SERV SAFE FINAL EXAM

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SERV SAFE FINAL EXAM

Qs and Ans - Expert- Explanation - ing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When should the food handler change his gloves?

Answer:

When they are dirty Question 2: A customer orders his steak "rare." What would be an appropriate cooked temperature?

Answer:

135 Question 3: Cutting boards used for food preparation should be made of:

Answer:

Hard wood or heavy duty plastic Question 4: A restaurant offers six types of dressings at their self-serve station. How many ladles must they have?

Answer:

six

Question 5: At minimum, how long should the entire hand washing process take?

Answer:

20 seconds

Question 6: PHF (Potentially Hazardous Food)

Answer:

eggs Question 7: A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl's surface when soup is served to the next guest. Which type of food contamination would this be considered?

Answer:

Chemical Question 8: A guest finds a bandaid in his food. What type of contamination would this be considered?

Answer:

Physical Question 9: For an illness to be considered "foodborne," how many people must be affected after eating the same food?

Answer:

2 Question 10: You went to a friend's picnic and contracted salmonella from some food you ate there. What must you do?

Answer:

Report it to health officials Question 11: Karen takes out coleslaw from the refrigerator at noon to serve at a picnic wedding. What discard time should she label it with?

Answer:

6:00pm

Question 12: Your facility wants to sell house-made, prepackaged items such as smoked salmon and cured meats. What must you first obtain?

Answer:

A variance

Question 13: cause cross-contamination when preparing food?

Answer:

Using the same cutting board for preparing raw chicken and lettuce.Question 14: New employees should receive basic food safety information, including personal

hygiene requirements, no later than:

Answer:

The first day of employment Question 15: Olivia notices a small box of frozen chicken breasts that have been left out of the freezer and began to thaw. Which action should she take?

Answer:

Tell the manager

Question 16: Which two labels should be on every package of stored food?

Answer:

Name of the food and expiration (use by) date Question 17: Mike cut his finger at work 2 days ago and now it is oozing and infected. What should he do?

Answer:

Tell a manager about the finger and not work in direct contact with food.

Question 18: Bacteria thrive in which type of environment?

Answer:

Moist

Question 19: The most dangerous temperature zone for storing prepared food is

Answer:

41° F to 135° F

Question 20: Flies are most likely to spread which type of bacteria?

Answer:

Shigella

Question 21: What is the major source of bacteria in food?

Answer:

Humans Question 22: The use of pasteurized eggs is required when preparing which of these dishes?

Answer:

Caesar salad and Hollandaise sauce Question 23: Kendall is thirsty and wants to keep her beverage nearby. How and where can she store it?

Answer:

The drink must be labeled and stored in a designated space in the food prep area

Question 24: Good personal hygiene

Answer:

Using soap to lather your arms and hands, Drying your hands with a paper towel after washing them, Using a paper towel to open the bathroom door after washing your hands Question 25: At minimum, how often should a thermometer be checked for accuracy?

Answer:

Once daily