SERVSAFE EXAM EXAM QUESTIONS

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SERVSAFE EXAM EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -79 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What temperature must stuffed lobster be cooked to?

• 155 °F (68 °C) for 15 seconds
• 165 °F (74 °C) for 15 seconds
• 135 °F (57 °C) for 4 minutes
• 145 °F (63 °C) for 4 minutes

Answer:

• 165 °F (74 °C) for 15 seconds

Question 2: What condition promotes the growth of bacteria?

a) Food held between 70 ?F and 125 ?F (21 ?C and 52 ?C)

b) Food with a pH that is highly alkaline

c) High acidity

d) Low levels of moisture

Answer:

a) Food held between 70 ?F and 125 ?F (21 ?C and 52 ?C)

Question 3: What does the L stand for in the FDA's ALERT tool?

Answer:

Listen Question 4: What should staff do when receiving a delivery of food and supplies?

a) Stack the delivery neatly and inspect it within 12 hours

b) Store it immediately and inspect it later

c) Visually inspect all food items

d) Inspect non-food items first

Answer:

c) Visually inspect all food items

Question 5: In a self-service area, bulk unpackaged food does not need a label if the product...

• has been prepared at an unregulated processing plant.
• makes a claim about health or nutrient content.
• has been prepared at a vendor's processing plant.
• does not make a claim about health or nutrient content.

Answer:

• does not make a claim about health or nutrient content.

Question 6: A food handler is prepping a seafood dish on April 4, using shrimp and scallops.The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

a) April 10

b) April 4

c) April 12

d) April 8

Answer:

d) April 8

Question 7: What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

a) Quality of the food

b) Reheating instructions

c) Potential allergens

d) Storage requirements

Answer:

c) Potential allergens

Question 8: When can raw, unpackaged meat be offered for self-service?

a) When the meat is frozen

b) At Mongolian barbecues

c) When the meat is high quality

d) At organic food stands

Answer:

b) At Mongolian barbecues

Question 9: What must an operation do before packaging fresh juice on-site for later sale?

a) Contact OSHA

b) Hold produce at 41 °F (5 °C) or lower

c) Freeze the juice

d) Obtain a variance

Answer:

d) Obtain a variance

Question 10: What factors influence the effectiveness of a chemical sanitizer?

a) Concentration, protein, acidity, air temperature, strength

b) Concentration, temperature, contact time, pH, and water hardness

c) Concentration, absorbency, moisture, alkalinity, salinity

d) Concentration, water activity, reactivity, pressure, density

Answer:

b) Concentration, temperature, contact time, pH, and water hardness

Question 11: Single-use gloves are not required when...

• washing produce
• cleaning stationary equipment
• the food handler has a latex sensitivity
• handling cooked food

Answer:

• washing produce

Question 12: What scenario can lead to pest infestation?

a) Installing air curtains above doors

b) Rotating products using the FIFO method

c) Cleaning up spills around garbage containers

d) Storing recyclables in paper bag

Answer:

d) Storing recyclables in paper bags

Question 13: When should a food handler with a sore throat and fever be excluded from the operation?

a) Before the regulatory authority is notified

b) After the food handler has a sore throat that has lasted for more than 5 days