SERV SAFE UPDATED EXAM QUESTIONS

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SERV SAFE UPDATED 2/2021 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -99 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the only reliable way to ensure that meat, poultry and eggs have been cooked to a safe internal temperature?

• noting a change in texture
• noting a change in color
• using a food thermometer
• using a timer

Answer:

using a food thermometer

Question 2: A food borne illness

Answer:

Barracuda is a type of predatory tropical reef fish implicated as a source of which kind of toxin:

• Fungal

• Ciguatera

• Histamine

• Scrombriod

Question 3: Leftover chili being reheated for hot holding must reach which minimum internal temperature of 15 sections?

• 135 degrees
• 145 degrees
• 155 degrees
• 165 degrees

Answer:

165 degrees

Question 4: Which is a common food-borne-illness risk factor?

• not having a HACCP plan
• managerial control
• failing to cook food correctly
• lack of on-the-job training

Answer:

failing to cook food correctly Question 5: A special process that requires a HACCP plan to be in place before the process is

used in an operation is:

• making sausage
• butchering meats
• sous vide
• packaging bread

Answer:

sous vide

Question 6: Food items that have been recalled should be:

• secured in the back of the walk-in cooler
• left in inventory and labeled "return to supplier"
• isolated and labeled "return to supplier"
• put outside in the loading dock area

Answer:

isolated and labeled "return to supplier" Question 7: Operations serving raw oysters should have a:

• HACCP plan in place
• license for the sale of raw shellfish
• consumer advisory on the menu
• variance approved by the local regulatory authority

Answer:

consumer advisory on the menu Question 8: Hand antiseptics should be applied after:

• removing gloves
• wetting arms
• rinsing soap
• drying hands

Answer:

drying hands

Question 9: 18. An example of a corrective action is

• Reusing utensils for each new task
• Serving food on a buffet that is below 165 degrees

• Using the same equipment for raw food and ready-

to-eat-food

• Reheating food on a buffet that is below 135 degrees

Answer:

Reheating food on a buffet that is below 135 degrees Question 10: Roast beef cooked at 350 degrees and transported to a restaurant should be

received at a temperature of at least:

• 113 degrees
• 122 degrees
• 131 degrees
• 135 degrees

Answer:

135 degrees Question 11: How should open, bagged, dry food such as flour, rice and sugar be stored?

• in labeled, approved food containers with tight-fitting

lids.

• in an uncovered container until all of the contents

have been used

• on a wire rack under exposed water pipes
• on the floor, 6 inches away from the wall

Answer:

in labeled, approved food containers with tight-fitting lids.

Question 12: Which is an example of "sanitizing"

• pouring chlorine bleach over a cleaned and washed

cutting board

• spraying a solution of quat on slicer parts after

washing