitized

Answer:

15

Question 23: Which item requires a consumer advisor on the menu

Answer:

Eggs cooked to order Question 24: Management must notify the regulatory authority if a food handler test positive for

Answer:

Norovirus

Question 25: Floor mounted equipment must have legs that are at least how tall

Answer:

• in

Question 26: How can an operation assist customers with food allergies

Answer:

Designate a manager to answer all allergy related questions from customers

Question 27: Nausea vomiting diarrhea jaundice and fever are all reportable

Answer:

Symptoms

Question 28: Research into the cause of a foodborne illness is conducted by the

Answer:

Center for disease control and prevention CDC