SERVSAFE CHAPTER 7-10 EXAM QUESTIONS

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SERVSAFE CHAPTER 7-10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -57 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How long we have to check food temperature?

Answer:

At least every 4 hours.

Question 2: Hold cold food temperature is

Answer:

41F(5C) or lower Question 3: ##Which are of the operation is usually required to be the brightest?

Answer:

Preparation Question 4: ##What is the best way to eliminate pests that have entered the operation?

Answer:

Work with a licensed pest control operator(PCO) Question 5: Never use hot-holding equipment to reheat food unless it is built to do so.

Answer:

true

Question 6: Dishwashing for final sanitizing rinse must be at least ___, for stationary rack, single-temperature machines, it must be at least ____

Answer:

180F(82C), 165F(74C)

Question 7: ##How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up

Question 8: You can hold hot food without temperature control within ____

Answer:

• hours.

Question 9: ##What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Answer:

Test the solution with a sanitizer kit Question 10: ##Signage posted at a handwashing station must include a reminder to staff to

Answer:

Wash hands before returning to work Question 11: ##What is the only completely reliable method for preventing backflow?

Answer:

Air gap Question 12: ##What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

Answer:

14 inches(35cm) Question 13: Food handlers must wear single-use gloves whenever handing ready-to-eat food.

Answer:

True

Question 14: ##The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

Answer:

Storage Question 15: ##An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that 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 16: ##Besides information on chemical concentration and water temperature, what other machine setting information should be posted on

Answer:

Water pressure Question 17: ##What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

Answer:

Variance from the local regulatory authority

Question 18: The three basic rules to keep operation pest free

Answer:

• Deny pests access to the operation

• Deny pests food, water, and shelter

• Work with a licensed pest control operator(PCO)

Question 19: Self-service food protecter should be located __ inches above the counter and extend ___ inches beyond the food.

Answer:

14, 7

Question 20: 5 parts of handwashing stations

Answer:

• Hot and cld running water

• soap

• A way to dry hands

• Garbage container

• Signage

Question 21: ##When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer:

• inches (10cm)

Question 22: ##A food handler drops the end of a hose int a mop bucket and turns the water on to fill it. What has the food handler done wrong?

Answer:

Created a cross-connection Question 23: ##At what maximum internal temperature should cold TCS food be held?

Answer:

41F(5C)

Question 24: ##What item must customers take each time they return to a self-service area for more food?

Answer:

Clean plate

Question 25: Holding food without temperature control

Answer:

• Displaying food for a short time

• When electricity is not available to power holding equipment.