SERVSAFE BOOK QUESTIONS EXAM QUESTIONS

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SERVSAFE BOOK QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness?

• cross-contamination
• poor personal hygiene
• time-temperature abuse
• poor cleaning and sanitizing

Answer:

• time-temperature abuse

Question 2: at what temperature do the most food borne pathogens grow the most quickly?

• Between 0 degrees Fahrenheit and 41 degrees Fahrenheit (-17 degree Celsius and 5 degree

Celsius)

• Between 45 degrees Fahrenheit and 65 degrees Fahrenheit (7 degree Celsius and 18 degree

Celsius)

• Between 70 degrees Fahrenheit and 125 degrees Fahrenheit (21 degree Celsius and 52

degree Celsius)

• Between 130 degrees Fahrenheit and 165 degrees Fahrenheit (54 degree Celsius and 74

degree Celsius)

Answer:

• Between 70 degrees Fahrenheit and 125 degrees Fahrenheit (21 degree Celsius and 52 degree

Celsius) Question 3: chose the best thermometer or thermometers for each situation: internal temperature of a roast

Answer:

bimetallic stemmed thermometer or thermocouple with penetration probe

Question 4: Parasites are commonly linked with what type of food?

• rice
• poultry
• seafood
• canned food

Answer:

• seafood

Question 5: decide if you should accept of reject the food items: eggs at an air temperature of 45 degrees Fahrenheit (7 degrees celsius)

Answer:

accept Question 6: What is the best way to control them: Viruses

Answer:

practice correct personal hygiene

Question 7: Inspects retail and foodservice operations

Answer:

State and local health departments

Question 8: chose the best thermometer or thermometers for each situation: air temperature of a cooler

Answer:

thermocouple with air probe Question 9: decide if you should accept of reject the food items: torn packaging

Answer:

reject Question 10: where should the food item be stores in the fridge: Raw whole meat

Answer:

middle shelf Question 11: where should the food item be stores in the fridge: raw ground beef

Answer:

lower middle shelf

Question 12: What is a food borne illness outbreak?

• when two or more food handlers contaminate multiple food items
• when an operation serves contaminated food to two or more people
• when two or more people report the same illness from eating the same food
• when the CDC receives information on two or more people with the same illness

Answer:

• When two or more people report the same illness from eating the same food

Question 13: 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 14: who is most at risk of contaminating food?

• a food handler whose spouse works primarily with high-risk populations
• a food handler whose young daughter has diarrhea
• a food handler who gets a lot of aches and pains
• a good handler who gets a lot of rare meat

Answer:

• a food handler whose young daughter has diarrhea

Question 15: The 5 common risk factors that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

• reheating leftover food
• serving ready-to-eat food
• using single use, disposable gloves
• purchasing food from unsafe source

Answer:

• purchasing food from unsafe source

Question 16: What device can be used to monitor both time and temperature abuse during the shipment or storage of food?

• infrared thermometer
• time-temperature indicator
• thermistor with an air probe
• bimetallic stemmed thermometer

Answer: