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SERV SAFE PRACTICE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -58 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members, what item is not safe to serve?
- corned beef hash
- mayonnaise
- soft boiled eggs
- pancakes
Answer:
C
Question 2: what temperature should water be for manual dishwashing
Answer:
must be at least 110F Question 3: what information must be included on the label of a container of ready to eat TCS food prepped on site for retail sale?
Answer:
potential allergens
Question 4: what temperature must a high-temp. dishwasher's final sanitizing rinse be?
Answer:
at least 180F
Question 5: parasites are commonly associated with what food
Answer:
wild game
Question 6: what practice is useful for preventing Norovirus from causing FBI?
Answer:
correct handwashing Question 7: which organization includes inspecting foods as one of its primary responsibilities?
Answer:
U.S. department of agriculture Question 8: What should food handlers do after leaving and returning to the prep area?
Answer:
wash their hands
Question 9: when must a food handler change gloves?
Answer:
as soon as they become dirty or torn Question 10: When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
Answer:
labels on food Question 11: Lasagna was removed from hot holding for service at 11:00 am. by what time must it be served or thrown out?
Answer:
- pm
Question 12: what does the L stand for in the FDA'S ALERT?
Answer:
Look
Question 13: which item should be rejected?
- bags of organic cookies in torn
- live oysters at 50F
- bottled milk at 41F
- shell eggs at an air temp of 45F
packaging
Answer:
A
Question 14: what should a food handler do to make gloves easier to put on?
Answer:
select the correct size gloves
Question 15: single-use gloves are not required when?
Answer:
washing produce Question 16: what must staff members do when transferring chemicals to a new container?
Answer:
label the container Question 17: what should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Answer:
throw it out
Question 18: which of these foods processes does not require a variance from a regulatory authority?
- smoking food as a method to preserve it
- pasteurizing juice on site
- curing food
- buying bean sprouts from a reputable supplier
Answer:
D
Question 19: what rule for serving condiments should be practiced?
Answer:
serve condiments in original containers
Question 20: what factors influence the effectiveness of a chemical sanitizer?
Answer:
concentration temperature contact time PH water hardness Question 21: a food handler has just finished storing dry food delivery. what is correct in storing process?
Answer:
store food away from the wall
Question 22: what symptom can indicate a customer having an allergic reaction?
Answer:
wheezing or shortness of breath Question 23: How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
Answer:
- hours
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