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SERVSAFE EXAM
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -91 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Tuna salad in a cooler must be held at or below an internal temperature of
Answer:
41 F Question 2: The temperature of wash water in a three-compartment sink should be maintained at
Answer:
110 F Question 3: During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do?
Answer:
Throw out the cooked poultry and reinforce correct food handling Question 4: Viruses such as norovirus and hepatitis A are directly related to contamination from
Answer:
feces Question 5: Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least
Answer:
- inches
Question 6: An operation must obtain a variance from the regulatory authority before
Answer:
curing food
Question 7: Which item can be re-served to customers?
Answer:
Unopened prepackaged food
Question 8: When a critical control point is NOT met, a food handler must first
Answer:
take corrective action Question 9: A handwashing sink shall be equipped to provide hot water at a temperature of
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100 F
Question 10: Freezing food keeps it safe because freezing
Answer:
slows the growth of pathogen in food.
Question 11: One of the Big Eight allergens is
Answer:
soybeans Question 12: What is the minimum number of people to complain of foodborne illness in order to be considered an outbreak?
Answer:
2
Question 13: Which type of contaminant is a bone in a fish fillet?
Answer:
Physical
Question 14: The ambient air thermometer in a walk-in cooler must be located
Answer:
in the warmest part of the unit Question 15: The temperature of vegetable beef stew 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 for 15 seconds. What was the corrective action taken?
Answer:
Reheating the soup to 165 for 5 seconds.Question 16: An operation is serving oysters on the half shell. The operation must provide consumers with a
Answer:
disclosure of raw ingredients
Question 17: A service sink is used for
Answer:
cleaning mops and throwing out waste water
Question 18: Which item is a food handler permitted to wear on hands and arms?
Answer:
Plain metal band ring
Question 19: Which action helps slow pathogen growth?
Answer:
holding food at 41 degrees or lower Question 20: After cooking TCS food in the microwave to a minimum internal temperature of 165 F for 15 seconds, which step should be taken next?
Answer:
Allow food to stand covered for 2 minutes after cooking to obtain an even temperature
Question 21: The water temperature in the wash sink of a three-compartment sink must be at least
Answer:
110 F Question 22: The agency responsible for inspecting operations that ship food to other states is the
Answer:
FDA Question 23: What is the range of temperature where rapid bacteria growth occurs?
Answer:
70 F to 125 F Question 24: Ready-to-eat TCS food prepared on-site and stored at the correct temperature can be held for up to how many days?
Answer:
7 Question 25: Equipment approved for use in the prep area should have a seal of approval from which of the following?
Answer:
NSF Question 26: TCS type of food that is cooked, cooled and then reheated for hot holding must be reheated so that all parts of the food reach a temperature of 165 F for how many seconds?
Answer:
15
Question 27: Most often, food becomes unsafe due to
Answer:
the people that handle the food
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