SERVSAFE 2.0 EXAM QUESTIONS

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SERVSAFE 2.0 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -60 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is cleaning?

Answer:

Removing dirt from a surface

Question 2: What should be used to dry hands after washing them?

Answer:

single-use paper towel

Question 3: When should you use hand antiseptic

Answer:

After washing your hands Question 4: A buser scrubbed a garbage can in the dry-food storage area with detergent and a brush. What mistake was made?

Answer:

He cleaned the garbage can near food

Question 5: A customer having an allergic reaction may show which symptom?

Answer:

wheezing

Question 6: A manager who needs to buy a grill for the operation should look for a grill with what mark?

Answer:

NSF Question 7: What to do if the food handler has an infected wound or boil that is not properly covered

Answer:

cover it with an impermeable cover and a single use glove Question 8: What practice should be used to prevent seafood toxins from causing a foodborne illness?

Answer:

purchasing food from approved, reputable suppliers Question 9: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

smooth and durable Question 10: When holding hot TCS food for off-site service, at what temperature must it be held?

Answer:

135 F or higher

Question 11: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how

Question 12: To prevent cross contact,

Answer:

clean and sanitize utensils before each use.

Question 13: When delivering food off site, how must raw meat and ready-to-eat salads be stored?

Answer:

Store raw meat separate from salads

Question 14: How long can ready-to-eat TCS food be stored in a cooler?

Answer:

• days

Question 15: A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

Answer:

Discard the chicken salad

Question 16: what should food handlers do before using the restroom?

Answer:

Take off their aprons

Question 17: What is potable water?

Answer:

water that is safe to drink

Question 18: How often should you clean a dishwasher?

Answer:

as often as necessary

Question 19: What is an imminent health hazard?

Answer:

A significant threat or danger to health that requires immediate correction or closure to prevent injury Question 20: Large ice crystals in a case of frozen food are evidence that the product may have been

Answer:

thawed and refrozen

Question 21: What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

Answer:

Date-mark it Question 22: A food handler will be wearing single-use gloves to assemble boxed lunches.When must the food handler's hands be washed?

Answer:

before putting on the gloves Question 23: What information must be included on the label of food packaged on-site for retail sale?

Answer:

List of ingredients and sub-ingredients

Question 24: What is the correct way to clean and sanitize a prep table?

Answer:

Remove bits from surface, clean, rinse, sanitize, air-dry

Question 25: A food-contact surface must be cleaned and sanitized

Answer:

before working with a different type of food

Question 26: Which method is a safe way to thaw food?

Answer:

As part of the cooking process Question 27: A manager has received a recall notice for a product that she has in stock. What should she do with the product

Answer:

Store the recalled item separately from other food Question 28: Labels on containers of ready-to-eat TCS food that was prepped on-site for on-site service must include the

Answer:

common name of the food