SERVSAFE 15 - QUIZ EXAM QUESTIONS

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SERVSAFE 15 - QUIZ EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -6 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and

• Crisis management
• Equipment handling
• HACCP plan creation
• Preventing cross-contamination

Answer:

D Question 2: What is the most important way to fight the "forgetting curve"?

• Scheduling several short training sessions spaced out over time
• Playing videos that are 15-20 minutes in length
• Avoiding the use of technology-based training solutions
• Choosing the best trainer the operation can find

Answer:

A

Question 3: When should staff receive food safety training?

• When hired, and then periodically after that
• When they do not have food service experience
• When a new FDA Food Code comes out
• Only when they request it

Answer:

A

Question 4: A trainer wants to demonstrate the process for washing dishes in a

three-compartment sink for a new hire. What should she do first?

• Show the learner how to was the dishes
• Tell the learner how to wash the dishes
• Ask the learner to explain how to wash the dishes
• Let the learner attempt to wash the dishes

Answer:

B

Question 5: All new staff should receive training on

A. HACCP

• Crisis management
• General food safety
• Active managerial control

Answer:

C

Question 6: A restaurant chain with a large number of stores across the country needs to train their staff on a new food preparation process. The staff work on multiple shifts and the chain has a limited budget for the initiative. What is the best option for delivering the training?

• Technology-based training
• On-the-job training
• Classroom training
• Small group training

Answer:

A