.png){kind=logo}
PDF Download
SERVSAFE (1-30) EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly?
Answer:
scape the pan, wash it in a detergent solution, rinse, sanitize, and air-dry Question 2: When a critical control point is NOT met, a food handler must first?
Answer:
take a corrective action
Question 3: A cross-connection is a?
Answer:
link from a drinkable water system to a non-drinkable water system Question 4: Tabletop food service equipment on legs should have a space between the base of the equipment and the tabletop of at least?
Answer:
- inches
Question 5: Is responsible for the majority of foodborne illnesses each year
Answer:
norovirus
Question 6: Chemical contamination can be prevented by?
Answer:
following manufacturer's directions Question 7: What is the minimum height off the floor a new oven should be installed?
Answer:
- inches
Question 8: A correctly designed and installed air curtain can be used to prevent?
Answer:
pest from entering the operation Question 9: National Sanitation Foundation (NSF) is an example of an organization that?
Answer:
evaluates and tests foodservice equipment Question 10: What information should be included when training staff about reporting an illness?
Answer:
Importance of reporting the illness Question 11: Ready-to-eat time/temp. control for safety (TCS) food MUST be date marked if refrigerated for more than how many hours?
Answer:
24 hours Question 12: Openings around pipes that enter the operation from outside should be?
Answer:
filled with concrete
Question 13: Food displayed on a salad bar?
Answer:
must be protected by sneeze guards
Question 14: Must be stored at a temp. of 41 degress or lower.
Answer:
TCS food (ex: ham and cheese sandwich)
Question 15: Hot water in a handwashing sink much reach a temperature of at least?
Answer:
100 degrees F (38 degrees C) Question 16: The organization responsible for writing and updating the Food Code is the?
Answer:
Food and Drug Administration (FDA)
Question 17: All lights in foodservice prep area should be?
Answer:
shielded, coated, or otherwise shatter-resistant Question 18: The maximum number of hours that pizza can be held without temp. control before needing to be thrown away is?
Answer:
- hours
Question 19: Customers experiencing allergic reactions often show which symptom?
Answer:
hives Question 20: The minimum water temp. of the final sanitizing rinse in a high-temp. mechanical dishwasher must be at least?
Answer:
180 degress F Question 21: An individual who is infected with pathogens but shows no sign of illness is called?
Answer:
a carrier
Question 22: What will help protect food from contamination by food handlers and customers?
Answer:
installing sneeze guards above a salad bar Question 23: Before food handlers enter the prep area, the Person in Charge (PIC) should make sure that all food handlers are wearing clean uniforms and have?
Answer:
their hair restrained Question 24: Partisally thawed, town packages of frozen steaks are delivered to an operation.The manager should?
Answer:
add more water to the solution Question 25: A label on foods prepared and packaged onsite for retail sales must list which information?
Answer:
A list of all ingredients used in desscending order by weight
Question 26: An unsafe practice is?
Answer:
storing cold salades at 58 degress F for 7 hours Question 27: Care must be taken when serving food to high-risk populations because they are?
Answer:
more likely to get sick from eating raw or uncooked animal fat Question 28: If an operation does not take action when an imminent health hazards occurs?
Answer:
Immediate closure by the regulatory authority Question 29: After adding too much sanitizer to a three-compartmant sink, a food handler should?
Answer:
add more water to the solution
.png)