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SERVSAFE 64 TERMS EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -63 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: must be covered and have a sip lid or straw
Answer:
The policy for drinking a beverage in the food prep area that must be communicated to all employees is that the beverage
Question 2: Add more water to the solution.
Answer:
What should a food handler do after adding too much sanitizer to a three-compartment sink?
Question 3: Norovirus
Answer:
Management must notify the regulatory authority if a food handler tests positive for
Question 4: durable
Answer:
All flooring in food prep areas MUST be
Question 5: Evaluates and tests foodservice equipment
Answer:
National Sanitation Foundation (NSF) is an example of an organization that
Question 6: Box bottoms are water stained
Answer:
A delivery of rice boxes should be rejected if the
Question 7: A list of all ingredients used in descending order by weight
Answer:
A label on foods prepared and packaged onsite for retail sales must list which information?
Question 8: Food is placed in the correct storage location
Answer:
Key drop deliveries are allowed when
Question 9: 110°F (43°C)
Answer:
The water temperature in the wash sink of a three-compartment sink must be at least
Question 10: Physical
Answer:
A cherry pit in a slice of pie is which type of contaminant?
Question 11: identify hazards
Answer:
The first step in a HACCP plan is to
Question 12: 4 in (10 cm)
Answer:
Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least
Question 13: Major allergen information
Answer:
The label for granola with nuts, packaged at a restaurant for retail sale, should include
Question 14: Shielded, Coated, or otherwise shatter-resistant.
Answer:
All lights in the foodservice prep are should be
Question 15: Single-service utensils
Answer:
Which item may a customer reuse at a self-service area?
Question 16: Dirt and grime on the walls.
Answer:
For which of the following cleaning issues are general-purpose detergents effective?
Question 17: 6 in (15 cm)
Answer:
At which minimum height off the floor should a new oven be installed?
Question 18: Reject the entire delivery
Answer:
Partially thawed, torn packages of frozen steaks are delivered to an operation. The manager should
Question 19: Food supplier provides disposal instructions
Answer:
Recalled products should be separated from food being served until the
Question 20: Check the master cleaning schedule
Answer:
A food worker is not sure when the dry storage area needs to be cleaned. What can be done to find out when he should clean
Question 21: 4 hours
Answer:
Cooked turkey is removed from refrigeration at 41°F (5°C) and reheated. What is the maximum time allowed to * (74°C)
Question 22: Chemical
Answer:
Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?
Question 23: Food and Drug Administration (FDA)
Answer:
The organization responsible for writing and updating the Food Code is the
Question 24: 100°F (38°C)
Answer:
Hot water in a handwashing sink must reach a temperature of at least
Question 25: carrier
Answer:
An individual who is infected with pathogens but shows no signs of illnesses is called a(n)
Question 26: Cooperate with the investigating regulatory authority.
Answer:
The Person In Charge (PIC) has been notified by the regulatory authority that the operation will be investigated * a current hepatitis A outbreak. What should PIC do immediately?
Question 27: 41°F (5°C)
Answer:
When receiving fresh meat, its temperature at the time of receipt must not be higher than Question 28: more likely to get sick from eating raw or undercooked animal food.
Answer:
Care must be taken when serving food to high-risk populations because they are
Question 29: 4
Answer:
Knives and utensils used to cut melons at room temperature must be cleaned and sanitized at least every how many hours?
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