SERVSAFE 2024 EXAM QUESTIONS

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SERVSAFE 2024 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Rejecting Deliveries

Answer:

• Set the rejected item aside from the items you are accepting

• Tell the delivery person exactly what is wrong with the item. Use your purchase order to invoice to

support your decision

• Get a signed adjustment or credit slip from the delivery person before giving the item back to the

delivery person

• Log the incident on the invoice or receiving document. Be specific about the action taken and the item

involved

Question 2: establish procedures for record keeping and documentation

Answer:

maintain your HACCP plan and keep all documentation created when developing it. Keep records for the following actions

Question 3: symptoms of a foodborne illness

Answer:

Diarrhea Vomiting Fever Nausea Abdominal Cramps

Jaundice

Question 4: cross-connection

Answer:

a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sourcese Question 5: written procedures that explain how parcooking will be prepped and stored must contain

Answer:

-how the requirements will be monitored and documented -which corrective actions will be taken if requirements are not met -how these food items will be marked after initial cooking to indicate that they need further cooking -how these food items will be separated from ready-to-eat food during storage, once initial cooking is complete Question 6: Thermometers used to measure air temperature in food storage equipment need to be accurate within

Answer:

3

Question 7: the four types of pathogens that can contaminate food are

Answer:

viruses, bacteria, parasites and fungi

Question 8: detergents

Answer:

are used for different cleaning tasks. All detergents contain surfactants that reduce surface tension between the dirt and the surface being cleaned

Question 9: Receiving criteria for hot TCS food

Answer:

Receive at 135 or higher

Question 10: Flow of food

Answer:

Purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving Question 11: Federal Law requires manufactured products containing one or more of the big nine allergens;

Answer:

To clearly identify them on the ingredient label

Question 12: Frozen food receiving criteria

Answer:

frozen food should be frozen solid when received

Question 13: verify that the system works

Answer:

determine if the plan is working as intended. evaluate it on a regular basis. use your monitoring charts, records, hazard analysis, etc. and determine if your plan prevents, reduces, or eliminates identified hazards Question 14: Meat, seafood, poultry, and eggs that you cook in a microwave oven must be cooked to what temperature?

Answer:

165

Question 15: How to wash hands (20 Seconds)

Answer:

Wet hands and arms Apply soap scrub hands and arms vigorously for 10 to 15 seconds Rinse hands and arms thoroughly Dry hands and arms

Question 16: tabletop equipment

Answer:

• legs four inches high

OR

• sealed to countertop

Question 17: Thermometers and meat, poultry and fish

Answer:

insert the thermometer stem or probe directly into the thickest part of the food, The center is usually the thickest part

Question 18: The FDAs public health interventions

Answer:

-demonstration of knowledge -staff health control -controlling hands as a vehicle of contamination -time and temp parameters for controlling pathogens -consumer advisories Question 19: You will need a variance if your operation plans to prep food in any of the

following ways:

Answer:

-packaging fresh juice on site for sale at a later time -smoking food as a way of preserving it -using food additives or adding components such as vinegar to preserve or alter the food so that it no longer needs time and temperature control for safety -curing food -custom-processing animals for personal use -packaging food using a reduced oxygen packaging method -sprouting seeds or beans -offering live shellfish from a display tank

Question 20: Workers may. not work with food with the following symptoms

Answer:

Vomiting Diarrhea Jaundice Sore throat with fever infected wound or boil that is open or draining Question 21: you can hold cold food without temperature control for up to six hours if you meet these conditions.

Answer:

-Hold the food at 41 or lower before removing it from refrigeration -Label the food with the time you removed it from refrigeration and the time you must throw it out -ensure that the discard time on the label is six hours from the time you removed from fridge