SERVSAFE CERTIFICATION REVIEW EXAM QUESTIONS

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SERVSAFE CERTIFICATION REVIEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -84 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Shigellosis

A.Purchasing from approved, reputable suppliers B.Practicing personal hygiene C.Controlling time and temperature D.Preventing cross contamination

Answer:

B.

Question 2: Store ready to eat TCS food no more than _____ days

Answer:

7

Question 3: Hemorrhagic colitis

A.Purchasing from approved, reputable suppliers B.Practicing personal hygiene C.Controlling time and temperature D.Preventing cross contamination

Answer:

C.

Question 4: T or F: Food handlers who don't wash their hands correctly can cause a foodborne illness

Answer:

True Question 5: What practice should be used to prevent seafood toxins from causing a foodborne illness?A.Cooking food to correct internal temperatures B.Microwaving fish to be served raw for 15 seconds C.Purchasing food from approved, reputable suppliers D.Handwashing throughout the day

Answer:

C.

Question 6: What foods are commonly linked to Escherichia Coli (e-coli)

Answer:

Meat and produce Question 7: Food handler prepping a salad stops to scratch an itch on her arm and then returns to making salad

Answer:

Poor personal hygiene

Question 8: Neurotoxic shellfish poisoning (NSP)

A.Purchasing from approved, reputable suppliers B.Practicing personal hygiene C.Controlling time and temperature D.Preventing cross contamination

Answer:

B.Question 9: What should food handlers do after leaving and returning to the prep area?A.Remove their apron B.Put on gloves C.Apply hand antiseptic D.Wash hands

Answer:

D.

Question 10: Why are elderly people at a higher risk for food borne illnesses?

A.Their immune systems have weakened with age B.They are more likely to spend time in a hospital C.Climb a tree

Answer:

A.Question 11: T or F: Salmonella Typhi is commonly linked with ground beef

Answer:

False Question 12: T or F: use hand antiseptic before washing hands

Answer:

False Question 13: T or F: some thermometers cannot be calibrated

Answer:

False

Question 14: Temperature danger zone

Answer:

41 F- 135 F

Question 15: FATTOM stands for

A.Food, Acidity, Temperature, Time, Oxygen, Moisture B.Food, Action, Temperature, Temporal, Oxygen, Mixture C.Food, Acidity, Temperature, Twitch, Orange, Moisture

Answer:

A.Question 16: What practice is useful for preventing Norovirus from causing foodborne illness?A.Excluding staff with vomiting from the operation B.Cooling food rapidly C.Cooking food to minimum internal temperature D.Encouraging staff to get flue shots

Answer:

A.

Question 17: Actions that can contaminate food

Answer:

• touching hair, face or body

-handling money -sneezing coughing or using tissue

Question 18: Biological contaminants

Answer:

parasites, fungi, toxins from plants mushrooms and seafood

Question 19: A food handler cooks a rare hamburger

A.Time temp abuse B.Poor personal hygiene C.Cross contamination

Answer:

A.

Question 20: Amnesic shellfish poisoning (ASP)

A.Purchasing from approved, reputable suppliers B.Practicing personal hygiene C.Controlling time and temperature D.Preventing cross contamination

Answer:

A.

Question 21: Salmonellosis

A.Purchasing from approved, reputable suppliers B.Practicing personal hygiene C.Controlling time and temperature D.Preventing cross contamination

Answer:

D.Question 22: Which is not a TCS food: baked potato orange juice pizza with tomatoes and peppers poached salmon

Answer: