SERV SAFE FINAL STUDY GUIDE EXAM QUESTIONS

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SERV SAFE FINAL STUDY GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: which condition requires the person in charge to exclude a food handler from the prep area?

Answer:

diarrhea

Question 2: which item is a food handler permitted to wear on hands and arms?

Answer:

plain metal band ring Question 3: after showing a food handler how to perform a test, the person in charge knows the process in fully understood when the food handler

Answer:

demonstrated the skill

Question 4: the purpose of a safety data sheet is to

Answer:

inform food handlers about the hazards of the chemicals they use Question 5: a backflow-prevation device on a carbonated beverage dispenser is used to prevent

Answer:

carbonated water flowing into copper lines

Question 6: ready-to-eat time/temperature control for safety (TCS) food may be held at 41 F for a total of how many days?

Answer:

7 Question 7: under which condition may food prepared in a private home be served in an operation?

Answer:

it may not be served in an operation Question 8: within 2 hours of hot holding in a self-service area, the temperature of soup has dropped to 130 F. the soup is pulled from the self-service area reheated. the soup must be reheated to a temperature of ___ for 15 seconds.

Answer:

165 F

Question 9: parasites are most likely to be found in incorrectly frozen

Answer:

fish Question 10: to transport cold time/temperature control for safety foods, the maximum temperature of the food should be

Answer:

41 F Question 11: which final stop should a food handler follow before preparing ready-to-eat foods/

Answer:

sanitize preparation table and cutting boards

Question 12: which is the best way to thaw frozen shrimp?

Answer:

under refrigeration at 41 F or below

Question 13: what is one way of preventing back flow?

Answer:

using a appropriately placed air gap

Question 14: food handlers should wash their hands between

Answer:

shaking hands with a guest and replenishing the food on the salad bar

Question 15: ice for use as a food or cooling medium must be

Answer:

made from drinkable water

Question 16: the third compartment in a three-compartment sink is for

Answer:

sanitizing

Question 17: which step is required as a part of proper hand washing?

Answer:

scrubbing hands for 10-15 seconds Question 18: which of the following vendors is legally authorized is apply pesticide?

Answer:

pest control operator Question 19: which method will prevent back flow into the drinkable water supply?

Answer:

air gap Question 20: glass from a broken light bulb in food is an example of which type of contamination?

Answer:

physical

Question 21: why should an ice cream scoop be stored in running water between uses?

Answer:

particles are washed down the drain

Question 22: when a food recall occurs, the operation must

Answer:

discontinue use of the food item Question 23: what must a food handler use to determine the concentration of sanitizing solution?

Answer:

a test kit Question 24: a cook checks the temperature of soup being held for service, and it is 130 F. the cook reheats the soup to 165 F. this is an example of

Answer:

taking corrective action Question 25: by washing their hands each time before entering the food-prep area, a person in charge

Answer:

has the potential to dry out their hands Question 26: the primary goal of active-managerial control is to reduce the risk of

Answer:

foodborne illness

Question 27: floor-mounted equipment must have legs that are at least how tall?

Answer:

• in

Question 28: what is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation?

Answer:

ask for identification