SERVSAFE CERTIFICATION TEST

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SERVSAFE CERTIFICATION TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Cross-contamination occurs when...

• labels do not contain information on allergens
• food is not held at the correct temperatures
• pathogens transfer from one surface to another
• deliveries of frozen food are rejected

Answer:

• pathogens transfer from one surface to another

Question 2: After cutting up melons, a food handler puts them in the cooler. What is this an example of?

• Practicing good personal hygiene
• Controlling time and temperature
• Preventing cross-contamination
• Correctly cleaning and sanitizing

Answer:

• Controlling time and temperature

Question 3: Which symptoms must be reported to a manager?

• Headache, ear ache, fever, dizziness
• Toothache, back ache, itchy eyes, rash with fever
• Diarrhea, vomiting, jaundice, sore throat with fever
• Runny nose, fatigue, swollen joints, coughing

Answer:

• Diarrhea, vomiting, jaundice, sore throat with fever

Question 4: A food handler accidentally sprays a cleaner onto the frying oil and continues to use the fryer. Which type of hazard is this?

• Biological
• Chemical
• Physical
• Environmental

Answer:

• Chemical

Question 5: A food handler uses the same cutting board to prepare raw meat and them immediately to chop produce. This is an example of...

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

Answer:

• cross-contamination

Question 6: A food handler has an infected wound on a finger. What must be placed over the wound?

• A bandage
• A glove
• A bandage and a glove
• A finger cot

Answer:

• A bandage and a glove

Question 7: A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?

• Check them for tears
• Wash them
• Wipe them on a towel
• Change them

Answer:

• Change them

Question 8: What jewelry can food handlers wear while working?

• Diamond bracelet
• Sports watch
• Medical ID bracelet
• Plain band ring

Answer:

• Plain band ring

Question 9: What are the three food types of hazards that make food unsafe?

• Biological, environmental, and chemical
• Biological, chemical and sanitary
• Chemical, Physical, and environmental
• Chemical, physical and biological

Answer:

• Chemical, physical and biological

Question 10: When should hand antiseptics be used?

• After handwashing
• Before handwashing
• Instead of handwashing
• when glove are not available

Answer:

• After handwashing

Question 11: Handwashing sinks should be used for...

• handwashing only
• handwashing and cleaning vegetables
• handwashing and dumping mop water
• handwashing and preparing food

Answer:

• handwashing only

Question 12: Hands should be scrubbed with soap for how many seconds during handwashing?

A. 1-2

B. 3-5