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PDF Download "SERV-SAFE FOOD HANDLER" EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -94 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What is the warmest temperature at which ground beef can be safely stored?
Answer:
41F
Question 2: During the hand washing process you should scrub for
Answer:
10 - 15 seconds (Washing hands for a total of 20 seconds)
Question 3: Cold foods must be kept at
Answer:
41 degrees F or lower Question 4: For a foodborne illness to be considered and "outbreak", a minimum of how many people must experience the same illness after eating the same food?
Answer:
two Question 5: What is the danger of not cleaning and sanitizing a prep table between uses?
Answer:
Cross contamination
Question 6: What is TCS food?
Answer:
Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time temp control to prevent the growth of microorganisms and the production of toxins.Question 7: If a food is labelled "Fish: use by today" what should you do?
Answer:
Do not use the fish and tell the manager
Question 8: The five most common risk factors for foodborne illnesses are...
Answer:
purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temps, practicing poor personal hygiene, and using contaminated equipment Question 9: Raw, shucked shellfish that is received in a container bigger than one half gallon must have the packers name, address, a certification number, and a...
Answer:
Shucked date Question 10: The five most common risk factors that cause foodborne illnesses are...
Answer:
- failing to cook food adequately
- holding food at incorrect temps
- using contaminated equipment
- practicing personal hygiene
- Purchasing food from unsafe sources
Question 11: Droppings that look like grains of black pepper are a sign of
Answer:
cockroaches
Question 12: Which practice can reduce salmonella spp in poultry to safe levels?
Answer:
Cooking food to the right temp
Question 13: Infrared thermometers should be used to...
Answer:
take the surface temperature of a grill
Question 14: Food handlers must tell the manager when they have what symptom
Answer:
Diarrhea Question 15: If a customer is served a dairy product and is allergic to dairy but did not tell the server until being served, what should the server do?
Answer:
Prep a new dessert by placing a different dessert on a cleaned and sanitized plate and then serve it
Question 16: Which food requires a USDA inspection stamp?
Answer:
egg products
Question 17: Which food should be rejected?
Answer:
live shellfish received with out shellstock tags Question 18: Which of the following foods needs time and temperature control? can of corn, fried chicken breast, container of salt, bag of flour
Answer:
fried chicken breast Question 19: While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?
Answer:
Shiga toxin- producing e-coli
Question 20: Can you hold utensils by the part that touches the food
Answer:
NO
Question 21: where should a food handler check the temperature of food?
Answer:
In the thickest part Question 22: A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is
Answer:
practicing good personal hygeine
Question 23: Hand washing sinks are used for...
Answer:
Hand washing ONLY
Question 24: Ciguatera fish poisoning
Answer:
Found in marine algae. Cannot be detected by smell or taste. Cooking and freezing will not eliminate it.(barracuda, grouper, jacks, snapper) symptoms- reversal of hot and cold, nausea, vomitting, tingling, muscle and joint pain
Question 25: Food handlers should wash their hands before
Answer:
starting work for the day
Question 26: What is the max acceptable receiving temp of fresh beef?
Answer:
41F Question 27: How should cartons of coleslaw be checked for correct receiving temperatures?
Answer:
Open carton and stick thermometer stem into the food
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