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SERVSAFE 2020 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -56 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: control points in HAACP ensure TCS food are not
food bank donations set aside and reused returned to the supplier consumed by the public
Answer:
consumed by the public Question 2: equipment holding TCS foods held at 41 or below can be cleaned after how many hours 24 36 42 48
Answer:
24
Question 3: before cleaning meat slicer food handler should do what
unplug and disassemble it remover debris wipe and detach slice guard carefully wipe the moving blade
Answer:
unplug and disassemble it
Question 4: who is responsible for training staff about food allergies
customer food handlers the cook the manager
Answer:
manager
Question 5: 3 crosses
Answer:
contamination contact connection
Question 6: rice cook temp
Answer:
135 Question 7: using. an info-red thermometer to check the temp of cooked chicken breast. whats wrong with this?causes radiation is not calibrated can cause physical contamination does not measure the internal temp
Answer:
DOES NOT MEASURE INTERNAL TEMP
Question 8: food cooling that has NOT been decreased from 135 to 41 within 6 hours should be reheated and cooled again reduced and returned to the cooler immediately placed in ice water bath discarded
Answer:
discarded
Question 9: it is july 22 and chicken salad is being prepared with left over chicken that was grilled on the 20th. what date must the chicken be served or thrown out 26 27 28 29
Answer:
26 (it has 7 days including the day that it was made)
Question 10: ALERT represents
actions food handlers can take when customer has an allergic reaction what to decrease the risk of intentional food contamination factors that affect the growth of bacteria
- ways food becomes contaminated
Answer:
way to decrease risk of intentional food contamination
Question 11: shellfish tags must be kept for
24 hours after serve 45days after deliver 60 days after supplier is paid 90 days after container is empty
Answer:
90 days after container is empty
Question 12: highest temp for holding in salad bar
28 32 41 45
Answer:
41
Question 13: linen in bread basket must be replace
at least daily every 4 hours after each new customer when dirty
Answer:
each new customer Question 14: ground beef must be cooked to the minimum internal temp of __ for 15 seconds 135 145 155 165
Answer:
155
Question 15: food defense system prevents against
intentional contamination with malicious intent unintentional contamination resulting in illness accidental contamination from packing material having enough food to supply caloric intake
Answer:
intentional with malicious
Question 16: cooking requiements for seafood, shell eggs, and meat chops
Answer:
145 for 15 secs
Question 17: cross contact
Answer:
allergens
Question 18: when is consumer advisory required?
cook to order burger stuffed shrimp lamb chops reheated beef stew
Answer:
stuffed shrimp Question 19: for a foodborne illness outbreak at least __ people have to be sick 1 2 4 6
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