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SERVSAFE CHAPTERS 9-12 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -83 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: In the process of developing a HAACP plan for your establishment, you have just identified the potential hazards in the flow of food in your establishment. What is the next step?
Answer:
Determining Critical Control Points Question 2: A server has been wiping down tables and clearing away dirty dishes. To prevent cross-contamination, he must wash his hands before all of the following activities, except
Answer:
taking the dishes to the dishwashing area.Question 3: If you have 8 containers of foods on the salad bar, how many spoons do you need?
Answer:
8
Question 4: A "CCP" is a step where
Answer:
a hazard can be controlled, eliminated, or reduced to a safe level.
Question 5: If there is a sudden drop in water pressure, a possible result is
Answer:
backflow.Question 6: In a three-compartment sink, you are ready to sanitize the items you have just washed. What should the temperature be of the water used for sanitizing using a hot water method?
Answer:
At least 171ºF (77ºC) Question 7: Which cleaning agent would you use to clean a pan with baked-on food?
Answer:
Abrasive cleaner
Question 8: "Cleaning" is best defined as
Answer:
removing all visible food and soil from an item's surface.
Question 9: In a three-compartment sink used to clean and sanitize items,
Answer:
the water in the wash sink should reach at least 75°F-110°F (43°C).Question 10: Checking the internal temperature of a pork roast may be an example of which HACCP principle?
Answer:
Monitoring Question 11: What is the maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked?
Answer:
Four hours Question 12: Because a water main in the street has broken, your establishment suddenly has no running water. Which of the following is an appropriate response?
Answer:
Call the local health department
Question 13: If you need to prove that the system is working as intended, you are practicing what step?
Answer:
Verification Question 14: Which of the following is an effective method of sanitizing tableware?
Answer:
Immersing an object in water with a concentration of 50 ppm chlorine solution Question 15: A hose connected to a running faucet is left submerged in a bucket. This is an example of
Answer:
a cross-connection.Question 16: In a three-compartment sink for cleaning and sanitizing, the first sink would be used for
Answer:
washing.Question 17: Which of the following would be a feature of a piece kitchen equipment that carries an NSF International symbol?
Answer:
It is easy to clean Question 18: When creating a kitchen design layout, it is important to consider all of the following factors, except
Answer:
minimizing the number of work areas.
Question 19: Cold-holding equipment must be able to keep food at
Answer:
41ºF (5ºC) or lower.
Question 20: Which of the following would not be an acceptable source of potable water?
Answer:
A private well that is checked every five years Question 21: Which of the following practices does not prevent cross-contamination at a salad bar?
Answer:
Making sure not to mix a fresh bowl of macaroni salad with the contents of the almost empty bowl being replaced Question 22: Which of the following would work best to clean walls, floors, and stainless steel food-preparation tables?
Answer:
Mild alkaline detergent Question 23: All of the following factors influence the effectiveness of chemical sanitizers, except
Answer:
abrasiveness.Question 24: Which of the following would not be an example of a corrective action?
Answer:
Covering a cut with a bandage and finger cot
Question 25: A handwashing station must provide all of the following, except
Answer:
a cloth towel.Question 26: All of the following are the most common types of chemical sanitizers used in foodservice establishments, except
Answer:
sodium chloride.
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