SERV SAFE PRACTICE TEST FIVE

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SERV SAFE PRACTICE TEST FIVE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -78 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the correct order from top to bottom in which pans of raw food would be stored on three shelves inside a cooler?

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Salmon fillets, ground beef, and chicken breasts Question 2: Food contamination resulting in foodborne illness is most often caused by

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unwashed hands Question 3: Which is an acceptable behavior for a food handler working in a self-service area?

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Checking to ensure that cold food is held at 41°F (5°C) or lower Question 4: The most common transmission form for hepatitis A in foodborne illness outbreaks involving ready-to-eat-foods is

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an infected employee.

Question 5: Food handler handwashing sinks should be

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conveniently located

Question 6: Cross-contamination could occur if which raw foods are stored together during transportation?

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Ground beef with whole beef roasts Question 7: Dead shellfish or shell stock with badly broken shells must be separated and then

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discarded Question 8: Cleaned and sanitized equipment and utensils should be stored on kitchen shelving

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• inches off the floor

Question 9: Which food handler activity is most likely to contaminate food?

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Drinking a can of soda while working Question 10: When receiving a shipment of fresh poultry, the most important factor the food handler should verify is that it is

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at the correct temperature.

Question 11: HACCP systems focus on

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preventing food safety hazards.

Question 12: How many seconds should the total handwashing process take?

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20

Question 13: Who is often at high risk for contracting a foodborne illness?

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Children under the age of four

Question 14: Which raw food should be stored above all others in a cooler to minimize cross-contamination?

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Carrots Question 15: With the exception of a stationary rack single temperature machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least

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180ºF (82ºC)

Question 16: TCS food is often

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moist and contains protein.

Question 17: What does the "O" in FAT TOM stand for

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Oxygen Question 18: What information does a chlorine test kit provide about a sanitizing solution?

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Concentration Question 19: A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. What is the food handler doing?

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Cleaning Question 20: At which minimum temperature should hot food be held on a self-service buffet?

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135°F (57°C)

Question 21: Which is a source of the virus that causes hepatitis A?

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Feces-contaminated water

Question 22: Which practice reduces the risk of contamination in a food-prep area?

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Which practice reduces the risk of contamination in a food-prep area?Question 23: A manager notices a build-up of dust on the ceiling in the prep area. The most likely source of this contamination is

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air vents that have not been cleaned.

Question 24: A delivery of packaged frozen vegetables should be rejected if

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large ice crystals are evident inside the packages.Question 25: A food handler lifts the garbage bag over the food-prep counter when passing through the prep area on the way to the dumpster. What should a manager do?

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Stop, correct, and retrain the food handler on correct procedures.

Question 26: After mopping, where should the mop and bucket be stored?

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In a separate area away from food Question 27: Ground beef cooked in a microwave oven must reach an internal temperature of

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155°F (68°C).

Question 28: When preparing foods such as Caesar salad dressing or mayonnaise for high-risk populations, a key practice is to

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substitute pasteurized eggs for raw eggs.Question 29: A cook takes the temperature of a whole turkey before removing it from the oven and finds the temperature to be 155°F (68°C). The turkey is returned to the oven until the temperature of the breast reaches 165°F (74°C) for 15 seconds. This is an example of

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taking corrective action.