SERVSAFE 7TH EDITION 2017 EXAM QUESTIONS

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SERVSAFE 7TH EDITION 2017 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: which method is best for ensuring the correct concentration of a chemical solution in a sink

Answer:

test by using an appropriate strip

Question 2: Before putting raw beef on menu the kitchen should have

Answer:

A special prep area in the kitchen for this dish only

Question 3: Bags of flour delivered with tears in the package should be

Answer:

Returned to the supplier

Question 4: An infrared thermometer is best used to measure the temperature of

Answer:

surface equipment Question 5: equipment used to process TCS food in a refrigerated room held at 41F or below can be cleaned every

Answer:

24 hours

Question 6: A delivery of rice boxes should be rejected if the

Answer:

Box bottoms are water stained

Question 7: Why should you never use empty bleach buckets to transport food

Answer:

Chemical residue is difficult to remove

Question 8: What is the maximum number of hours that hot food can be held

Answer:

• hours

Question 9: what should be done first before using the 3 compartment sink to wash dishes

Answer:

clean and sanitize sinks and drain boards Question 10: A food handler becomes sick at work and starts vomiting, the food handler

Answer:

stop work immediately and leave

Question 11: the best place to store cleaning chemicals

Answer:

separate storage closet Question 12: after a new piece of food prep equipment is installed the manger should

Answer:

review the master cleaning schedule and make changes if necessary

Question 13: Serving utensils are used

Answer:

To keep food handlers bare hands off of the food

Question 14: outside garbage containers must be

Answer:

sealed with tight fitting lids

Question 15: A ventilation system is important

Answer:

Prevents the buildup of grease and condensation on walls and ceilings

Question 16: Dry storage shelving must be

Answer:

Installed 6 inches above the floor

Question 17: What should be at a handwashing sink

Answer:

Hot & cold running water, soap, sanitizer, a way to dry hands, a garbage container, and a sign to wash hands before returning to work

Question 18: garage containers used by an operation should be

Answer:

leak proof water proof and easy to clean Question 19: The last oyster from a batch is used on October 1st what should go on the tag

Answer:

the date it sold

Question 20: What is one way to prevent backflow

Answer:

Use an appropriate placed air gap

Question 21: Shell stock tags are required to

Answer:

Kept attached to the container until its empty

Question 22: Managers must take which action when they suspect that a foodborne illness outbreak has happened

Answer:

Contact the regulatory authority

Question 23: spray bottles of cleaning chemicals should be stored

Answer:

bottom shelf below and away from food and utensils

Question 24: What is one of the CDC food borne illness risk factors

Answer:

Holding food at unacceptable temperatures

Question 25: where should cloth towels be kept between uses

Answer:

in sanitizing solution Question 26: viruses such as norovirus and hepatitis A are directly related to contamination

Answer:

feces Question 27: What happens to a board that can no longer be cleaned and sanitized because it has deep stratches

Answer:

Resurface or discard it Question 28: Who is responsible for ensuring that staff members are informed about food allergies

Answer:

the person in charge Question 29: By washing their hands each time before entering the prep area managers

Answer:

Reinforce behavior through modeling