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SERVSAFE EXAM 2019
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -89 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: One method of denying pests access to an operation is
Answer:
use screens on vents Question 2: Which potential biological food safety hazard does smoking in food storage and prep areas cause?
Answer:
small droplets of saliva can contain thousands of pathogens Question 3: Using hard water when preparing a sanitizing solution will cause the sanitizer to be
Answer:
reduces effectiveness of sanitizer
Question 4: How can an operation assist customers with food allergies?
Answer:
know ingredients in menu Question 5: the person in charge (PIC) has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the PIC do immediately?
Answer:
exclude food handlers who have been diagnosed
Question 6: When holding food without temp control, the food must be marked to indicate the
Answer:
discard time or corrective action time.
Question 7: Dairy products, other than milk, MUST be received at or below
Answer:
41 and below Question 8: Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?
Answer:
Chemical Question 9: the person in charge (PIC) assigns a cook to monitor and record temperatures on the steam table in order to
Answer:
avoid time temperature abuse Question 10: The curved, sealed edged placed between the floor and the wall that makes this area easier to clean is known
Answer:
coving
Question 11: Lighting fixtures in coolers should have bulbs that are...?
Answer:
Plastic shielded
Question 12: a non-food contact surface must be
Answer:
cleaned every 24 hours
Question 13: The third compartment in three-compartment sink us used for
Answer:
water and sanitizer
Question 14: A service sink should be used for
Answer:
non food items only. cleaning mops + disposing wastewater
Question 15: The purpose of a food defense program is to
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address the points in your operation where food is at risk Question 16: If a food handler is experiencing vomiting and diarrhea, he or she should be
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excluded from operation
Question 17: An acceptable way to cool a large turkey is to place it in a
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- cooler
- running water b/w 41-70*
Question 18: after inspecting morning deliveries which item should be rejected immediately?
Answer:
appears to have defrosted then refrozen Question 19: What food safety rule MUST be consistently followed when handling ready-to-eat food?
Answer:
use single use gloves Question 20: An operation is forced to close due to a natural disaster. The authorization to reopen must be issued by the
Answer:
local regulatory agency Question 21: The space between a wall-mounted faucet and the sink rim is an example of a(n)
Answer:
air gap
Question 22: Research into the causes of a food borne illness conducted by the
Answer:
CDC
Question 23: A manager should store canned soup that has been recalled in a(n)
Answer:
secure and appropriate location separate from food, utensils, etc Question 24: five gallons of beef stew are prepped on September 1st. the date to consume, sell, or discard the stew is
Answer:
September 7th
Question 25: cross-contact occurs when
Answer:
one food comes in contact with another food Question 26: To help ensure that shells eggs will be safe to eat, they should be
Answer:
held at 155
Question 27: outer clothing worn by food handlers is required to be
Answer:
clean
Question 28: Food that is honestly presented is
Answer:
offered to customers in a way that does not mislead or mis-inform them
Question 29: a cross-connection is a link between
Answer:
safe water and dirty water
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