SERVSAFE 8-10 EXAM QUESTIONS

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SERVSAFE 8-10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Under what conditions do food handlers lean the best?

giving feedback at the end of training interesting training with little to no relevance participating actively in learning process training uninterrupted in one session

Answer:

participating actively in learning process

Question 2: What is the first step in creating a crisis management plan?

Contact he media Assemble crisis kit Identify the hazard Create a team

Answer:

identify the hazard

Question 3: What is the most serious risk from cross contamination?

sprinkler system can be disabled beverage dispensers may be damaged grease traps become blocked the potable water supply may become contaminated

Answer:

the potable water supply may become contaminated

Question 4: A cook takes the temp of a whole turkey before removing it from the oven and finds the temp to be 155. The turkey is returned to the oven until the temp of the breast reaches 165 for 15 seconds. This is an example of?taking corrective action conducting a hazard analysis verifying the system works establishing critical control points

Answer:

taking corrective action Question 5: When installing tabletop equipment on legs, the space between the base of the equipment and the table tops must be at least

• inches
• inches
• inches
• inches

Answer:

4

Question 6: A key to success of a HACCP system is

correct training of the food handlers cost effective food preparation procedures timely service of food removing potentially hazardous (TCS) food from the menu

Answer:

correct training of the food handlers

Question 7: What should be done when throwing away chemicals?

Seal the container in a bag and place it in the garbage Seal the container and recycle it Follow label instructions and regulatory requirements Pour leftover chemicals into a drain and throw the container away

Answer:

Follow label instructions and regulatory requirements

Question 8: What is sanitizing?

Reducing the hardness of water Reducing the pH of a surface Reducing dirt from a surface Reducing pathogens to safe levels

Answer:

Reducing pathogens to safe levels Question 9: A broken water main has caused the water in an operation to appear brown. What should the manager do?Use the water for everything except hand washing Contact the local regulatory authority before use Use the water for everything except dishwashing Boil the water for 1 minute before use

Answer:

Contact the local regulatory authority before use Question 10: What organization creates national standards for foodservice operations?

EPA CDC FDA NSF

Answer:

FDA Question 11: Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?Water pH Water salinity Water hardness Water pressure

Answer:

Pressure

Question 12: Which of the following statements about HACCP is most accurate?

HACCP works the same for each food-service operation that implements it HACCP is an integral part of achieving active managerial control with a food-service operation HACCP was created by the FDA and USDA HACCP typically is not written down because it is constantly undergoing changes

Answer:

HACCP is an integral part of achieving active managerial control with a food-service operation

Question 13: What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?Mix the solution with equal parts water Test the solution with a sanitizer kit Try out the solution on a food contact surface Use very hot water when making the solution

Answer:

test solution Question 14: Which area of the operation is usually required to be the brightest?Service Dry storage Preparation Refrigerated storage

Answer:

Preparation Question 15: A critical control point is the point in the food process where an identified hazard can be prevented, eliminated, or reduced to safe levels.True False

Answer:

T Question 16: An operation received a violation in the outside of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What is the problem?The dumpster lid should be open to allow it to air out The drain plug should have been removed to allow the dumpster to drain properly The dumpster should have been freshly painted so that food debris would not stick to the surfaces The surface underneath the dumpster should have been paved with concrete or asphalt

Answer:

The surface underneath the dumpster should have been paved with concrete or asphalt