SERVSAFE CH. 6-10 EXAM QUESTIONS

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SERVSAFE CH. 6-10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -48 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

Answer:

created a cross-connection Question 2: When a utensil is stored in water between uses, what are the requirements?

Answer:

Running water at any temperature, or a container of water at 135 F or higher

Question 3: A pest-control program is an example of a

Answer:

food safety program Question 4: What item must customers take each time they return to a self-service area for more food?

Answer:

Clean plate

Question 5: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how

Question 6: What is the only completely reliable method for preventing backflow?

Answer:

Air gap Question 7: George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Answer:

Clean and sanitize the sinks and drain boards

Question 8: The purpose of a food safety management system is to

Answer:

prevent foodborne illness by controlling risks and hazards Question 9: An operation recievd a violation in the outside area of the facility. The manager reviewed the area and saw the the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?

Answer:

The surface underneath the dumpster should have been paved with concrete or asphalt

Question 10: Why must prep tables be cleaned and sanitized between uses?

Answer:

To prevent cross-contamination Question 11: A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Answer:

Corrective action Question 12: An operation has a buildup of grease and condensation on the walls and ceiling.What is the most likely problem?

Answer:

The ventilation system is not working correctly

Question 13: A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

Answer:

Use-by date and time and reheating and service instructions Question 14: What is the required minimum internal cooking temperature for ground turkey?

Answer:

165 F for 15 seconds Question 15: A broken water main has caused the water in an operation to appear brown. What should the manager do?

Answer:

Contact the local regulatory authority before use Question 16: An operation has a self service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

Answer:

8 Question 17: What is the best way to eliminate pests that have entered the operation?

Answer:

Work with a licensed pest control operator (PCO) Question 18: A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?

Answer:

Time-Temperature abuse Question 19: What should happen to food right after it is thawed in a microwave oven?

Answer:

Cook it in conventional cooking equipment Question 20: What must food handlers do to make sure sanitizing solution or use on food-contact surfaces has been made correctly?

Answer:

Test the solution with a sanitizer kit

Question 21: How often must you check the temperature of food that is being held with temperature control?

Answer:

At least every 4 hours Question 22: An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

Answer:

• hours

Question 23: Which food item should not be served to high risk populations?

Answer:

raw oysters Question 24: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up Question 25: What is the acceptable contact time when sanitizing food-contact surfaces?

Answer:

Soak the item in a chlorine solution for 7 seconds Question 26: What is the maximum water temperature allowed when thawing food under running water?

Answer:

70 F

Question 27: A safe way to cool a stockpot of meat sauce is to put it into a

Answer:

sink of ice water Question 28: A hand washing station should have a garbage container, hot and cold water, signage, a way to dry hands and

Answer:

soap