SERVSAFE 75Q EXAM QUESTIONS

PDF Download

SERVSAFE 75Q EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When should food handlers use hand antiseptics?

• Instead of washing hands
• Before washing hands
• After washing hands
• After putting on gloves

Answer:

• After washing hands

Question 2: What is the water temperature the water must be to sanitize with water alone

• 100 degrees F
• 135 degrees F
• 155 degrees F
• 171 degrees F

Answer:

• 171 degrees F

Question 3: Cold holding equipment should keep food at or below*

• 45 degrees F
• 135 degrees F
• 0 degree F
• 41 degree F

Answer:

• 41 degree F

Question 4: To prevent pests from entering an operation, doors that open to the outside should have

• Lead or steel filling
• Pass-card security
• Pest strips installed
• Tight fitting seals

Answer:

• Tight fitting seals

Question 5: Viruses such as Norovirus and Hepatitis A are directly related to contamination from*

• Bacteria
• Spores
• Parasites
• Feces

Answer:

• Feces

Question 6: What is the minimum internal cooking temperature for Ground turkey burger

• 135 degree F
• 145 degrees F
• 155 degrees F
• 165 degrees F

Answer:

• 165 degrees F

Question 7: A food handler must be excluded from an operation if he or she is diagnosed with an illness caused by what pathogens?

• Campylbacter coli
• Campylobacter jejuni
• Bacillus cereus
• Salmonella Typhi

Answer:

• Salmonella Typhi

Question 8: What food safety hazard can occur when solutions used to clean a frozen yogurt machine is not completely drained?

• Damaged equipment
• Mold Accumulation
• Chemical contamination
• Acid corrosion

Answer:

• Chemical contamination

Question 9: 3 customers get sick after eating grouper. They most likely have which type of poisoning?

• Fungal
• Ciguatera
• Histamine
• Chemical

Answer:

• Ciguatera

Question 10: a cross connection can occur when

• overhead pipes connected to the air conditioner begin to leak
• Grease build up around pipes
• A faucet extends below the flood rim in sink
• an air gap is located under the sink

Answer:

• A faucet extends below the flood rim in sink

Question 11: How should dirty mop water from a food establishment be disposed?

• Flush it down a toliet
• Dump it into a service sink
• Wash it down the prep sink
• Dilute it in the 3 compartment sink

Answer:

• Dump it into a service sink