SERVESAFE PRACTICE TEST EXAM QUESTIONS

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SERVESAFE PRACTICE TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Where can cleaning chemicals or other toxic materials be stored?

Answer:

below food equipment and food surfaces

Question 2: What is a step in practicing correct personal hygiene?

Answer:

using a bandage on a cut under a glove Question 3: An emergency hat disrupts the normal water supply may require the use of

Answer:

single use disposable plates, forks, knives, and spoons Question 4: What practice should be used to prevent seafood toxins from causing a foodborne illness?

Answer:

purchasing food from approved, reputable suppliers

Question 5: An example of a corrective action is

Answer:

reheating food that is under 135 degrees F

Question 6: What is the most common symptom associated with norovirus gastroenteritis?

Answer:

vomiting Question 7: An operation wants to hold hot food using time as a safety factor. What must the label on the pan of food indicate?

Answer:

the four hour limit when the food needs to be discarded Question 8: A food handler's grandma gave the Person in Charge (PIC) a case of homemade preserves that was properly labeled and dated. What should the Person in Charge (PIC) do with the case of preserves

Answer:

return the case to the grandmother

Question 9: How should food and supplies be stored in a dry-storage area

Answer:

away from the wall and 6 inches off the floor Question 10: Chemicals that are used or stored in a food establishment should have a

Answer:

safety data sheet Question 11: The floors, walls, ceiling, shelves, and racks in a walk-in refrigerator MUST be cleaned

Answer:

as needed Question 12: The temperature of the wash water in a three-compartment sink should be maintained at a minimum of

Answer:

110 degrees F

Question 13: When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered

Answer:

cleanable

Question 14: Untreated shell eggs can be the source of

Answer:

salmonellosis Question 15: Waste water backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate?

Answer:

licensed plumber

Question 16: Sinks must be used for the correct intended purpose to prevent

Answer:

cross contact Question 17: A recent delivery of eggs has been recalled in response to a food borne illness outbreak, what should the Person in Charge do?

Answer:

remove the eggs from the inventory sheet and mark them with a "do not use " sign

Question 18: What is the first step in developing an effective training program

Answer:

assessing training needs

Question 19: When food recall occurs, the operation must

Answer:

discontinue the use of the food item

Question 20: How should a food handler restrain long hair

Answer:

braid all exposed hair

Question 21: A food handler failed to cook hamburger patties to the correct internal temperature . Later, several customers developed hemorrhagic colitis which is an example of a food borne

Answer:

shinga toxin producing e coli Question 22: Egg salad sandwiches are served at an offsite location without temperature control. The sandwiches are removed from cold holding at 11 am. The temperature of the egg salad is checked at 1 pm and is found to be 55 F. At 3 pm the egg salad has reached 65 F. At 4 pm, the egg salad had reached 71 F. At 5 pm, the egg salad has reached 80 F. At what time should the egg salad have been thrown out?

Answer:

• pm

Question 23: What is the correct order from top to bottom in which pans of raw food should be stored on three shelves inside a cooler?

Answer:

salmon filets, ground beef, poultry

Question 24: Which is a source of the virus that carries hepatitis A

Answer:

feces contaminated water Question 25: The place where the floor and wall meet in a food preparation must be

Answer:

coved

Question 26: ) Food handlers who have jaundice must be

Answer:

excluded from the operation entirely Question 27: During a food recall, products should be separated from food being served until when?

Answer:

the food supplier provided proper disposal instructions