SERVSAFE EXAM 2024- FOOD PRODUCTION

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SERVSAFE EXAM 2024- FOOD PRODUCTION

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

-Format: Multiple-choice / Flashcard

Question 1: True or false- Stationary equipment that is mounted on legs must be at least 3 inches off the floor.

Answer:

false Question 2: A food handler is receiving a delivery of frozen pork cutlets. Upon inspection of the pork cutlets he noticed that the meat is covered with ice crystals. What should he do?

Answer:

reject the order

Question 3: True or False- Pathogens are the greatest threat to food safety.

Answer:

True Question 4: A food handler wants to thaw frozen whole turkeys before cooking them. What are the correct methods for safely thawing a frozen turkey?

Answer:

under running drinkable water at 70*F or lower

Question 5: If you see any evidence of any pest-related problems, you should immediately do what?

Answer:

contact your liscensed pest control operator Question 6: True or false- When a restaurant is curing meats for preservation purposes it is required to obtain a variance from the local regulatory authority.

Answer:

true Question 7: True or false- Hot TCS food should be held at an internal temp of 130*F or higher.

Answer:

false Question 8: True or false- When food is being stored, it should be arranged by its use-by-date so that the oldest food is used first.

Answer:

true

Question 9: The moisture measurement of food is abbreviated by the letters...?

Answer:

Aw

Question 10: Can wearing a hat while you prep food contaminate the food?

Answer:

no Question 11: True or false- Identifying and documenting potential risks is the first step in implementing active managerial control.

Answer:

true Question 12: How long can a prepared coleslaw be stored for if held at 41*F or lower before it must be discarded?

Answer:

• days

Question 13: What is the minimal internal cooking temp for seafood that is being cooked in a microwave?

Answer:

165*F Question 14: True or false- Quality control and assurance programs are not part of food safety management systems.

Answer:

false Question 15: True or false- A potato salad is plced on cold self-service buffet at 3pm under no-temp control station. The food handler checks temp of potato salad with thermometer at 7pm, and it reads 45*F. The food handler is not required to throw out the potato salad.

Answer:

true Question 16: True or false- Single-use gloves can be reused if they are washed and dried fully.

Answer:

false

Question 17: Whats the correct shelf for storing foods (top->bottom shelf)?

Answer:

cream pie, uncooked veggies, raw ground pork Question 18: True or false- Work surfaces should only be cleaned and sanitized at the end of a work shift

Answer:

false Question 19: A food handler served pasta at 130*F from a holding unit. Could this be cause of foodborne illness?

Answer:

yes

Question 20: What is a vacuum breaker?

Answer:

a mechabnical device that prevents backsiphonage Question 21: What federal agency conducts research into causes of foodborne-illness outbreaks?

Answer:

CDC

Question 22: What federal agency inspects meat, poulty, eggs?

Answer:

USDA Question 23: True or false- A coving is required where the floors and walls meet.

Answer:

true Question 24: True or false- Ready-to-eat TCS foods that are on-site should be stored for no more than 7 days.

Answer:

true Question 25: What is most likely the cause of a buildup of grease and condensation on the walls and ceiling of a foodservice operation?

Answer:

ventilation system that is not funcitoning correctly Question 26: A food handler sprays sanitizer on a work bench that she used to prepare a potato salad at. When spraying the surface some of the sanitizer spray ends up in the potato salad.What type of contamination is this?

Answer:

chemical