SERVSAFE 2 STUDY SET: KEY TERMS AND DEFINITIONS

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SERVSAFE 2 STUDY SET: KEY TERMS AND DEFINITIONS

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which of the following locations is the most appropriate place to store window cleaner?Above the prep sink In the prep sink On the prep sink Beneath the prep sink

Answer:

Beneath the prep sink Question 2: Traces of Hepatitis A are found in a case of oysters. Which type of contaminant is this?

1.Physical 2.Biological 3.Chemical 4.Environmental

Answer:

Biological

Question 3: Mounted table-top equipment must have a clearance of

• inch
• inches
• inches
• inches

Answer:

• inches

Question 4: In which of the following sinks should waste water from a garbage container be emptied?Utility sink Prep sink Hand washing sink Drive-Thru drink tower

Answer:

Utility sink Question 5: Which of the following is a food defense system used to prevent the intentional or deliberate contamination of food?

HACCP AMC

HENNSS

ALERT

Answer:

ALERT

Question 6: When should a food handler recalibrate a bimetallic thermometer?

1.When the thermometer has been in use continuously for four hours 2.When the thermometer has been used to temp fresh poultry 3.When the thermometer has touched a non-food contact surface 4.On a daily basis or when the thermometer has been dropped

Answer:

4.On a daily basis or when the thermometer has been dropped

Question 7: At what temperature should fresh milk be received?

41 degrees or lower 45 degrees or lower 35 degrees or lower None of the above

Answer:

45 degrees or lower

Question 8: Which of the following can be worn by a food handler?

1.A plain metal ring 2.Diamond earrings 3.A gold necklace 4.A medical ID bracelet

Answer:

1.A plain metal ring Question 9: Along with the surface of their hands, food handlers must also wash which of the following when handwashing?Face and neck Exposed shins Exposed forearms Face and apron

Answer:

Exposed forearms Question 10: Which of the following uncooked foods can be safely transported together in the same container?

1.Chopped steak and pork loin 2.Red snapper filets and Norwegian duck 3.Yellow tail tuna and ribeye steaks 4.Carrots and chicken-spinach casserole

Answer:

3.Yellow tail tuna and ribeye steaks Question 11: A hanging thermometer is considered calibrated so long as it is within +/- 2 degrees +/- 3 degrees +/- 4 degrees +/- 6 degrees

Answer:

+/- 3 degrees Question 12: How many hours, before cooking or consumption, can pasteurized milk sit on the countertop at a hotel breakfast bar before it must be discarded?Two hours Four hours Six hours Eight hours

Answer:

Four hours Question 13: A restaurant food handler uses a NSF-approved container for storing foods to mix bleach for cleaning tasks. What type of possible contamination could occur?Physical contamination Bacterial Contamination Viral Contamination Chemical contamination

Answer:

Chemical contamination Question 14: A confirmed foodborne illness is considered an outbreak if and when how many people have been infected?One Two Five Seven

Answer:

2 Question 15: How many days can potato salad that is prepared in a restaurant be stored at 41 degrees or lower?2 4 7 14

Answer:

7

Question 16: Which of the following is correct in regards to live shellfish?

1.Received at 41 degrees or lower 2.Cooled to 41 degrees or lower within four hours 3.Steamed before serving 4.Purchased with a grading stamp from the FDA

Answer:

2.Cooled to 41 degrees or lower within four hours