SERVESAFE STUDY QUESTIONS EXAM QUESTIONS

PDF Download

SERVESAFE STUDY QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -61 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: which method will prevent backflow into the drinkable water supply?

• air gap
• stop value
• gaited pipes
• grease trap

Answer:

air gap Question 2: determining where hazzards can occur during the flow of food, identifying potential hazzards, and grouping food by how it is processed in an operation are all elemets of

Answer:

conducting a hazzard analysis

Question 3: Norovirus is linked most often to which kind of food?

• raw poultry
• ready to eat foods
• dry beans

• uncooked rice

Answer:

Ready to eat food

Question 4: which information must a HACCP pla for sus vide soup contain?

• the names of the cooks and the manager
• the materials, igredients, ad equipment used
• nutritional value for all ingredients
• approval reccords for all suppliers

Answer:

the materials, igredients, ad equipment used Question 5: raw ground prok is being stored in a cooler with raw fish, raw steak, raw crab cakes, and raw poultry. the raw ground pork should be placed above the

• fish
• steak
• poultry
• crab cakes

Answer:

poultry Question 6: what is the first step in cooling a 10 pound roast quickly and correctly?

• leaving it at room temperature
• cutting it into smaller pieces
• placing it under a fan
• putting it in the cooler immediately

Answer:

cutting it into smaller pieces

Question 7: which physical contaminant could be associated with salmon?

• cloudy eyes
• parasites
• ammonia oder
• fish bone

Answer:

Fish bone Question 8: A food handler's roommate has been diagnosed with an illness caused by Shigella Spp. What must the manager do?

• Let the food handler work until he or she begins to show symptoms of the illness
• Tell the food handler to stay home and then contact the local regulatory authority
• Allow the food handler to work at the cash register until the roommate is no longer sick
• Exclude the food handler, tell the food handler to go to a doctor, and contact the FDA

Answer:

Exclude the food handler, tell the food handler to go to a doctor, and contact the FDA Question 9: Hives, itchy rash, nausea, wheezing, and bodily sweeling are symptoms of a

• food allergy
• food intollerance
• food sensitivity
• foodborne illness

Answer:

Food allergy

Question 10: After cooking food in a microwave to a minimum internal temperature of 165 F for 15 seconds, which step should come next?

• Allow food to stand covered for 2 minutes after cooking to obtain an even an even

temperature

• Remove food from microwave and allow it to stand uncovered for 3 minutes to obtain an even

temperature

• Serve food immediately after removal from the microwave to maintain its temperature
• Place food in a serving container immediately after removal from the microwave to maintain

its temperature

Answer:

Allow food to stand covered for 2 minutes after cooking to obtain an even an even temperature Question 11: Training (reviving) staff should be trained to store cold food first in order to avoid

• Cross-contamination
• Poor cleaning and sanitizing
• Time-temperature abuse
• Poor personal hygiene

Answer:

Time-temperature abuse

Question 12: The growth of Foodborne bacteria is least effected by

• Time
• Moister
• Temperature
• Texture

Answer:

Texture