SERVESAFE GUIDED NOTES EXAM QUESTIONS

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SERVESAFE GUIDED NOTES EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -79 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Ready to eat food goes where in the fridge?

Answer:

The top shelf Question 2: You should clean and sanitize a surface after how many hours of constant use?

Answer:

4 Question 3: Do you change your gloves after an interruption such as a phone call?

Answer:

Yes

Question 4: Are poultry, meat, beef, pork, and lamb a common TCS food?

Answer:

Yes

Question 5: Pathogens grow well in a temperature range of?

Answer:

41?F to 135?F

Question 6: Can you stack food, equipment, or supplies in or in front of the hand-washing sinks?

Answer:

No Question 7: True or false: You need to wash your hands when clearing tables or busing dishes?

Answer:

True

Question 8: Are fish, shellfish, and crustaceans a common TCS food?

Answer:

Yes

Question 9: Would you accept food above 135?F?

Answer:

Yes Question 10: True or false: You need to wash your hands after chewing gum or tobacco?

Answer:

True Question 11: True or false: You need to wash your hands before putting gloves on at the start of each new task?

Answer:

True

Question 12: Is a baked potato a common TCS food?

Answer:

Yes

Question 13: What does cleaning remove?

Answer:

Dirt and other substances

Question 14: Store utensils and equipment that touches food at least ___ inches off the floor.

Answer:

6

Question 15: Would you accept food below 41?F?

Answer:

Yes

Question 16: Poultry must be at what temp for how long?

Answer:

165?F for 15 seconds

Question 17: Are heat-treated plant foods a common TCS food?

Answer:

Yes

Question 18: What are the big 8 allergies?

Answer:

Milk, Soy, Tree nuts, crustacean shell fish, eggs, fish, peanuts, and wheat

Question 19: Beans, fruit, veggies, and grains must be at what temp?

Answer:

135?F

Question 20: Does meat go above or below seafood in the fridge?

Answer:

Below Question 21: You need to heat commercially processed ready to eat food to an internal temp of at least what?

Answer:

135?F

Question 22: Do you change your gloves before preparing food for a guest with a known food allergy?

Answer:

Yes

Question 23: What are 3 chemical hazards from the environment?

Answer:

Cleaners, sanitizers, polishes

Question 24: Labels for food must include the?

Answer:

Common name, use by date, and the reheating and service instructions

Question 25: What temp do you store cold TCS food at?

Answer:

41?F or lower

Question 26: What are 3 physical hazards from the environment?

Answer:

Nail polish flecks, hair, and metal shavings from a can

Question 27: Ground Meat must be at what temp for how long?

Answer:

155?F for 15 seconds

Question 28: Do you ever cool TCS food at room temp?

Answer:

No

Question 29: Would you accept food past the use-by date?

Answer:

No