SERVSAFE 6TH EDITION EXAM QUESTIONS

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SERVSAFE 6TH EDITION EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

Answer:

April 8th Question 2: Which of these food processes does not require a variance from a regulatory authority?

Answer:

Buying bean sprouts from a reputable supplier.Question 3: What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Answer:

135°F

Question 4: why are people who take certain medications at risk for foodborne illness?

Answer:

Their immune systems are compromised.

Question 5: How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

Answer:

Use a test kit to check the sanitizer's concentration when mixing it.Question 6: What should be done with preset, unwrapped utensils that appear to be unused after quests have left the table?

Answer:

Clean and sanitize the utensils Question 7: What information must be included on the label of food packaged on site for retail sale?

Answer:

List of ingredients Question 8: Which responsibility is included in the Food and Drug Administration's role?

Answer:

Regulating food transpored across state lines.Question 9: what scenario can lead to pest infestation? can storing recyclable in paper bags?T/F

Answer:

true Question 10: What thermometer is best suited to checking a dish-washing machine's final rinse temperature?

Answer:

Maximum registering thermometer.

Question 11: What temperature should the water be for manual dishwashing?

Answer:

110°F

Question 12: What symptom can indicate a customer is having an allergic reaction?

Answer:

Wheezing or shortness of breath.

Question 13: Parasites are commonly associated with what food?

Answer:

Parasites are commonly associated with seafood, WILD GAME, and food processed with contaminated water, such as produce. (pg. 2-20)

Question 14: What factors influence the effectiveness of a chemical sanitizer?

Answer:

Concentration, temperature, contact time, pH, and water hardness.Question 15: What should a food handler do with food after it is thawed in the microwave?

Answer:

Cook it using conventional cooking equipment.

Question 16: Why should food temperatures be taken in two different locations?

Answer:

because the temperature may vary in the food.

Question 17: When can glass thermometers be used?

Answer:

When enclosed in a shatter proof casing Question 18: A food handler has just finished storing a dry food delivery. Which step was done correctly? Stored food...away from the wall, 4 inches off floor, underneath stairwell, or stored food in an empty chemical container?

Answer:

Stored food away from the wall.

Question 19: What practice can help prevent allergic reactions?

Answer:

Telling customers how an item is prepared.

Question 20: A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at

11:00 a.m. By what time must the tuna salad be served or thrown out?

Answer:

3:00 p.m.

Question 21: What should food handlers do to prevent food allergens from being transferred to food?

Answer:

Clean and sanitize utensils after use.Question 22: 1. Which food item has been associated with salmonella typhi given the choices:

• produce
• undercooked ground beef
• beverages
• Shellfish from contaminated water

Answer:

• Beverages

Question 23: A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F?

Answer:

• hours

Question 24: What symptom requires a food handler to be excluded from the operation given

the choices:

• Jaundice
• coughing
• stomach cramps
• sore throat

Answer:

• Jaundice