.png){kind=logo}
PDF Download
SERVE SAFE TEST
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -99 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Nonporous and resilient floor materials are recommended because they
Answer:
resist liquid absorption and are easily cleaned
Question 2: When should hand antiseptics be used?
Answer:
after handwashing
Question 3: Game animals received for sale in an operation should be
Answer:
commercially raised for food Question 4: 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 5: If a food handler has been diagnosed with an illness caused by norovirus, the manager should require the food handler to
Answer:
stay home until free of symptoms
Question 6: Which risk is caused by a backflow?
Answer:
contamination of the drinkable water supply Question 7: Fruits and vegetables that are cooked for hot holding must reach a temperature of
Answer:
135F (57C)
Question 8: Cooked TSC food is reheated in a microwave and then held in a ste4am table. To be considered safe, the food must be reheated to at least
Answer:
165F (74C)
Question 9: What must be done with a shipment of shucked shellfish that has been delivered at 50 F
Answer:
Reject it and set it to the side Question 10: Shatter-resistant heat lamp bulbs are an excellent way to prevent which type of contamination
Answer:
physical
Question 11: Purchasing food from an approved supplier better ensures that
Answer:
all food is in compliance with applicable local, state, and federal regulatory requirements Question 12: The only completely reliable backflow - or back siphonage prevention method is
Answer:
air gap Question 13: A food handler is prepping a raw carrot garnish for a cheeseburger platter.Barehand contact is allowed when the food handler performing what activity with the carrots?
Answer:
Washing
Question 14: A label on foods prepared and packages onsite for retail sales must list which information?
Answer:
A list of ingredients used in descending order by weight
Question 15: Which is the best way to thaw frozen shrimp?
Answer:
Under refrigeration at 41F or below
Question 16: Fully cooked ground beef should be stored
Answer:
above raw meat Question 17: A manager, prepping for a large catered event, notices a sewage backup in the prep area. What should the manager do?
Answer:
Place a towel on the floor to prevent additional backup, then clean and sanitize the area Question 18: An operation must be a HACCP plan in place to serve which menu item
Answer:
clover sprouts grown onsite
Question 19: TCs foods are foods that
Answer:
require time and temperature control for safety
Question 20: A common food allergen is found in
Answer:
tofu Question 21: 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:
excluded from working at the operation
Question 22: Cooking poultry to a minimum internal temperature of 165F (74C) for 15 seconds is an example of which HACCP principle?
Answer:
Establishing critical limits Question 23: When would a manager have to submit a HACCP plan to the regulatory authority?
Answer:
Before producing food using reduced oxygen packaging (ROP) Question 24: If the kitchen in an operation has a sewage backup, the manager should
Answer:
cease operation, clean kitchen, and reopen Question 25: Which practice reduces the risk of contamination in a food-prep area?
Answer:
Drinking beverages from a covered container with a straw Question 26: A backup of sewage in the operation's would be a reason to contact the local regulatory authority because it is considered a(n)
Answer:
imminent health hazards
Question 27: The best location for a thermometer in a cold storage unit is the
Answer:
warmest part of the unit Question 28: The only piece of jewelry a food handler may wear while prepping food is a
Answer:
plain band ring Question 29: Leftover chili being reheated for hot holding must reach which minimum internal temperature for 15 seconds
.png)