SERVSAFE 12 13 14 15 EXAM QUESTIONS

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SERVSAFE 12 13 14 15 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -99 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: True or False. Pesticides can be stored in food-storage areas if they are labeled properly and closed tightly.

Answer:

False. Keep pesticides in their original containers and stored in a secure location away from areas where food, utensils, and equipment are stored.

Question 2: What information should be posted on dishwashing machines?

Answer:

-Water pressure/chemical concentration/water temp Question 3: True or False. Chemicals can be stored in food preparation areas if they are properly labeled.

Answer:

False. Cleaning tools and chemicals should be placed in a storage area away from food and food-prep areas.Question 4: What is the first task in training a large group of servers to prevent contamination of food?

Answer:

Asses the training needs of the servers on this topic.

Question 5: What precautions must be taken both before and after pesticides are appliedin your restaurant?

Answer:

Have PCO use only when closed for business and employees are not present. When applied, cover equipment and good contact surfaces. Wash, rinse, and sanitize food contact surfaces after spraying.Question 6: True or False. Handwashing stations are required in dishwashing and service areas.

Answer:

True Question 7: The manager's responsibility for staff food safety training is to...

Answer:

make sure that staff have the knowledge and skills to keep food safe.Question 8: Which area of the operation is usually required to be the brightest?

Answer:

Preparation Question 9: True or False. Cleaning reduces the number of microorganisms on a surface to safe levels.

Answer:

False.Cleaning removes food and soil; Sanitizing reduces the number of microorganisms.

Question 10: Who should apply pesticides?

Answer:

pest control operator

Question 11: Resiliency

Answer:

The ability to react to a shock without breaking or cracking.Question 12: Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark?

Answer:

NSF

Question 13: True or False.

It is important for legal reasons to keep records of food safety trianing conducted at the establishment.

Answer:

True

Question 14: Who is responsible for keeping food safe in an operation?

Answer:

Manager/operator.Question 15: What are some factors that determine the frequency of health inspections in an establishment?

Answer:

Size and complexity of operation. Inspection history of establishment.Question 16: How can you tell if your establishment has been infested with cockroaches or rodents?

Answer:

Cockroach: strong oily odor,droppings like black pepper, egg cases;

Rodent: Urine stain under ultraviolet light, gnawing, droppings, tracks, nesting materials, holes.Question 17: What organization creates national standards for foodservice equipment?

Answer:

NSF Question 18: In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Answer:

Guided discussion.Question 19: True or False. Stationary equipment should not be covered before applying pesticides since it gives pests a place to hide.

Answer:

False. Cover equipment and food contact surfaces that cannot be moved. Wash, rinse and sanitize food contact surfaces after the area has been sprayed.

Question 20: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up

Question 21: True or False. Health inspectors are employees of the CDC.

Answer:

False. Can be employed by city, county or state.Question 22: A backup of raw sewage and significant lack of refrigeration can result in...

Answer:

closure of the operation by the regulatory authority.Question 23: True or False. It is the maanger's responsibility to provide staff with food safety training.

Answer:

True Question 24: True or False. Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.

Answer:

False. Allow to air-dry.

Question 25: Cockroaches typically are found in places that are?

Answer:

warm, moist, and dark

Question 26: What should be done when throwing away chemicals?

Answer:

follow label instructions and any regulatory requirements that apply Question 27: An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive.The lids were closed, and the drain plug was in place to prevent the Dumpster from draining.What was the problem?

Answer:

The surface underneath the Dumpster should have been paved with concrete or asphalt.