SERVE SAFE EXAM - - ing score -98 Questions and Ans...

PDF Download

SERVE SAFE EXAM

Qs and Ans - Expert- Explanation - ing score -98 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: besides chlorine, what chemical sanitizers are approved for foodservice operation

• ammonia and isopropyl alcohol
• hydrogen peroxide and quaternary ammonium
• iodine and quaternary ammonium
• isopropyl alcohol and hydrogen peroxide

Answer:

• iodine and quaternary ammonium

Question 2: in order to prevent food contamination a food handler must

• practice frequent hand washing
• maintain refrigeration food at or about 45F
• sanitize all work surfaces every 5 hours
• wash and rinse all utensils regularly

Answer:

• practice frequent hand washing

Question 3: delivery of rice boxes should be rejected if the

• cooking instructions are not included
• box bottoms are water stained
• rice is not in an air-tight bag
• sell by date is 6 months in the future

Answer:

• box bottoms are water stained

Question 4: an infrared thermometer is best used to measure the temperature of

• liquids
• equipment
• coolers
• foods

Answer:

• equipment

Question 5: all time/temperature control for safety (TCS) food cooked in a microwave must be heated to which minimum internal temperature and then held for at least two minutes

• 145F
• 155F
• 165F
• 180F

Answer:

• 165F

Question 6: where may mop water be disposed of

• toilet
• urinal
• utility sink
• three-compartment sink

Answer:

• utility sink

Question 7: chemicals taken from bulk containers and transferred to individual containers such as spray bottles must be

• kept in dishwashing area
• used in 24 hours or discarded
• labeled with the chemical name
• diluted with distilled water only

Answer:

• labeled with the chemical name

Question 8: pork, beef, veal, or lamb roast must be cooked to minimum internal temperature of ______ for ______

• 145F; 4 minutes
• 145; 15 seconds
• 155F; 15 seconds
• 155F; 4 minutes

Answer:

• 145F; 4 minutes

Question 9: pasta or rice dish that will be held for hot service must be cooked to minimum internal temperature of ______ for ______

• 135F
• 135F; 15 seconds
• 155F; 15 seconds
• 145F; 15 seconds

Answer:

• 135F

Question 10: food contact surfaces that retain their existing qualities under normal use conditions are considered

• non-absorbant
• durable
• cleanable
• coved

Answer:

• durable

Question 11: when heat sanitizing in a three-compartment sink, the minimum acceptable hot water temperature is

• 135F
• 165F
• 171F
• 180F

Answer:

• 180F