SERVSAFE EXAM CH. 1-10 EXAM QUESTIONS

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SERVSAFE EXAM CH. 1-10 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What is a cross-connection?

Answer:

A link between sources of safe and dirty water Question 2: An operation that has prepared tuna salad can store it at 41°F (5°C) or lower for a maximum of how many days?

Answer:

7 Question 3: What is the best way to prevent a foodborne illness caused by seafood toxin?

• freeze seafood prior to cooking it
• purchase smoked or cured seafood
• purchase seafood from approved, reputable suppliers
• cook all seafood to the proper internal temperature

Answer:

• purchase seafood from approved, reputable suppliers

Question 4: Outdoor garbage containers should be

• labeled as hazardous materials
• kept covered with tight fitting lids
• kept away from customer parking areas
• lined with plastic liners

Answer:

• kept covered with tight fitting lids.

Question 5: Infrared thermometers should be used to measure...

Answer:

surface temperature of a grill.

Question 6: After pooling eggs, they must be

• cooked immediately
• frozen
• stored at 41 degrees F or lower
• a or c

Answer:

• a or c

Question 7: At what temperature do foodborne bacteria grow most quickly?

Answer:

between 70?F and 125?F (21?C and 52?C) Question 8: When storing TCS ready-to-eat food that was prepared on-site, what information must be included on the label?

Answer:

sell by or discard date.

Question 9: What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave?

Answer:

165°F (74°C)

Question 10: What is the minimum internal cooking temperature for stuffed pork chops?

Answer:

165°F (74°C)

Question 11: What is the minimum internal cooking temperature for eggs that will be hot-held for service later?

Answer:

155°F (68°C)

Question 12: FDA public health interventions are designed to...

Answer:

protect public health.

Question 13: Why does buying prepared food help to prevent cross-contamination?

Answer:

it helps to keep raw food away from ready-to-eat food.Question 14: Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to...

Answer:

wash their hands

Question 15: What is the correct way to cool a stock pot of clam chowder?

Answer:

put it in an ice water bath

Question 16: What is the minimum internal cooking temperature for ground beef?

Answer:

155°F (68°C)

Question 17: At what maximum internal temperature should cold TCS food be held?

Answer:

41°F (5°C)

Question 18: What is the first step in developing a HACCP plan?

• Identify critical limits
• Establish monitoring procedures
• conduct a hazard analysis
• determine all critical control points

Answer:

• Conduct a hazard analysis

Question 19: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer:

• inches (10cm)

Question 20: What should foodhandlers do after preparing food and before using the restroom?

Answer:

take off their aprons

Question 21: When should hand antiseptics or sanitizers be used?

• before washing hands
• after washing hands
• in place of washing hands
• in place of wearing gloves

never

Answer:

• after washing hands