SERV SAFE TEST QUESTIONS EXAM QUESTIONS

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SERV SAFE TEST QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -33 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: the water in the wash sink of a three compartment sink must be at least what the water in the wash sink of a three compartment sink must be at least what temperature?

Answer:

110 degree Fahrenheit Question 2: a food handler notices that the water temperature of the sanitizing solution is too low should the food handler use the sanitizing solution to sanitize pans?

Answer:

No, because the sanitizer won't be effective Question 3: If a food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables,

Answer:

this may cause a chemical hazard.Question 4: a cook uses a cleaning towel to wipe up spills on the counter. when the cook is not using the towel where should it be stored?

Answer:

sanitizer solution

Question 5: which item must be applied over a bandage on a food handler's finger?

Answer:

a single use glove

Question 6: the top of the plate where food is placed is called?

Answer:

food contact surface Question 7: how should a thermometer be dried after washing, rinsing, and sanitizing it?

Answer:

air dry the thermometer after use Question 8: fruits and vegetables that are cooked for hot holding must reach a temperature of at least

Answer:

135°F

Question 9: cross contamination causes food to become unsafe because

Answer:

pathogens are transferred from one surface or food to another.

Question 10: which item does not have a food contact surface?

Answer:

Mop bucket

Question 11: which type of sink is used for dumping mop water?

Answer:

service sink

Question 12: What helps prevent hands from transferring pathogens to food?

Answer:

Washing your hands frequently with soap and water

Question 13: why do some operations require food handlers to wear brightly colored bandages?

Answer:

so they can more easily identify it if it falls into food.Question 14: A food handler who is throwing out garbage in an outdoor dumpster must

Answer:

secure the garbage bag before disposal in an outdoor dumpster Question 15: ready to eat tcs food must be marked with the date by which it must be sold, eaten or thrown out if it will be held for longer than how many hours?

Answer:

if held longer than 24 hours Question 16: how can an operation prevent cross contamination in self-service areas?

Answer:

Placing food under sneeze guards

Question 17: after tcs food has reached 165 degree fareheignt

Answer:

beuncovered and cooked for an additional 2 minutes.

Question 18: staples and metal shavings are examples of which type of hazards

Answer:

physical hazard

Question 19: at which temperature can cooked chicken breast be hot held?

Answer:

137F (58C)

Question 20: which hot-held food is in the temperature danger zone

Answer:

fish held at 126 degree Fahrenheit

Question 21: After washing dishes in a three - compartment sink, the dishwasher must

Answer:

place them right - side up in storage. allow them to air dry upside down.Dec 6, 2023 Question 22: bacteria, viruses, parasites, and fungi are considered which type of hazard?

Answer:

biological hazards

Question 23: Eating soup that has been time-temperature abused can result in

Answer:

food borne illness

Question 24: what jewelry can food handlers wear while working?

Answer:

a plain ring like a wedding band while they work.

Question 25: a food handlers must wash their hands before which activity

Answer:

they must wash their hands before putting on single use gloves.

Question 26: which food is at a temperature that allows bacteria to grow well?

Answer:

A roast at 125°F (52°C) Question 27: the use-by-date of a stored bowl of potato salad is today. can the salad be served?

Answer:

Yes, because today is the last day it can be served.Question 28: a food handler sneezes and then returns to work without washing hands. this is an example of

Answer:

poor personal hygiene