SERVSAFE EXAM 2023 EXAM QUESTIONS

PDF Download

SERVSAFE EXAM 2023 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -83 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: cover it up with a bandage before handling food or utensils

Answer:

ready-to-eat time/temp control for safety (TCS) food prepped on-site and stored at the correct refrigerated temp can be held for up to how many days?

Question 2: a food defense system is designed to?

Answer:

to prevent tampering with foods Question 3: the government agency that is responsible for the regulation and inspection of meat, poultry, and eggs is the?

Answer:

Food Safety and Inspection Service

Question 4: fire

Answer:

the person in charge (PIC) assigns a cook to monitor and record temperature on the stream table in order to?

Question 5: they are symptom free for 24 hours

Answer:

the third compartment in a three-compartment sink is for?

Question 6: which is a common food allergen?

Answer:

milk

Question 7: when working around food, a food handler is required to wear?

Answer:

Hair restraints

Question 8: 41°F

Answer:

the water temperature in the first compartment of a three-compartment sink should be at least ?

Question 9: requiring greater contact time for sanitizers

Answer:

what is the maximum temperature allowed for time/temperature control for safety (TCS) foods stored in a refrigerator?Question 10: what is an acceptable sanitizer to use after cleaning a cutting board?

Answer:

the purpose of a consumer advisory is to advise customers of the potential of which of the following risks?Question 11: if it is used frequently a milkshake mixer must be cleaned and sanitized at least every how many hours?

Answer:

four hours

Question 12: 38°C (100°F)

Answer:

which food is associated with hepatitis A?

Question 13: what precaution should a food handler take when cleaning up vomit?

Answer:

Determine the correct sanitizer to use Question 14: an object must be immersed in quaternary ammonium for at least how many seconds to be considered sanitized?

Answer:

30 seconds

Question 15: remove grease and oil stains

Answer:

room temperature canned chickpeas are opened and placed on salad bar. to use time as a food safety control the maximum temperature that the chickpeas can reach is?

Question 16: hand-washing signage

Answer:

what situation is considered an imminent health hazard and must be reported to the regulatory authority?

Question 17: clean utensils should be stored handle-up in order to?

Answer:

prevent contamination

Question 18: sinks must be used for the correct intended purpose to prevent?

Answer:

Cross-contamination

Question 19: Check the master cleaning schedule

Answer:

what final step should a food handler follow before preparing ready-to-eat foods?

Question 20: serving utensils are used when serving food in order to?

Answer:

Deep food handlers bare hands of food

Question 21: which contaminant poses the greatest foodborne illness risk?

Answer:

Biological contamination Question 22: which of the following documents must be kept on file for 90 days after the last product has been sold?

Answer:

Shellstock identification tags

Question 23: which item may be worn by a food handler?

Answer:

plain metal ring

Question 24: what item is a major food allergen?

Answer:

according to the FDA food code, what is the minimum temperature for water used at a handwashing sink?

Question 25: chemicals used in an operation must be labeled with their?

Answer:

which condition does not require regulatory approval before reinstatement?

Question 26: a list of all ingredients used in descending order by weight

Answer:

which is the best way to cool chicken noodle soup?

Question 27: live clams must be rejected if the?

Answer:

shells do not close when tapped, slimy, sticky, odor strong fishy smell, excessively muddy or broken shell

Question 28: Dirt and grime on walls

Answer:

which protein is a major food allergen?