.png){kind=logo}
PDF Download
SERVSAFE EXAM.
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -52 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Most often, food becomes unsafe due to
Answer:
the people that handle the food Question 2: The temperature of wash water in a three-compartment sink should be maintained at
Answer:
110 F
Question 3: Freezing food keeps it safe because freezing
Answer:
slows the growth of pathogens in food Question 4: A food handler diagnosed with jaundice may return to work once seven days have passed and they have
Answer:
a written release from a medical practitioner and regulatory authority approval Question 5: To which minimum internal temperature should gravy be reheated in a microwave?
Answer:
165 F
Question 6: Which item is a food handler permitted to wear on hands and arms?
Answer:
Plain metal band ring Question 7: What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations?
Answer:
Substitute pasteurized eggs for raw eggs Question 8: Viruses such as norovirus and hepatitis A are directly related to contamination from*
Answer:
Feces
Question 9: Floor coving is used to
Answer:
reduce sharp corners on hard-to-clean floors Question 10: Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?
Answer:
165 F Question 11: Recommendations for foodservice regulations are issued at the federal level through the
Answer:
FDA food code Question 12: An operation is serving oysters on the half shell. The operation must provide consumers with a
Answer:
disclosure of raw ingredients
Question 13: Equipment approved for use in the prep area should have a seal of approval from which of the following?
Answer:
NSF Question 14: The agency responsible for inspecting operations that ship food to other states is the
Answer:
FDA Question 15: When a critical control point is NOT met, a food handler must first
Answer:
take corrective action Question 16: Tuna salad in a cooler must be held at or below an internal temperature of
Answer:
41 F Question 17: A food handler would use an infrared thermometer to measure the temperature of which piece of equipment?
Answer:
Flat Grill Question 18: What is the range of temperature where rapid bacteria growth occurs?
Answer:
70 F to 125 F Question 19: The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature falls below 135 F, the cook tells the manager and then reheats the soup to 165 F for 15 seconds. What was the corrective action taken?
Answer:
Reheating the soup to 165 F for 15 seconds
Question 20: What is the minimum number of people to complain of foodborne illness in order to be considered an outbreak?
Answer:
2 Question 21: After switching from cutting cantaloupe to romaine lettuce, the cutting board
Answer:
must be cleaned and sanitized
Question 22: The ambient air thermometer in a walk-in cooler must be located
Answer:
In the warmest part of the unit
Question 23: Which would require single-use gloves?
Answer:
Handling ready to eat foods.
Question 24: Which is a TCS food?
Answer:
Alfafa sprouts
Question 25: Fresh beef must be received at or below
Answer:
41 F Question 26: he cook puts refrigerated lasagna into the steam table at 9:00am for service at noon. This practice is incorrect because the
Answer:
steam table is to be used for holding correctly heated food Question 27: An operation must obtain a variance from the regulatory authority before
Answer:
Curing food
.png)