SERV SAFE PRACTICE TEST EXAM QUESTIONS

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SERV SAFE PRACTICE TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -96 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which wall finish is recommended for use in the kitchen?

• Rough and insubstantial
• Smooth and insubstantial
• Smooth and durable
• Rough and durable

Answer:

• Smooth and durable

Question 2: Why did the FDA create the ALERT tool for restaurant and foodservice operations?

• To train employees in proper personal hygiene
• To outline common symptoms caused by contamination
• To identify populations at high risk for foodborne illness
• To help organizations develop food defense programs

Answer:

• To help organizations develop food defense programs

Question 3: When using a microwave oven for reheating TCS food for hot-holding, the internal temperature of the food must be

• 145°F (63degrees°C) for 15 seconds.
• 155°F (68degrees°C) for 15 seconds.
• 165°F (74degrees°C) for 15 seconds.
• 135°F (57degrees°C) for 15 seconds.

Answer:

• 165°F (74degrees°C) for 15 seconds.

Question 4: If food is being reheated for immediate service, it may be served at any temperature as long as it

• was cooked and cooled correctly first.
• comes directly out of the freezer.
• does not include any animal products.
• was originally thawed by sitting out overnight.

Answer:

• was cooked and cooled correctly first.

Question 5: What is the manager's role in active managerial control?

• Revise FDA training programs about risk prevention.
• Wait until problems occur and react by covering up and finding who is to blame
• Actively control risk factors for foodborne illness
• Delegate control of risk factors to staff

Answer:

• Actively control risk factors for foodborne illness

Question 6: When holding hot TCS food, what is the correct way to check the temperature of the food?

• Check the gauge on the holding unit.
• Check the internal temperature of the food with a probe thermometer.
• Check the surface temperature of the food with an infrared thermometer.
• Check the water temperature on the steam table.

Answer:

• Check the internal temperature of the food with a probe thermometer.

Question 7: Clipboards with forms for recording time and temperature information should be posted near prep areas, next to cooking and holding equipment, and

• in the guest dining area.
• in the dry-storage closet.
• near trash bins and waste disposal areas.
• near coolers and freezers.

Answer:

• near coolers and freezers.

Question 8: 2. What symptom requires a food handler to be excluded from the operation?A Sore throat B Jaundice C Coughing D Stomachcramps

Answer:

B Jaundice Question 9: Who should provide information about private water supply inspections, testing, and other requirements for a foodservice operation?

A. USDA

• Owner of the foodservice operation
• Local regulatory authority

D. NSF

Answer:

• Local regulatory authority

Question 10: Based on the FDA's public health interventions, procedures must be in place to make sure staff are

• arriving at work at the required time.
• reporting illnesses to management.
• working less than 45 hours per week.
• taking half-hour lunch or dinner breaks.

Answer:

• reporting illnesses to management.

Question 11: Why are elderly people at high risk for foodborne illness?

• Immune systems weaken with age.
• Allergic reactions are common.
• They have poor family support networks.
• They have not yet built up strong immune system

Answer:

• Immune systems weaken with age

Question 12: Within the temperature danger zone, pathogens tend to grow the fastest between

• 90degrees°F (32degrees°C) and 145degrees°F ( 63degrees°C.)
• 60degrees°F (16degrees°C) and 115degrees°F(46degrees°C.)
• 80degrees°F (27degrees°C) and 135degrees°F (57degrees°C.)
• 70degrees°F (21degrees°C) and 125degrees°F ( 52degrees°C.)

Answer:

• 70degrees°F (21degrees°C) and 125degrees°F ( 52degrees°C.)