SERVSAFE CH 1-6 STUDY TEST

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SERVSAFE CH 1-6 STUDY TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -72 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: chicken

Answer:

165F for 15 seconds Question 2: Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to

Answer:

wash their hands Question 3: A food handler is prepping a seafood dish on April 4, using shrimp and scallops.The shrimp has a use-by-date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

Answer:

April 8

Question 4: Which piece of jewelry can be worn by a foodhandler?

Answer:

plain band ring

Question 5: How long can TCS food that was prepped in-house be stored?

Answer:

• days

Question 6: Food handler must be excluded from the foodservice operation, if they have any of the following EXCEPT

Answer:

fever

Question 7: Ground beef patties

Answer:

155F for 15 seconds

Question 8: Which of the following is considered a chemical hazard?

Answer:

sanitizer Question 9: Pathogens that grow rapidly when conditions are right. Some produce toxins that make people sick

Answer:

bacteria

Question 10: Food that can be eaten without further prep, washing or cooking

Answer:

Ready-to-eat food

Question 11: Why is first-in, first-out (FIFO) storage used?

Answer:

to ensure that the oldest food is used first

Question 12: Which of the following is not a physical hazard?

Answer:

toxic metal leaching Question 13: The three categories of food safety hazards are biological, physical and

Answer:

chemical

Question 14: Large ice crystals in a case of frozen food are evidence that the product may have been

Answer:

thawed and refrozen Question 15: Which of the following is an improper method for cooling a large pot of chilli?

Answer:

place the pot of hot chilli into a refrigerator

Question 16: Ice should be handled using

Answer:

a scoop Question 17: Which practice can reduce Salmonella spp. in poultry to safe levels?

Answer:

cooking food to the right temperature Question 18: To prevent chemical contamination chemicals should be stored _______ food and utensils

Answer:

Separate from Question 19: Use these to check the internal temperature of food. They are especially useful for check the temperatures of thin food, such as hamburger patties or fish fillets

Answer:

Penetration probe Question 20: Which pathogen is primary found in the hair, nose, and throat of humans?

Answer:

Staphlococcus aureus Question 21: Use these to check the temperature of liquids. This could include soups, sauces and frying oil

Answer:

immersion probe

Question 22: What is a consumer advisory and when is it used?

Answer:

To inform consumers that raw or undercooked food of animal origin poses a health risk when consumed. Used whenever there is raw or undercooked animal food on a menu or in a product Question 23: When a food handler had been diagnosed with shigellosis what steps must be taken?

Answer:

the food handler must be told to not come in to work

Question 24: Salmonellosis can be found in

Answer:

all of the above

Question 25: Left-over food being reheated

Answer:

135F

Question 26: Transfer of pathogens from one surface or food to another

Answer:

cross contamination

Question 27: Time temperature indicator (TTI)

Answer:

These tags are attached to packaging by the supplier. A color change appears in the window if the food has been time-temperature abused during shipment or storage. This color change is not reversible, so you know if the food has been abused.Question 28: Use these to check the temperature of flat cooking equipment, such as griddles

Answer:

infrared or laser thermometer

Question 29: Beans that will be held hot for service

Answer:

135F