SERVSAFE: COMPLETE REVIEW 02 EXAM QUESTIONS

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SERVSAFE: COMPLETE REVIEW 02 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -81 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When loading dishwashing machines, make sure that

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the water spray will reach all surfaces.Question 2: What is the most important prevention method taken by an operation to avoid seafood toxins?

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Purchase seafood from approved, reputable suppliers.Question 3: What is the purpose of covering food when cooking it in a microwave oven?

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To keep the food from drying out Question 4: How would an operation's receiver check the temperature of a shipment of cottage cheese?

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The thermometer's sensor should be fully immersed in the food in the opened carton.

Question 5: When should fresh shellfish be rejected upon delivery?

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Slimy texture

Question 6: What should be used to check the internal temperature of thin food, such as meat or fish patties?

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Small-diameter probe Question 7: The primary aim of a kickoff meeting at the start of a new cleaning program is to

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explain the reasons for beginning the program and emphasize the importance of cleanliness.Question 8: In addition to regulating and inspecting meat, poultry, and eggs, what is the other primary responsibility of the USDA?

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Regulating food that crosses state boundaries

Question 9: How can an operation best protect food from physical contamination?

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Purchase food from an approved, reputable supplier.

Question 10: Which is a common food allergen?

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Tree nuts Question 11: Which foodservice operation is likely to be inspected most frequently?

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Large hospital cafeteria Question 12: A restaurant manager asks a line cook what the minimum internal temperature of a hamburger patty should be before it is plated. The cook does not know the answer. The manager has just identified a

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training need.Question 13: Vending machines that hold TCS food must have controls that prevent TCS food from being dispensed if the food

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stays in the temperature danger zone too long.

Question 14: It is believed that learners retain approximately 50 percent of the information that they

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see and hear.

Question 15: Food contact surfaces must be easy to clean and

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smooth Question 16: What should management do if it suspects that a foodborne-illness outbreak was caused by a sick staff member?

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Interview the staff member about his or her health.

Question 17: The jigsaw design method of training involves

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learners researching a topic in depth and then teaching the topic to fellow classmates.

Question 18: Glasses and cups must be stored

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upside down on a clean and sanitized shelf or rack.Question 19: What is the highest internal temperature for receiving live shellfish?

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50 degrees Fahrenheit (45 air temp)

Question 20: Which is an obstacle to food safety?

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Staff language differences Question 21: TCS food has been time-temperature abused anytime it remains between

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41degrees F and 135degrees F

Question 22: Why is it important to use warm water when cleaning equipment?

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Detergents dissolve better in warm water, which more effectively loosens dirt.Question 23: When washing dishes in a three compartment sink, the water and detergent in the first sink needs to be changed when the water becomes dirty or

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when the suds are gone.Question 24: How long does a foodservice operation typically have to correct a violation of a priority foundation item?

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10 days

Question 25: What is a characteristic of TCS food items?

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They need time and temperature control to limit the growth of bacteria.Question 26: The primary types of food contaminants are biological, chemical, and

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Physical

Question 27: How should old chemicals be disposed of?

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Follow the instructions on the label.Question 28: Which symptom should cause a manager to exclude a food handler from an operation?

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Diarrhea Question 29: When and how are clean-in-place equipment, such as soft-serve yogurt machines, cleaned and sanitized?

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The equipment is disassembled and parts are run through a dishwasher every time it is used.