SERVE SAFE STUDY GUIDE EXAM QUESTIONS

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SERVE SAFE STUDY GUIDE EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: which is the highest air temperature at which shell eggs can be received...

Answer:

45ºF (7ºC)

Question 2: what must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen...

Answer:

throw the rolls away Question 3: could ready-to-eat TCS food prepped in-house must be date marked if it will be held for longer than how many hours...

Answer:

24 Question 4: stationary kitchen equipment with legs should be mounted at least how far off of the floor...

Answer:

• in (15.24 cm)

Question 5: nonporous and resilient floor materials are recommended because they

Answer:

resist liquid absorption and are easily cleaned Question 6: beef noodle soup made with leftover beef must be cooked to which minimum internal temperature for 15 seconds...

Answer:

165ºF (74ºC)

Question 7: when is a food considered adulterated...

Answer:

when it is held under unsanitary conditions

Question 8: live clams must be rejected if the...

Answer:

carton does not have a shellfish identification tag on the outside

Question 9: what is a step in practicing correct personal hygiene...

Answer:

wearing clean, sturdy, close-toed, rubber-soled shoes Question 10: leftover chili being reheated for hot holding must reach which minimum internal temperature for 15 seconds...

Answer:

165ºF (74ºC)

Question 11: caterers are delivering cold TCS food to an outdoor event. upon delivering, the temperature of the food is found to be 41ºF (5ºC). the food may remain without temperature control for 6 hours as long as its temperature does not exceed...

Answer:

70ºF (21ºC)

Question 12: when should a meat slicer be cleaned and sanitized...

Answer:

every 4 hours when in continual use

Question 13: which risk is caused by a back flow...

Answer:

contamination of the drinkable water supply

Question 14: the purpose of a food defense program is to...

Answer:

avoid the deliberate contamination of food Question 15: when using a single tank dishwasher, the utensil surface temperature must reach at least...

Answer:

180ºF (82ºC)

Question 16: food-contact surfaces that retain their existing qualities under normal-use conditions are considered...

Answer:

non absorbent Question 17: the last job of the shift is putting away cleaning tools and supplies. the tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet.which is performed incorrectly...

Answer:

the mop is stored in a bucket

Question 18: which is an example of a critical control point...

Answer:

cooking hamburgers to 155ºF (68ºC) for 15 seconds Question 19: the label for granola with nuts, packaged at a restaurant for retail sale, should include...

Answer:

major allergen information

Question 20: which food must be received and stored at 41ºF (5ºC) or lower...

Answer:

sliced melon

Question 21: game animals received for sale in an operation should be...

Answer:

commercially raised for food Question 22: under which condition may food prepared in a private home be served in an operation...

Answer:

it may not be served in an operation

Question 23: to honestly present food means to...

Answer:

provide food to customers in a way that does not mislead or misinform them

Question 24: one way to prevent cross-contamination is to...

Answer:

prepare raw and ready-to-eat food separately Question 25: a food-borne illness outbreak occurs when how many people or more become ill after eating the same food...

Answer:

2 Question 26: a food handler working in an operation that does NOT serve a highly susceptible population is diagnosed with an illness caused by enterohemorrhagic and shiga-toxin producing

• coli and is still experiencing symptoms. In this case the food handler should be...

Answer:

restricted from working with or around food