SERVSAFE 90 QUESTIONS EXAM QUESTIONS

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SERVSAFE 90 QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: an operation can reduce the likelihood of biological contamination by

Answer:

purchasing seafood from approved, reputable sources

Question 2: a manager should store canned soup that has been recalled in a(n)

Answer:

dry storage with a do not use label

Question 3: which food should be stored below all others in a cooler?

Answer:

raw poultry Question 4: a handwashing station must have hot and cold running water, soap, a garbage container, and an acceptable method for

Answer:

drying hands Question 5: air curtains should be installed at the delivery entrance of an operation in order to

Answer:

deny pest access

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

Answer:

Box bottoms are water stained

Question 7: which is an example of "cleaning"?

Answer:

removing food bits from a slicer with a wiping cloth Question 8: the most common transmission form for hepatitis A in foodborne illness outbreaks involving ready to eat foods is

Answer:

an infected employee Question 9: a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to continue slicing. what is the most serious risk of this procedure?

Answer:

time temperature abuse of the roast beef

Question 10: what is the correct response to a sewage backflow in an operation?

Answer:

close the operation immediately Question 11: the temperature of poultry is measured during cooking. this is an example of

Answer:

monitoring to determine if a critical limit is met

Question 12: a consumer advisory is required when serving

Answer:

Cooked to order hamburgers

Question 13: the MOST important aspect of personal cleanliness is

Answer:

frequent and through handwashing

Question 14: which procedure would help protect food from contamination by food handlers and customers?

Answer:

installing sneeze guards above the salad bar Question 15: which of the following is evidence of deliberate tampering of food?

Answer:

protective seal or wrapper is missing from a food container

Question 16: food contamination is MOST LIKELY to happen when food handlers

Answer:

chew tobacco Question 17: in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?

Answer:

broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts Question 18: a cook takes poultry out of the oven for service, checks the temp of poultry that is baking, and finds that it is 150 F . the cook records this in a log and continues cooking the poultry until its temp is at 165 F. which step in this process was the corrective action.

Answer:

continuing the cooking process Question 19: what is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded?

Answer:

7 Question 20: a new recipe is introduced to the foodservice operation. what is the most effective way of training the food handlers on how to make the new recipe?

Answer:

demonstration

Question 21: who should the manager contact when reporting a suspected foodborne illness?

Answer:

local regulatory authority Question 22: what is the reaction of the immune system to a specific food called?

Answer:

food intolerance Question 23: the hair, nose, throat, and infected cuts of an average healthy person

Answer:

may carry Staphyloccocus

Question 24: why should training documentation reports be kept?

Answer:

they verify that training has been completed

Question 25: a cherry pit in a slice of pie is which type of contaminant?

Answer:

physical

Question 26: outside garbage containers must be

Answer:

sealed with tight fitting lids Question 27: hot water in a hand washing sink must reach a temperature of at least

Answer:

100 F

Question 28: the third compartment in a three compartment sink is for

Answer:

sanitizing