SERVSAFE EXAM 1 PRACTICE

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SERVSAFE EXAM 1 PRACTICE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -65 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Answer:

30 seconds

Question 2: What organization requires Material Safety Data Sheets?

Answer:

Occupational Safety and Health Administration Question 3: If a food-contact surface is in contact use, how often should it be cleaned and sanitized?

Answer:

Every 4 hours Question 4: What must a food handler with a hand wound do to safely work with food?

Answer:

Bandage the wound with an impermeable cover and wear a single-use glove Question 5: Which of the following is not a situation that would require the use of pasteurized eggs?

Answer:

Offering an omelet station (pasteurized eggs should only be used in dishes with little to no cooking involved. ie. dressings and mousses)

Question 6: What is the max number of days that ready-to-eat food prepared on-site can be stored if held at 41F (5C)?

Answer:

• days

Question 7: What item is considered acceptable work attire for a food handler?

Answer:

Plain-band ring Question 8: When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

Answer:

60 minutes Question 9: Cross-contact refers to the passing of ____ to food or food contact surfaces.

Answer:

Allergens Question 10: You receive a shipment of cold foods and notice the storage temperature is 45° F.This would be a problem for all of these foods except ____.

Answer:

live shellfish

Question 11: What does HACCP stand for?

Answer:

Hazard Analysis Critical Control Point Question 12: Which of the following is not one of the major bacteria that cause foodborne illness?

Answer:

Hepatitis A (because it is a VIRUS and not a BACTERIA) Question 13: What is the third step in cleaning and sanitizing items in a three-compartment sink?

Answer:

Rinsing

Question 14: Where should ground fish be stored in a cooler?

Answer:

Below pork roasts Question 15: Hot foods being held without temperature control must be discarded after ____ hour(s).

Answer:

four Question 16: Food held at 41F (5C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Answer:

• hours

Question 17: Which food may be re-served to customers?

Answer:

Unopened pre-packaged food Question 18: What is the minimum internal cooking temperature for injected meat?

Answer:

155°F for 17 seconds

Question 19: Which of the following is not a guideline for additive use?

Answer:

Never use more than that allowed by law.Never add sulfites to produce served raw.Never store foods with additives beside TCS foods.Never use additives to alter a food's appearance.Question 20: What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Answer:

Penetration

Question 21: What is a basic character of a virus?

Answer:

Requires a living host to grow Question 22: Which of the following foods is not commonly associated with toxins being found in them when they are time-temperature abused?

Answer:

Poultry

Question 23: Which is a TCS food?

Answer:

• Saltines

• Bananas

• Baked Potato

• Coffee

Question 24: Which of these should be rejected?

Answer:

a package of frozen fish sticks received frozen solid creamy soup received at 130°F spinach received in a clear package *eggs received at 45°F Question 25: In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler.

Answer:

Lettuce, fresh halibut, fresh beef roast, ground chicken

Question 26: HACCP is associated with ____.

Answer:

food protection