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SERVSAFE EXAM PRACTICE
Qs and Ans - Expert- Explanation - ing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What is the best way to prevent the deliberate contamination of food?A.Scan all news broadcasts for potential terrorist activity.B.Allow customers access to prep and storage areas and keep them unlocked.C.Contact the FDA for assistance with monitoring food.D.Identify where food items are most at risk and take steps to protect them.
Answer:
D.Identify where food items are most at risk and take steps to protect them.Question 2: When soaking items in hot water to heat sanitize them, which is the minimum temperature required?A.
171°F
(77°C).
B.65°F
(18°C).
C.
151°F
(66°C).
D.75°F
(24°C).
Answer:
A.
171°F
(77°C).
Question 3: In some regions, some regulators might allow false nails if
A.a pair of single-use gloves is worn.B.if the food handler had false nails when hired.C.they are not too long.D.they are not covered in nail polish.
Answer:
A.a pair of single-use gloves is worn.
Question 4: The main purpose of a key drop delivery is to
A.get deliveries from unapproved vendors when no one is there.B.accept deliveries after hours when the business is closed.C.return the key provided to a delivery person.D.
accept potentially adulte food when the business is closed.
Answer:
B.accept deliveries after hours when the business is closed.Question 5: Which is the maximum allowable air temperature for receiving shell eggs?A.50°F
(10°C)
or lower B.32°F
(0°C)
or lower C.
135°F
(57°C)
or lower D.45°F
(7°C)
or lower
Answer:
D.45°F
(7°C)
or lower Question 6: When storing food on a truck for delivery, where should the ready-to-eat food be stored?A.In containers below the raw meat B.Separately from the raw meat C.Next to the raw meat
D.In the same box as the raw meat
Answer:
B.Separately from the raw meat Question 7: When checking food temperatures, in which type of food should the thermometer be inserted in the thickest part of the food?A.Packaged food, like a carton of milk B.Meat, poultry, and fish C.Bulk food D.Reduced oxygen packaged (ROP) food
Answer:
B.Meat, poultry, and fish
Question 8: The temperature of the water used for handwashing should be
A.warm.B.cool.C.cold.D.ice cold.
Answer:
A.warm.
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