SERVSAFE CHEAT SHEET EXAM QUESTIONS

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SERVSAFE CHEAT SHEET EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -59 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: IPM

Answer:

Integrative Pest Management = chemical + mechanical + sanitation

Question 2: Thermometer calibration

Answer:

• 32F - crushed ice mixed with water

• 212F - boiling water

Question 3: Solid cuts of meat

Answer:

145F

Question 4: Vegetables

Answer:

135F

Question 5: Cooling food - 3S's and 3I's

Answer:

Smaller, Shallow pans (? 4" deep), Stir Ice bath, Ice wand, Ice directly Methods of Thawing - C.R.O.W.

Question 6: Fresh fish has

Answer:

Bright skin, moist and red gills, firmly attached scales, clear and bulging eyes.

Question 7: Eggs (2)

Answer:

145F immediate service, 155F hot-holding/IES

Question 8: FDA

Answer:

Food and Drug Administration, governing body for food safety

Question 9: 3 approved chemical sanitizers

Answer:

Iodine, chlorine, quaternary ammonium compounds (or quats); use test strips.

Question 10: Degreaser

Answer:

Grease, fats, oils

Question 11: Machine dishwashers

Answer:

High-temperature at least 180F, low-temperature a max of 120F

Question 12: E. Coli (Escherichia coli) *Exclude/Report

Answer:

• Ground beef & tainted produce

ii. Major illness is Hemorrhagic Colitis iii. Cook ground beef to final internal temp of 155F for 15 seconds

Question 13: Fresh shellfish

Answer:

Shell-stock ID tags, 90 days

Question 14: Chlorine

Answer:

50 ppm

Question 15: Hazard Analysis Critical Control Point (HACCP)

Answer:

Prevention-based system Variance 1st step - hazard analysis 2nd step - critical control point

Question 16: Abrasive

Answer:

Hard, baked-on food

Question 17: Purchasing, Receiving, Storing Safe Food Temperatures

Answer:

41F, 45F, or alive

Question 18: High Risk Population Groups - IES

Answer:

Infants, Elderly, Systems (immune) that are impaired

Question 19: Training Best Practices

Answer:

• Avoid food contact surfaces

II. Tongs and scoops III. Assess Training needs

Question 20: Sanitizing

Answer:

Reduces the number of pathogens on clean surfaces for future use

Question 21: Parasites - 3 major types (require living host)

Answer:

4F for 7 days or cook well

• Trichinella (pork and wild game)

• Anisakis (fish, sushi)

• Giardia (contaminated/dirty water)

Question 22: Salmonella *Exclude/Report

Answer:

• Poultry and Dairy Products

ii. Cook to a final internal cook temp of 165F for 15 seconds

Question 23: Delimers

Answer:

Mineral deposits

Question 24: Outdoor dumpsters

Answer:

On solid foundation such as concrete, and emptied as needed to prevent infestation, tight-fitting lids, leak and waterproof

Question 25: Bacteria

Answer:

Freezing or refrigerating does not kill.

Question 26: Buffet stations

Answer:

• Only reuse cups, handle inside the food

Question 27: Dairy Products

Answer:

Grade A and pasteurized, ? 41F