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SERVSAFE EXAM 2020
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -84 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Cook-to-order hamburger
Answer:
A consumer advisory is required when serving
Question 2: It may not be served in an operation
Answer:
Under which condition may food prepared in a private home be served in an operation...
Question 3: 7 p.m
Answer:
a tuna salad was removed from refrigeration n served at a picnic at 1 pm. the temp of the salad never exceeded 70F. when must any remaining tuna salad be thrown out
Question 4: Cleanable
Answer:
When a food handler can effectively remove soil from equipment using normal methods the equipment is
Question 5: thrown out promptly
Answer:
shellfish that have died or have badly broken shells should be
Question 6: Mixed together with pasteurized eggs
Answer:
to help ensure that shell eggs will be safe to eat
Question 7: Plain metal ring
Answer:
The only acceptable jewelry for a food handler is
Question 8: Wear a finger cot and single-use gloves
Answer:
A food handler is washing his or her hands when a food handler notices lesion containing pus on one of the food handlers fingers. What should they do?
Question 9: FDA
Answer:
recommendations for food service regulations are issued at the federal level through the
Question 10: less effective
Answer:
using hard water when preparing a sanitizing solution will cause the sanitizer to be
Question 11: Drinking beverages from a covered container with a straw.
Answer:
What practice reduces the risk of contamination in a food prep area
Question 12: Imminent health hazard
Answer:
A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered an
Question 13: Physical
Answer:
Storing raw fish in ice that is continuously draining helps prevent which type of contamination
Question 14: Water hardness, pH, and the temperature of the solution
Answer:
A chemical sanitizing solution's effectiveness depends on the
Question 15: Corrective Action
Answer:
A food handler returning a hamburger to the grill after determining that it has NOT yet achieved the minimum internal temperature is applying which HACCP principle?
Question 16: Use only pasteurized eggs
Answer:
Which procedure should be followed when making a sauce that contains raw eggs for high risk groups?
Question 17: 110 degrees Fahrenheit
Answer:
The FDA requires water temperature at a minimum of_______ for washing dishes in a three-compartment sink
Question 18: Wear personal protective equipment
Answer:
What precaution should a food handler take when cleaning up vomit?
Question 19: A beard restraint
Answer:
Food handlers with facial hair should also wear Question 20: scrape the pan, wash it in a detergent solution, rinse, sanitize, and air dry
Answer:
a pan is being washing in a 3 compartment sink. some food bits are stuck to the pan. to clean the pan correctly...
Question 21: tight-fitting lids
Answer:
A dumpster should have
Question 22: remove the eggs from inventory and mark them with a sign stating "do not use"
Answer:
a recent delivery of eggs has been recalled in response to a foodborne-illness outbreak. The manager should
Question 23: Wrapped crackers on a plate
Answer:
What item may be reserved to customers?
Question 24: Medical Bracelet
Answer:
A food handler must remove what item before working with food.
Question 25: Biological
Answer:
Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?
Question 26: Displaying live molluscan shellfish in a tank
Answer:
A variance from the local health authority is required when Question 27: Designate a manager to answer all allergy-related questions from customers
Answer:
How can an operation assist customers with food allergies
Question 28: 4 inches
Answer:
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?
Question 29: Jaundice
Answer:
A yellowing of the skin and eyes
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