SERVSAFE ASSESSMENT EXAM QUESTIONS

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SERVSAFE ASSESSMENT EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: A power outage has left hot TCS food out of temperature control for six hours.What must be done with the food?

• Cool the food to 41F (5C).
• Serve the food immediately.
• Cook the food to 165F (74C)
• Throw the food away.

Answer:

Throw the food away.Question 2: What should food handlers do after prepping food and before using the restroom?

• Wash their hands.
• Take off their hats.
• Change their gloves.
• Take off their aprons.

Answer:

Take off their aprons.

Question 3: What is the minimum internal cooking temperature for seafood?

• 135F (57C) or higher for 15 seconds.
• 145F (63C) or higher for 15 seconds.
• 155F (68C) or higher for 15 seconds.
• 165F (74C) or higher for 15 seconds.

Answer:

145F (63C) or higher for 15 seconds

Question 4: Which method is a safe way to thaw food?

• As part of the cooking process.
• Under running water for 125F (52C) or higher.
• Submerged in a sink of standing water at 70F (21C).
• On the counter at room temperature.

Answer:

As part of the cooking process Question 5: A food handler has been holding chicken salad for sandwiches in a cold well for seven hours.When she checks the temperature of the chicken salad, it is 54F(12C). What must the food handler do?

• Sell the remaining chicken salad immediately.
• Sell the remaining chicken salad within 2 hours.
• Cool the chicken salad to 41F (5C)
• Discard the chicken salad.

Answer:

Discard the chicken salad.

Question 6: A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

• The cook did not wear reusable gloves while handling the raw ground beef and hamburger

buns.

• The cook did not clean and sanitize the gloves before handling the hamburger buns.
• The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
• The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Answer:

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Question 7: When may food handlers wear plain-band rings?

• At any time.
• When not handling food.
• Only if wearing gloves.
• Only if washing dishes.

Answer:

At any time.

Question 8: Where should food handlers wash their hands.

• A prep sink
• A utility sink
• Designated sink for hand washing
• Three-compartment sink.

Answer:

Designated sink for hand washing

Question 9: Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

• 41F (5C)
• 50F (10C)
• 60F (16C)
• 70F (21C)

Answer:

70F (21C)

Question 10: A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

• Identifying risks
• Monitoring
• Corrective action
• Re-evaluation

Answer:

Corrective action Question 11: After handling raw meat and before handling produce, what should food handlers do with their gloves?

• Clean and sanitize them.
• Continue working with them.
• Set them aside if working with meat again later.
• Wash hands and change them.

Answer:

Wash hands and change them.