SERVESAFE CERTIFICATION EXAM REVIEW

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SERVESAFE CERTIFICATION EXAM REVIEW

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which agency ensures food processing plants meet standards of purity, wholesomeness, and labeling requirements?

• State or local regulatory authority.
• Food and Drug Administration.
• Centers for Disease Control.
• U.S. Department of Agriculture.

Answer:

• Food and Drug Administration.

Question 2: Which of the following is an example of cross-contamination?

• Cleaning and sanitizing work surfaces.
• Touching raw food and then touching ready-to-eat food.
• Washing hands frequently.
• Speaking to someone who has a cold.

Answer:

• Touching raw food and then touching ready-to-eat food.

Question 3: Which of these food borne illnesses could be caused by ready-to-eat food?

A. PSP.

• Bacillus cereus.
• Hemorrhagic colitis.
• Shigellosis.

Answer:

• Shigellosis.

Question 4: Which is not a good storage practice?

• Storing live shellfish at an air temperature of 45 F. or lower.
• Storing raw poultry at temperatures between 41 F. and 135 F.
• Shelving food based on its expiration date.
• Storing raw meat below ready-to-eat food.

Answer:

• Storing raw poultry at temperatures between 41 F. and 135 F.

Question 5: What best prevents flies?

• Repellents.
• Fly strips.
• Residual sprays.
• Proper sanitation.

Answer:

• Proper sanitation.

Question 6: The ambient air thermometer in a hot-holding unity must be located:

• Near the corner of the unit.
• Near the heating element of the unit.

• In the coolest part of the unit.
• In the warmest part of the unit.

Answer:

• In the coolest part of the unit.

Question 7: Food borne illness is least likely caused by:

• Cross-contamination.
• Poor personal hygiene.
• Time and temperature abuse.
• Improper equipment storage.

Answer:

• Improper equipment storage.

Question 8: A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

• Cross-contamination.
• Off flavors in food.
• Toxic metal poisoning.
• Time-temperature abuse.

Answer:

• Time-temperature abuse.

Question 9: A foodservice employee does not know if an entree contains a specific ingredient to which a customer is allergic. What would be the best best response?

• "I don't know."
• "No one has ever fallen ill from eating this dish, so I'm sure it's OK."
• "I can't tell you because it's the chef's special recipe."
• "The manager would tell use if it had any problems. It's delicious so I would go ahead and

order it."

Answer:

• "I don't know"

Question 10: Which of the following statements best defines the term sanitizing?

• Washing in very hot water with detergent.
• Reducing microorganisms to safe levels.
• Chemical cleaning of food-contact surfaces.
• Heat sterilization.

Answer:

• Reducing microorganisms to safe levels.

Question 11: All of the following items should be removed by food handlers prior to work,

except:

• Plain band rings.
• Nose rings.
• Necklaces.
• Earrings.

Answer:

• Plain band rings.

Question 12: Which instruction to a customer would ensure food safety when a catered, ready-to-eat hot meal is delivered?

• "Measure the temperature of this food before eating it."
• "This meal should be consumed or correctly cooled and refrigerated immediately."
• "Dispose of containers properly in garbage containers."
• "Do not freeze this meal."

Answer:

• "This meal should be consumed or correctly cooled and refrigerated immediately."