SERVSAFE 2 EXAM QUESTIONS

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SERVSAFE 2 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -79 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Bulk food in a self-service area must be labeled. Which of the following is not required to have a label?

Answer:

bulk bagels

Question 2: Which is the TCS food?

Answer:

cooked rice Question 3: Which of the following foods must reach a minimum internal cooking temperature of 145degrees F (63 degrees C) for 15 seconds?

Answer:

game animals Question 4: Which type of thermometer can be used to monitor the temperature of the sanitizing rinse?

Answer:

Maximum registering thermometer

Question 5: The purpose of wearing a hair restraint in a food prep area is to

Answer:

prevent hair from falling into food Question 6: All food-contact surfaces in constant use must be cleaned and sanitized every

Answer:

• hrs

Question 7: Bacteria grow best in foods that have a pH that

Answer:

indicates little to no acid Question 8: Which of the following requires a variance and HACCP plan if you plan to prep them in your operation?

Answer:

sprouting seeds or beans

Question 9: The main purpose of a key drop delivery is to

Answer:

accept deliveries after hours when the business is closed.Question 10: When washing apples, oranges, celery, and carrots under running water, the temperature of the water, compared to the temperature of the produce, should be

Answer:

slightly warmer Question 11: When disposing of foodservice chemicals, follow the instructions on the label and any requirements provided by the

Answer:

local regulatory authority

Question 12: Dirty water from mop buckets should be disposed of

Answer:

in the floor drain

Question 13: Managers are continually training in their operations. One of the duties of a manager regarding personal hygiene training would include

Answer:

revising personal hygiene policies when laws or science changes

Question 14: When cooking fish stew in the microwave, the stew must reach

Answer:

165F (74C)

Question 15: Food prepared at home

Answer:

was added to the list of unsafe sources when purchasing food Question 16: When storing food on a truck for delivery, where should the ready-to-eat food be stored?

Answer:

Separately from raw meat Question 17: When taking the temperature of a product that is vacuum packed, the recommended method is to

Answer:

wrap the package around the thermometer Question 18: When setting up a three-compartment sink, what is the minimum temperature for the water in the first sink?

Answer:

110F (43C)

Question 19: Fred arrives first at work, and he discovers there is a broken water main down the street. He reports it to manager who asks if the operation still has water. Fred determines that the water is murky, and the flow is poor. Based on this information, the manager decides

Answer:

that there is a potential for a significant risk and service will be stopped

Question 20: One of the important prevention measures regarding foodborne bacteria is

Answer:

monitoring personal hygiene Question 21: In the middle of the shift, Harry places his dirty chef jacket in the laundry bag in the dishroom. The dishroom is located at the back of the kitchen. Harry goes to get a clean jacket. His manager reminded him that this is incorrect because he should

Answer:

place it in the laundry bag away from the prep area of the kitchen Question 22: Shucked shellfish should be rejected if the receiving temperature exceeds

Answer:

45F (7C)

Question 23: This morning, the chef prepared a wonderful fresh seafood salad to be served at dinner tomorrow. As he places it in the cooler, he is unsure whether it needs to be labeled. What must be done?

Answer:

Ready-to-eat TCS foods must be labeled when being held over 24 hrs Question 24: When soaking items in hot water to heat sanitize them, which is the minimum temperature required?

Answer:

171F (77C)

Question 25: If chemicals are transferred into another container, the container must include

Answer:

a label with the common name of the chemical

Question 26: Which statement about handwashing stations is true?

Answer:

water used in handwashing stations must be drinkable