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SERVSAFE ALL SECTIONS QUIZ EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -61 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What is the first thing a person in charge should do when someone arrives at the foodservice operation and says that they are there to conduct an inspection of the operation?
Answer:
Ask for identification
Question 2: What information is required on a safety data sheet (SDS)?
Answer:
First aid information
Question 3: What is the correct way to clean a cutting board?
Answer:
Wash, rinse, and sanitize.
Question 4: What are the 13 potentially hazardous foods?
Answer:
Milk and dairy, Shell Eggs, Meat: Beef, pork, lamb, Poultry, Fish, Shellfish & Crustaceans, Baked Potatoes, Heat treated plant food (Cooked rice, beans, vegetables), Soy proteins, Sprouts and sprout seeds, Sliced melons, tomatoes and leafy greens, Untreated garlic and oil mixtures.
Question 5: What is the most serious risk of continuously slicing roast beef on a slicer for 6 hours?
Answer:
Time temperature abuse of the roast beef Question 6: Which illness caused by a pathogen must be reported to the regulatory authority?
Answer:
Norovirus Question 7: Who should the manager contact when reporting a suspected foodborne illness?
Answer:
Local regulatory authority
Question 8: What is the corrective action in the cooking process?
Answer:
Continuing the cooking process until the poultry reaches 165 F.Question 9: What procedure would help protect food from contamination by food handlers and customers?
Answer:
Installing sneeze guards above the salad bar Question 10: What is the most effective way of training food handlers on how to make a new recipe?
Answer:
Demonstration Question 11: 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 12: Why is leaving a hose submerged in a bucket while it fills a risk to the water supply?
Answer:
A cross connection has been created
Question 13: What groups are included in the High risk population?
Answer:
Elderly, preschool age, compromised immune systems.Question 14: What practice reduces the risk of contamination in a food prep area?
Answer:
Drinking beverages from a covered container with a straw
Question 15: When a food recall occurs, what must the operation do?
Answer:
Discontinue use of the item.Question 16: What type of backflow prevention is required in a correctly designed and installed three compartment sink?
Answer:
Air gap.Question 17: How many days must the potato salad be discarded if it has been properly stored?
Answer:
7
Question 18: When should a thermometer be recalibrated?
Answer:
After it falls on the floor Question 19: Why should air curtains be installed at the delivery entrance of an operation?
Answer:
To deny pest access Question 20: What food safety issue could be caused by allowing a disgruntled employee to enter the food prep area?
Answer:
Deliberate contamination
Question 21: What is the best way to thaw frozen shrimp?
Answer:
Under refrigeration at 41°F or lower
Question 22: What must a handwashing station have?
Answer:
Hot and cold running water, soap, a garbage container, and an acceptable method for drying hands Question 23: What raw food should be stored above all others in a cooler to minimize cross contamination?
Answer:
Carrots
Question 24: Which virus is of particular concern to food safety?
Answer:
Norovirus Question 25: When prepping food for customers with a food allergy, what must food handlers do?
Answer:
Wash, rinse, and sanitize cookware and utensils first.Question 26: What is the best location for chemical detergents and sanitizers to be stored?
Answer:
On shelves in the dishwashing area Question 27: When washing hands properly, which other body part must also be cleaned?
Answer:
Exposed parts of forearms Question 28: Who should be contacted after the regulatory authority suspends the permit to operate?
Answer:
Licensed plumber
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