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SERVSAFE 1 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Shellfish tags must be kept for how long?
Answer:
90 days
Question 2: Hand antiseptic are used only?
Answer:
After hand washing
Question 3: Fingernails require?
Answer:
Extra attention during hand washing
Question 4: One method of denying pests access to an operation is to install?
Answer:
Screens on windows and vents
Question 5: Hand washing should take?
Answer:
20 seconds
Question 6: If allowed to drink in the food prep area the drink must have?
Answer:
A lid and a straw
Question 7: Pork sausage must be cooked at?
Answer:
155F for 15 sec
Question 8: For a food-borne illness to be considered an outbreak?
Answer:
- or more people must become sick
Question 9: The most important measure to prevent bacteria foodborne illness is?
Answer:
Controlling time and temperature
Question 10: Recall eggs should be removed from inventory and marked?
Answer:
Do not use Question 11: A manager observes an employee using an infared thermometer to take the temperature of a cooked chicken breast. This practice is incorrect because?
Answer:
The thermometer does not measure the internal temp of the chickens breast.Question 12: When cooling food, an acceptable alternative to the two-stage cooling method is to use a?
Answer:
Blast chiller Question 13: A manager notices some food items in the cooler that have not been properly labeled. What should he do?
Answer:
Discard it
Question 14: Water activity is a measure of?
Answer:
Free moisture in food
Question 15: Food prep equipment and utensils must be?
Answer:
Durable
Question 16: A food handler should divided a large stockpot of soup into?
Answer:
Smaller containers to cool it.Question 17: Purchasing from an approved supplier requires the operation to verify that the supplier is?
Answer:
Properly licensed Question 18: Before cleaning and sanitizing a meat slicer, a food handler should?
Answer:
Unplug and disassembled it.
Question 19: Store ground beef at?
Answer:
41F or below. 40 is fine
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