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SERVSAFE 60 QUESTION TEST WITH ANSWERS EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -60 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What must be done with a food item that has passed its expiration date?
Answer:
throw the food out
Question 2: Which are three components of active managerial control?
Answer:
Identifying risks, taking corrective action, and management oversight
Question 3: Where should whole cuts of beef be stored in a cooler?
Answer:
below ready-to-eat food
Question 4: What is one way to keep an operation pest free?
Answer:
deny pests access to the operation Question 5: An operation has a buffet with 12 different items on it. How many serving utensils are needed to serve the items on the buffet?
Answer:
12
Question 6: Which is an example of physical contamination?
Answer:
Bones in fish Question 7: When holding hot TCS food for off-site service, at what temperature must it be held?
Answer:
135°F (57°C) or above Question 8: Food handlers should be restricted from working with or around food if they have which symptoms?
Answer:
sore throat with fever Question 9: What practice should be used to prevent seafood toxins from causing a foodborne illness?
Answer:
purchasing food from approved, reputable supplies Question 10: Where should personal items, like a backpack, be stored in the operation?
Answer:
in designated area,away from food
Question 11: A customer having an allergic reaction may show which symptom?
Answer:
wheezing
Question 12: A food-contact surface must be cleaned and sanitized
Answer:
before working with a different type of food.Question 13: Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
Answer:
125°F to 70°F (52°C to 21°C)
Question 14: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Answer:
smooth and durable
Question 15: Which part of a sink prevents backflow of dirty water?
Answer:
the air gap Question 16: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
Answer:
created a cross-connection Question 17: Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
Answer:
70°F (21°C)
Question 18: What is cleaning?
Answer:
Removing dirt from a surface Question 19: When washing hands, what is the minimum time you should scrub with soap?
Answer:
10 seconds Question 20: What must a food handler do after touching an infected wound with their finger?
Answer:
wash their hands Question 21: Large ice crystals in a case of frozen food are evidence that the product may have been
Answer:
thawed and refrozen
Question 22: What information should a master cleaning schedule contain?
Answer:
What should be cleaned, when, by whom, and how
Question 23: What should food handlers do before using the restroom?
Answer:
take off their aprons Question 24: A food handler working in a hotel removes a tuna salad from the cooler at 9:00 a.m. and delivers it to a conference room for an 11:00 a.m. buffet luncheon, where it is held without temperature control. Assuming the tuna salad does not reach 70°F (21°C), by what time must it be served or thrown out?
Answer:
3:00 pm.
Question 25: 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 26: Which type of pathogen is Hepatitis A?
Answer:
virus Question 27: A manager who needs to buy a grill for the operation should look for a grill with what mark?
Answer:
NSF Question 28: A sewage backup has caused an immediate health hazard resulting in closure of the operation. What must the manager do prior to reopening?
Answer:
Notify the local regulatory authority
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