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SERVSAFE - EXAM 5
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -92 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What can make the use of games in classroom training more effective?
Answer:
if they are fun and easy to play Question 2: When must violations of priority items typically need to be acted upon?
Answer:
within 72 hours Question 3: Which risk designation used by a regulatory authority during an inspection relates to general sanitation?
Answer:
core item
Question 4: An important way to deny pests access to the operation is to
Answer:
use approved, reputable suppliers
Question 5: What is a benefit of a self-inspection?
Answer:
improved food quality
Question 6: What should you do after a staff member completed food safety training?
Answer:
document it
Question 7: Why should an operation avoid purchasing and applying pesticides?
Answer:
applied incorrectly they can be ineffective Question 8: To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength
Answer:
use a test kit to check the sanitizer's concentration when mixing it
Question 9: Which government agency inspects foodservice operations?
Answer:
state and local regulatory agencies Question 10: Which government agency is responsible for inspecting all food except mean, poultry, and eggs?
Answer:
FDA
Question 11: Which government agency reviews an operation's HACCP plan?
Answer:
state and local regulatory agencies Question 12: Which government agency is responsible for enforcing requirements in foodservice establishments?
Answer:
state and local regulatory agencies Question 13: What is the best way to eliminate pests that have entered the operation?
Answer:
work with licensed pest control operator (PCO)
Question 14: What type of foodservice operation is subject to a regulatory inspection?
Answer:
all operations that serve food
Question 15: What scenario can lead to pest infestation?
Answer:
Storing recyclables in paper bags Question 16: When preparing to wash dishes in a three-compartment sink, what is the first task?
Answer:
clean and sanitize the sinks and drain boards Question 17: The first step in cleaning and sanitizing items in a three-compartment sink is
Answer:
rinsing, scraping, or soaking items Question 18: To help a pest control operator start an effective treatment program. what information is important to gather about pests spotted in the operation?
Answer:
date, time, location Question 19: What should the water temperature be in the detergent compartment of a three-compartment sink?
Answer:
110 F Question 20: What is an example of a hazard that could result in closure of the operation?
Answer:
significant lack of refrigeration
Question 21: How should garbage be handled to deny pests food and shelter?
Answer:
remove garbage frequently so pests won't be attracted to it
Question 22: When should the sanitizer solution be changed in a three-compartment sink?
Answer:
when the concentration drops Question 23: To keep out pests, what should be the size of the mesh in window screening?
Answer:
at least 16 mesh per square inch
Question 24: What is the contact time for chlorine sanitizer at 50-99 ppm?
Answer:
at least 7 seconds Question 25: Which food safety topic is it critical for staff to receive training on?
Answer:
how to label food for storage
Question 26: How often must dishwashing machines be checked for cleanliness?
Answer:
once per day
Question 27: Who should store pesticides used in your facility?
Answer:
pest control operators
Question 28: What records might a health inspector reasonably request?
Answer:
purchasing records
Question 29: Which cleaner is best for cleaning a range hood?
Answer:
degreaser
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