SERVE SAFE EXAM QUESTIONS

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SERVE SAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The ratio of chemical sanitizer to water is known as

Answer:

concentration

Question 2: Hand antiseptics may only be used if they are

Answer:

approved by the FDA Question 3: A food handler's roommate has been diagnosed with an illness cause by Shigella Spp. what must the person in charge do

Answer:

Exclude the food handler, tell the food handler to go to a doctor and to contact the FDA

Question 4: When should hand antiseptics be used?

Answer:

after washing and drying hands correctly

Question 5: A foodhandler must you single use gloves when

Answer:

Making a cold sandwich with ready to eat deli meat

Question 6: Baked lasagna should be reheated for holding to at least which temperature for 15 seconds

Answer:

165 degrees F (74 degrees C)

Question 7: Food handlers with facial hair must

Answer:

wear a beard restraint Question 8: Which one of the following is an example of a critical control point for handling beef stew

Answer:

Holding the cooked stew at the proper temperature

Question 9: What is the best way to prevent foodborne illness

Answer:

Washing hands after using the restroom Question 10: The hair, nose, throat, and infected cuts of an average healthy person

Answer:

May carry Staphylococcus.

Question 11: Which item can be re-served to customers?

Answer:

Unopened prepackaged food Question 12: Roast beef cooked at 350°F and transported to a restaurant should be received at a temperature of at least

Answer:

135°F

Question 13: First aid must be administered what a hazardous chemical spills on a food handler's arms and face. From which document required to be on file and the food service operation can first aid information?

Answer:

Occupational safety and health agency OSHA consumer guide to toxic materials

Question 14: A cook takes poultry out of the oven for service, checks the temperature of the poultry that is baking, and finds that it is 150F (66C). The cook records this in a log and continues cooking the poultry until its temperature is 165F (74C). Which step in this process was the corrective action?

Answer:

continuing the cooking process Question 15: Shell eggs should be received in refrigerated equipment that maintains an ambient air temperature of no more than

Answer:

45 degrees F Question 16: The breakfast menu of an assisted living facility includes banana pancakes, fresh fruit salad, soft-cooked eggs and and bagels with butter. Which item should be replaced with a safer alternative

Answer:

Soft cooked eggs Question 17: What should food handlers do when preparing vegetables that will be eaten raw?

Answer:

Wash vegetables thoroughly before preparing Question 18: In general pathogens grow very slowly or not at all at PH levels below

Answer:

4.6 Question 19: Food packaged on-site for retail sale in an operation must be labeled when the food

Answer:

Contains two or more ingredients Question 20: Which form of training considers the special needs of individual food handlers?

Answer:

One-on-one training

Question 21: What should a person in charge do without verification that the food item is honestly presented

Answer:

Report the food to the health department Question 22: A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of

Answer:

expiration

Question 23: A non-food contact service must be

Answer:

Non-absorbent Question 24: A food establishment must have specific procedures for employees to follow when cleaning up which of the following substances

Answer:

Vomit and diarrhea Question 25: The temperature of the wash water in a three compartment sink should be maintained at a minimum

Answer:

110°F

Question 26: One of the major food allergens is

Answer:

soybeans

Question 27: Who is required to wear a hair restraint while working?

Answer:

Dishwashers Question 28: An illness caused by what pathogen must be reported to the regulatory authority?

Answer:

Norovirus