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SERVSAFE CHAPTER QUIZ EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -91 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: T/F A bimetallic stemmed thermometer must be inserted into food by at least 1 inch to get an accurate reading.
Answer:
false Question 2: A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.a.Cross contamination b.Time-temperature abuse c.Poor personal hygiene d.None of the above
Answer:
c.Poor personal hygiene
Question 3: T/F You should not have painted finger nails when serving food.
Answer:
true
Question 4: T/F Use hand antiseptic before washing hands.
Answer:
False
Question 5: Check the following choices that are evidence you have roaches in your
establishment:
a.you have warm moist dark storage areas b.you see egg cases c.you find nests made of packing material d.you find droppings that look like grains of pepper e.there is a strong oily odor f.All of the above g.None of the above
Answer:
b.you see egg cases c.you find nests made of packing material d.you find droppings that look like grains of pepper Question 6: T/F Cook a whole turkey to a minimum internal temp of 155 degrees for 15 seconds.
Answer:
false Question 7: Check all of the foods that are part of the "Big 8"- The food groups responsible for
the majority of food allergies and can cause severe allergic reactions:
a.Poached Salmon b.Whole Milk c.Shrimp Scampi d.Planters Fancy Mixed Nuts e.Tarragon f.Shredded Wheat Cereal g.Black Pepper h.Eggs Benedict I.Jalapeno Poppers j.Bleu Cheese k.Ribeye Steak l.Soy Sauce m.None of the above
Answer:
b.Whole Milk c.Shrimp Scampi d.Planters Fancy Mixed Nuts f.Shredded Wheat Cereal h.Eggs Benedict I.Jalapeno Poppers j.Bleu Cheese l.Soy Sauce
Question 8: Why shouldn't a server use a glass to scoop ice from an ice bin?
Answer:
it could chip in the ice Question 9: What size mesh screening is recommended for windows and vents to deny pests access to your operation?a.24 mesh per square inch b.18 mesh per square inch c.6 mesh per square foot d.16 mesh per square inch e.None of the above
Answer:
d.16 mesh per square inch Question 10: T/F Thermometers used to register food temperatures may be 2 degrees plus or minus the correct temperature.
Answer:
true Question 11: T/F When using the ice-point method of calibrating your thermometer it should read 32 degrees when in proper calibration.
Answer:
true
Question 12: T/F Coolers are designed to cool hot foods quickly.
Answer:
false Question 13: T/F Metal shavings from a can are an example of a chemical contaminant.
Answer:
false Question 14: Mark the items that would be considered Chemical contaminants to food.a.Salt & Pepper b.Deep Fryer Boil Out powder c.Degreaser d.Chips from a styro foam cup e.Delimeing solution f.Raw egg yolks
g.Windex
Answer:
b.Deep Fryer Boil Out powder c.Degreaser e.Delimeing solution g.Windex Question 15: T/F It is most cost effective to wait until you have a substantial infestation of rodents or insects before contacting a Pest Control Operator (PCO).
Answer:
false
Question 16: What can happen if food is not held at the right temperature?
Answer:
bacteria will grow and people will get sick Question 17: T/F Vomiting and or diarrhea are never a sign of an allergic reaction to food.
Answer:
false Question 18: T/F It is acceptable to purchase fresh produce and meat products from unlicensed purveyors, if the foods are processed with in 60 miles of your operation.
Answer:
false
Question 19: T/F Salmonella Typhi is commonly linked with ground beef.
Answer:
False Question 20: Mark each situation where the foodservice worker may be allowed to remain at work, but must be restricted from working with or around food.a.A cook at a restaurant was vomiting this morning.b.A prep cook has a foodborne illness caused by Novovirus.c.A food handler who works at a nursing home has jaundice.d.A food handler who works at a hospital has a sore throat and a fever.
- All of the above
- None of the above
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