SERV SAFE POST-TEST 2014

PDF Download

SERV SAFE POST-TEST 2014

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -60 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: If a food-contact surface is in constant use, it should be cleaned and sanitized at least every

Answer:

• hours

Question 2: What is the only certain way to prevent backflow?

Answer:

air gap

Question 3: Who should apply pesticides in an operation?

Answer:

Pest control operator

Question 4: A training need is a

Answer:

gap between what an employee knows and what an employee needs to know Question 5: Hot TCS food being held for off-site service must be at what temperature?

Answer:

135F or above

Question 6: When transporting food off-site, how should information such as reheating instructions be communicated to off-site staff?

Answer:

Labels on Food Question 7: A food handler who spends an entire shift forming hamburger patties should change gloves

Answer:

every 4 hours during continual use, and more often as needed Question 8: Peanuts and soy products are two possible food items that can be dangerous for people with

Answer:

food allergies Question 9: What type of container should be used to transport TCS food from the place of preparation to the place of service?

Answer:

Insulated Question 10: If cleaned and sanitized, an empty food container can be reused for

Answer:

food storage Question 11: A food handler who has just bused tables must do what before handling food?

Answer:

wash hands Question 12: What action should a manager take when a food handler reports being diagnosed with shigellosis?

Answer:

Send the food handler home, then call the local regulatory authority

Question 13: What is the second basic rule of an IPM program?

Answer:

Deny pests food, water, and nesting or hiding place Question 14: The first step in cleaning and sanitizing items in a three-compartment sink is

Answer:

rinsing, scraping, or soaking items

Question 15: What is the purpose of Material Safety Data sheets?

Answer:

Inform staff of safe use and hazards associated with chemicals used in the operation

Question 16: On-the-job training works best for

Answer:

individuals or small groups Question 17: Which organization makes recommendations for food safety regulation of the foodservice industry?

Answer:

Food and Drug Administration

Question 18: What is the third step in cleaning and sanitizing a prep table?

Answer:

Sanitizing

Question 19: What is the intended use for a hand antiseptic?

Answer:

Reduce pathogens on skin

Question 20: What is one way that food should NEVER be thawed?

Answer:

At room temperature

Question 21: Which is a biological contaminant?

Answer:

Ciguatoxin in a red snapper Question 22: When receiving a delivery of food for an operation, it is important to

Answer:

inspect all food immediately before storing it Question 23: Raw shrimp and potato salad must be stored _______ when being transported for off-site service.

Answer:

separately

Question 24: To work with food, a food handler with a hand wound must

Answer:

bandage the wound and wear a single-use glove Question 25: As part of hand washing, food handlers must scrub their hands and arms for

Answer:

10-15 seconds

Question 26: What is the first step in developing a HACCP plan

Answer:

Conduct a hazard Analysis

Question 27: Pathogens are likely to grow well in meat stew that is

Answer:

between 41F-135F Question 28: Using one set of cutting boards for TCS food and another set of cutting boards for ready-to eat food reduces the risk of

Answer:

cross-contamination