SERVSAFE EXAM : EXAM QUESTIONS

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SERVSAFE EXAM :) EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What is the only certain way to prevent backflow?

Answer:

Air gap

Question 2: What is the key to limiting bacterial growth?

Answer:

Controlling time and temperature Question 3: When receiving a delivery of food for an operation, it is important to

Answer:

inspect all food immediately before storing it

Question 4: Where is the only place a food borne virus can reproduce?

Answer:

Person's intestines

Question 5: Which of these would be an unsafe practice concerning ice usage?

Answer:

scooping ice out of the ice machine using a clean drinking glass

Explanation:

Ice must be extracted from a machine using an approved scoop, only. Drinking water must be used to make ice. Using ice to cool food or serving it to a customer for any use is permitted.

Question 6: What is the purpose of Material Safety Data Sheets?

Answer:

Inform employees of safe use and hazards associated with chemicals used in the operation

Question 7: Which of the following

best represents a TCS food?

Answer:

baked potatoes on the counter TCS foods need time and temperature control for safety and baked potatoes are dangerously close to the temperature danger zone if not kept hot enough once baked.This question and the answer choices given were intended to recall Table 1.3: TCS Food, on page 1.8 of the 2017 FDA Food Code updated 7th Edition Servsafe Manager book that introduces TCS foods as "Food Most Likely to Become Unsafe" while also testing critical understanding of pathogen growth, FAT TOM, and the TDZ.This question requires critical understanding of not only which foods are considered TCS, but also the concept of pathogen growth, & what conditions & situations promote pathogen growth

Question 8: An example of TCS (Time/Temperature Control for Safety) food is

Answer:

sliced cantaloupe Question 9: You've been informed of a food recall. You should identify the item, remove it from inventory, label it , &?

Answer:

inform staff

Explanation:

Once the recalled item has been identified, remove it from inventory and label it "Do Not Use" and "Do Not Discard." You should inform staff of the recall & not to move the item.

Question 10: One of the responsibilities of Public Health Services (PHS) is to

Answer:

review and approve food safety plans

Explanation:

PHS review and approve food safety plans as well as other duties. The USDA keeps poultry, meat, and eggs safe, and it's the foodservice manager's job to train staff and create a personal hygiene program.

Question 11: The power goes out in your restaurant. As a manager, what is the

first action you should take?

Answer:

Write down the time

Explanation:

If there is a power outage at your restaurant, you should first make note of the time so you know when the event occurred & can plan accordingly If you have a generator, getting that operational would be an appropriate next step Checking & recording the temperature of food is appropriate, but does not need to be done immediately after the outage occurs TCS foods do not need to be thrown away until they have been in the temperature danger zone for more than 4 hours Question 12: A food handler must be excluded from the operation for which symptom?

Answer:

jaundice

Question 13: Which of these is

not a necessary item at a hand washing station?

Answer:

a mirror to check uniforms

Explanation:

All hand washing stations must have, at minimum, hot and cold running water, a sign that directs staff members to wash their hands, a trash receptacle, soap, and a method for drying hands whether it be single use paper towels or a warm air or high velocity room temperature air hand dryer. Mirrors are not necessary at handwashing stations.Question 14: What is the minimum internal cooking temperature for TCS food cooked in a microwave?

Answer:

165?F

Question 15: What is the intended use for a hand antiseptic?

Answer:

Reduce pathogens on skin

Question 16: You receive a shipment of cold foods and notice the storage temperature is 45° F.This would be a problem for all of these foods except

Answer:

live shellfish 45° F is an acceptable temperature at which to receive live shellfish, such as oysters, mussels, clams, and scallops, but other temperature-controlled food such as poultry, cut melon, and sprouts should be received at 41° F or lower.However , while it is acceptable to receive live shellfish at a temperature of 45°F, it should be cooled to 41°F or lower within four hours.

Question 17: What is the second sink in a three-compartment sink used for?

Answer:

rinsing

Explanation:

A three-compartment sink is typically used for manual dishwashing in commercial settings and follows a specific sequence to ensure dishes are properly cleaned & sanitized

The process in a three-compartment sink is:

1) Washing - The first sink is filled with soapy water, where dishes are scrubbed to remove food particles & grease

2) Rinsing - The second sink is filled with clean water. Dishes are rinsed here to remove soap & any remaining debris

3) Sanitizing - The third sink contains a sanitizing solution, which ensures that any remaining bacteria or pathogens are killed After these steps, dishes should be set out to air dry rather than being towel-dried, as towels can reintroduce bacteria

Question 18: What is the

first thing you should do when notified by a customer of a foodborne illness?

Answer:

Collect their contact information, food eaten, and symptoms

Explanation:

It's important to get as much information from the customer reporting the illness as possible including contact information, what food they ate, and the symptoms they're experiencing.

Hint:

Be sure to consider describing words like