SERVSAFE EXAM 2022 - -Guaranteed passing score -100 Questions and An...

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SERVSAFE EXAM 2022

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

• 60 minutes
• 70 minutes
• 80 minutes
• 90 minutes

Answer:

• 60 minutes

Question 2: 4.3 Which probe should be used to check the temperature of a chicken breast?

• Air probe
• Immersion probe
• Penetration prbe
• Surface probe

Answer:

• Penetration probe

Question 3: Which part of the plate should a food handler avoid touching when serving customers?

• Bottom
• Edge
• Side
• Top

Answer:

• Top

Question 4: 6.4 A food handler left a hotel pan of pasta salad on the prep table while prepping several lunch orders. What is the problem with this situation?

• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse
• Poor cleaning and sanitizing

Answer:

• Time-temperature abuse

Question 5: 1.2 Which is a ready to eat food?

• Uncooked rice
• Raw deboned chicken
• Sea salt
• Unwashed green beans

Answer:

• Sea salt

Question 6: What are the most common symptoms of a foodborne illness?

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

Answer:

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question 7: 6.7 A safe way to cool a stockpot of meat sauce is to put it into a

• cooler
• freezer
• sink of ice water
• cold-holding unit

Answer:

• sink of ice water

Question 8: To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep information related to food security on file, ad know

• when to register with the EPA
• how to fill out an incident report
• where to find Safety Data Sheets in the operation
• whom to contact about suspicious activity

Answer:

• whom to contact about suspicious activity

Question 9: What are physical contaminants?

Answer:

broken glass, metal, dirt, bandages and fish bones

Question 10: What is the correct temperature for receiving cold TCS food?

• 32°F (0°C) or lower
• 41°F (5°C) or lower
• 45°F (7°C) or lower
• 50°F (10°C) or lower

Answer:

• 41°F (5°C) or lower

Question 11: 3.7 A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

• Wear gloves while handling food
• Work in a non-food handling position
• Stay home until approved to return to work
• Wash hands frequently while handling food

Answer:

• Stay home until approved to return to work

Question 12: 1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?

• Complete an incident report
• Order additional turkey breasts
• Deduct the cost from the food handler's pay
• Make sure the food handler understands safe cooling practices

Answer:

• Make sure the food handler understands safe cooling practices