SERVE SAFE INSTRUCTOR EXAM QUESTIONS

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SERVE SAFE INSTRUCTOR EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Unlike other TCS food items which must be received at 41 or lower, milk may be received as an internal temperature of 45 or lower

Answer:

because it is pasteurized which reduces pathogens Question 2: Food Handler with a sore throat and fever can transfer which bacteria to food through contaminated hands and nasal discharge?

Answer:

Steptococcus pygogenes

Question 3: Which pH is ideal for the growth of bacteria in food?

Answer:

6.0

Question 4: What does a sell-by date identify?

Answer:

How long an item can be displayed for purchase Question 5: Food handlers are required to wash their hands with water that is at least 100°F (38°C) because this practice

Answer:

kills any pathogens that may be on hands.ensures that the water does not contain pathogens.

prevents hands from peeling or becoming chapped or cracked.removes grease and allows soap to more easily remove contaminants.Question 6: An operation places a consumer advisory on the wall in a place where all the customers can see it. Is this a legit place to post it?

Answer:

Yes, it can also be placed on a menu or told by the waiter.Question 7: Why is the required water temperature higher when sanitizing dishes in a high-temperature dishwashing machine than when sanitizing dishes manually?

Answer:

The water must vaporize in order to sanitize items.Pathogens are not easily reduced to safe levels in a dishwasher.The water temperature drops quickly when sprayed from the nozzles.Dishwashers do not clean and rinse items as well as manual sanitizing does.Question 8: An operation features homemade chili on its menu. Assuming the operation cooks, cools, and reheats the chili correctly, how many times can it be reheated before it becomes unsafe and must be discarded?

Answer:

No Limit Question 9: Why can shell eggs be received at an air temperature of 45 or lower instead of 41 or lower?`

Answer:

Because it is unlikely that salmonella enteritidis will grow as a hazardous rate inside the egg

Question 10: Why are baked potatoes TCS food?

Answer:

Clostridium Botulinum Question 11: Why must ground meat be cooked to a higher temperature than whole cuts of meat?

Answer:

When meat is ground up, contaminents on the outside might have been mixed in with the meat

Question 12: The requirement for date marking ready-to-eat TCS food prepared on-site was established to primarily address the growth of which pathogen?

Answer:

Listeria monocytogenes Question 13: Aside from not being cooked, sprouts and sprout seeds are TCS foods because they have a

Answer:

They have a neutral pH and high water acidity Question 14: Shellstock identification tags must be kept on file for 90 days from the date the last shellfish was removed from the delivery container and used in order to

Answer:

allow enough time for Hepatitis A infections to be revealed Question 15: When cooking food in a microwave, why is it more important to rely on the internal temperature of the food rather than on a previous cooking time?

Answer:

Food is cooked from the inside out.Food cooked in a microwave cools quickly.The power needed for cooking can decrease as the microwave heats up.Microwaves do not adequately kill pathogens that may be in food.

Question 16: Date marking frozen food is NOT necessary because freezing food

Answer:

keeps food safe to eat indefinitely as long as the food remains frozen.Question 17: Why is dumping dirty water from a mop bucket into the toilet not allowed?

Answer:

Pathogens from toilet services can be transferred from toilet to hands or bucket or other services.

Question 18: Which pathogen is a concern in garlic and oil mixtures?

Answer:

Clostridium Botulinum

Question 19: Why should hand antiseptics not be used in place of hand washing?

Answer:

Dirt or grease may still remain on hands

Question 20: A use-by date on a product indicates the date after which the food

Answer:

-The date shows how long the manufacture things a food will be of optimal quality -Not meaning that the product should not be used after the suggested date -The date is about quality not safety will become spoiled.may become unsafe.must be reconditioned.can no longer be frozen.Question 21: The final sanitizing rinse temperature must be lower in a chemical sanitizing dishwasher than in other types of dishwashers because lower temperatures

Answer:

reduce water hardness.prevent the sanitizer from dissipating.raise the pH of the sanitizer.reduce contact time.Question 22: Food must be stored at least 6 in (15 cm) from the floor in order to

Answer:

provide enough clearance for cleaning and mopping.Question 23: Potato salad marked and prepped on July 1st has a use by date of when?

Answer:

July 7th Question 24: FDA's (food and drug administration) "Big Five" pathogens received a greater emphasis in the servsafe program because...

Answer:

they cause severe illness and can easily be transmitted through food.