SERVSAFE CERTIFICATION PRACTICE EXAM

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SERVSAFE CERTIFICATION PRACTICE EXAM

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How often must dishwashing machines be checked for cleanliness?

Once per month Once per week Once per day Once per hour

Answer:

Once per day Question 2: A broken water main has caused the water in an operation to appear brown. What should the manager do?Contact the local regulatory authority before use Boil the water for one minute before use Use the water for everything except handwashing Use the water for everything except dishwashing

Answer:

Contact the local regulatory authority before use Question 3: When calibrating a thermometer by placing it in boiling water, what temperature should it be adjusted to if your location is at sea level?

165°F (74°C)

212°F (100°C)

110°F (43°C)

180°F (82°C)

Answer:

212°F (100°C)

Question 4: Thermometers that measure the temperature of food must be accurate to +/- 1°F or +/- 0°C.+/- 4°F or +/- 3°C.+/- 3°F or +/- 2°C.+/- 2°F or +/- 1°C.

Answer:

+/- 2°F or +/- 1°C.

Question 5: Why should food handlers not wear false fingernails?

They hold more pathogens than natural nails.They become toxic when in contact with sanitizer.They transfer chemicals to food.They are hard to keep clean.

Answer:

They are hard to keep clean.Question 6: When partially cooking food, the initial cooking phase should not last longer than 60 minutes

• minutes

15 minutes 30 minutes

Answer:

60 minutes

Question 7: People with this illness may cough up worms.

Anisakiasis Giardiasis Cyclosporiasis Cryptosporidiosis

Answer:

Anisakiasis

Question 8: What are the packaging criteria for accepting nonfood items?

Clean and no more than 2 tears or punctures Intact, clean, and protected from contamination Soiled and no more than 2 tears or punctures Soiled but intact

Answer:

Intact, clean, and protected from contamination

Question 9: What is TCS food?

Food requiring trustworthy conditions for service Food requiring training commitments for standards Food requiring thermometer checks for security Food requiring time and temperature control for safety

Answer:

Food requiring time and temperature control for safety Question 10: What should the water temperature be in the detergent compartment of a three-compartment sink?

70°F (21°C)

90°F (32°C)

110°F (43°C)

165°F (74°C)

Answer:

110°F (43°C)

Question 11: An imminent health hazard is a situation that requires correction of the problem within what time period?Within 48 hours Within 30 days Within 24 hours Immediately

Answer:

Immediately Question 12: When delivering food for off-site service, raw poultry must be stored above raw beef.at a lower temperature than ready-to-eat food.Without temperature control.separately from ready-to-eat food.

Answer:

separately from ready-to-eat food.

Question 13: An example of TCS food is

dried parsley.sliced cantaloupe.diced cranberries.chopped celery.

Answer:

sliced cantaloupe.Question 14: What can kitchen staff do to prevent guests from having an allergic reaction?Use the same cooking utensils to handle all food Check recipes and ingredient labels for allergens Cook all fried foods in the same fryers Wash hands after preparing food for guests with allergies

Answer:

Check recipes and ingredient labels for allergens Question 15: When must a consumer advisory be provided for menu items containing TCS food?When the item contains a potential allergen When the operation provides only counter service When the item is raw or undercooked When the operation primarily serves a high-risk population

Answer:

When the item is raw or undercooked

Question 16: Where should dirty linens be stored?

Adjacent to dishwashing areas Separately in dry foods storage areas In the receiving area In garbage areas

Answer:

In garbage areas Question 17: What is the most important measure for preventing shigella spp. from causing a foodborne illness?Preventing cross-contamination Practicing good personal hygiene Purchasing from approved, reputable suppliers Preventing time-temperature abuse

Answer:

Practicing good personal hygiene