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SERVESAFE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -98 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: a virus of particular concern to food safety is
Answer:
norovirus Question 2: which of these temperatures is the most dangerous for holding food items?
Answer:
80 degrees
Question 3: food contact surfaces must be
Answer:
nonabsorbent o Question 4: a foodserivce operation installs hand antiseptic dispensers at each hand washing stations. what should managers explain to food handlers about the correct use of hand antiseptics?
Answer:
a hand antiseptic is applied after correct handwashing
Question 5: which step is a critical control point for ground beef?
Answer:
cooking
Question 6: which sink should be used to empty mop buckets and rinse cleaning tools and brushes
Answer:
three-compartment
Question 7: which food could be transported in a galvanized metal container?
Answer:
enriched flour Question 8: a new recipe is introduced to the food service operation. what is the most effective way of training the food handlers on how to make a new recipe
Answer:
demonstration Question 9: the min water temp of the final sanitizing rinse in a high-temp mechanical dishwasher is
Answer:
180 degrees
Question 10: fresh squeezed juice that is serves in a nursing home should
Answer:
be pasteurized
Question 11: FATTOM represents
Answer:
conditions that favor the growth of most foodbourne pathogens Question 12: the best location for the thermometer in a cold storage unit is:
Answer:
the warmest part of the unit Question 13: the air temperature in coolers should be:
Answer:
two degrees colder then the internal food temperature
Question 14: when food become unsafe, it is most often due to
Answer:
the people handling the food
Question 15: which human disease is transmitted to others through food?
Answer:
hepatitis A Question 16: what should a manger do when a state adopts the most current model FDA food code?
Answer:
update the standard operation procedures and provide training Question 17: how can food service operations assist customers with food allergies?
Answer:
designate a manager to answer all allergy-related questions from customers
Question 18: to grow and reproduce, bacteria need
Answer:
food, the appropriate level of acidity, proper temperature, adequate time, the necessary level of oxygen , and the ample moisture Question 19: a back flow-prevention device on a carbonated beverage dispenser is used to prevent
Answer:
carbonated water from flowing into copper lines Question 20: the Regulatory agency with the most direct control over food service
establishment is:
Answer:
local health department Question 21: cooked food must be cooled from 135 degrees to 70 degree within two hours and from 70 degrees to 41 or lower in additional hours
Answer:
four
Question 22: what type of cleaning agent is used to remove a mineral build-up in an ice maker?
Answer:
acid Question 23: purchasing sushi grade fish from a reputable supplier is important in preventing which type of contaminant?
Answer:
parasitic Question 24: a food employees does not know if an entree contains a specific ingredient to which a customer is allergic. what should be the best response?
Answer:
I don't know Question 25: a hot stockpot of beef soup is placed directly in a cooler at 11 pm. the temp of the beef stew at 8 am the next morning is 82 degrees. what should the cook do?
Answer:
dicard Question 26: The warmest temperature of cold food held in a salad bar should be:
Answer:
41 degrees F Question 27: what would exclude a food handler from working in the retirement home dining room?
Answer:
suffering from diarrhea and a mild sore throat with fever Question 28: Contamination is defined as:
Answer:
The untended presence of harmful substance or microorganisms in food Question 29: cross contamination could occur if which foods are stores together during transport
Answer:
ground beef with whole beef roasts
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