SERVSAFE ASSIGNMENT 1 EXAM QUESTIONS

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SERVSAFE ASSIGNMENT 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which is a chemical contaminant?

Tomato juice served in pewter pitcher Norovirus in shellfish Metal shavings in can of peaches Bones in chicken fillet

Answer:

Tomato juice in pewter pitcher Question 2: What is the only jewelry that may be worn on the hands or arms while handling food?Diamond ring Leather band watch Medical ID bracelet Plain-band ring

Answer:

Plain-band ring Question 3: When should a food handler with a sore throat and fever be excluded from the operation?

Answer:

Customers served are primarily a high-risk population

Question 4: After which activity must food handlers wash their hands?

Applying hand antiseptic Putting on gloves Serving customers Clearing tables

Answer:

clearing tables Question 5: What should a food handler do when working with an infected cut on the finger?

Answer:

Cover the wound with an impermeable bandage or finger cot and a glove Question 6: Which of the following is NOT considered one of the most common costs associated with foodborne illness?Loss of customers & sales Lawsuits & legal fees Food costs Negative media exposure Staff absenteeism

Answer:

food costs Question 7: A disease transmitted to people by food & often associated with an outbreak is

Answer:

food-borne illness Question 8: What should food handlers do after prepping food and before using the restroom?Take off their aprons Wash their hands Change their gloves Take off their hats

Answer:

Take off their aprons

Question 9: who writes the model food code?

fda usda cdc phs both a&d

Answer:

FDA Question 10: To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

Answer:

who is in the facility Question 11: The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

Answer:

moisture

Question 12: What is a basic characteristic of a virus?

Requires a living host to grow Commonly found in cattle intestines Grows in food Destroyed by cooking

Answer:

Requires a living host to grow Question 13: Where should personal items, like a coat, be stored in the operation?

Answer:

In a designated area, away from food

Question 14: What is a Big Eight food allergen

Broccoli Pork Grapes Wheat

Answer:

wheat Question 15: 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?

Answer:

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

Question 16: To prevent food allergens from being transferred to food,

Answer:

clean and sanitize utensils before preparing an allergen special order.Question 17: Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

Answer:

cross contamination

Question 18: What must food handlers do after touching their body or clothing?

change their aprons wash their hands rinse their gloves use a hand antiseptic

Answer:

wash their hands

Question 19: When may food handlers wear plain-band rings?

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

Answer:

At any time

Question 20: Which is a biological contaminant?

Bones in chicken fillet Norovirus in shellfish Metal shavings in a can of peaches Tomato juice served in a pewter pitcher

Answer:

Norovirus in shellfish

Question 21: Pathogens are likely to grow well in a meat stew that is

Below freezing temp Between 41 & 135 degrees At refrigeration temp Cooked to correct internal temp

Answer: