SERVSAFE EXAM PRACTICE EXAM QUESTIONS

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SERVSAFE EXAM PRACTICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which food item can be re-served?

Answer:

Sealed packets of oyster crackers Question 2: One of the FDA-recommended food safety responsibilities of a manager is?

Answer:

Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored Question 3: You have discovered signs of a cockroach infestation in your dry storage area.What should your first step be to address the problem?

Answer:

Call a licensed Pest Control Operator to inspect the building and develop an approach

Question 4: Where should employee coats and backpacks be stored?

Answer:

In a closet or room away from food prep areas Question 5: Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?

Answer:

Principle 6 - Verifying that the system works

Question 6: An employee is coughing and complaining of experiencing vomiting and diarrhea.How should the situation be handled?

Answer:

Send the employee home immediately, and require a note from their doctor before they return to work

Question 7: Where should chemicals be stored in a food service operation?

Answer:

In a closet or shelving area away from food preparation areas

Question 8: How many days can properly prepared and stored TCS food be kept?

Answer:

• days

Question 9: A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer?

Answer:

General contact information and a description of what food and drink the customer consumed Question 10: A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what time should the salad be discarded?

Answer:

8:00 pm.

Food held without temperature control can be served for up to 6 hours, providing is has been properly prepared and stored beforehand. If at any point in the 6-hour window the food exceeds 70?F, it must be discarded immediately. TCS food being served to high-risk populations can never be served or stored without temperature control.Question 11: A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of?

Answer:

The product has undergone thawing and re-freezing Question 12: What temperature range is referred to as "the danger zone"?

Answer:

41?F - 135?F

Question 13: Cooler and freezer thermometers should be accurate to within

Answer:

± 3?F (or 1.5?C) Question 14: How can a food handler reduce or eliminate the risk of food contamination?

Answer:

Washing their hands after using the restroom Question 15: You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken?

Answer:

Dispose of any potentially contaminated food, and instruct the employee on proper handwashing procedure immediately Question 16: How long should documentation for both frozen and farm-raised fish be kept?

Answer:

90 days from the sale of the fish Question 17: It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?

Answer:

Discard the soup, heat a new batch to 135?F and place it in a working steam table.Temperatures should be monitored regularly - at least once every 4 hours. However, if temperatures are checked every two hours, it allows time for corrective action. Food found to be out of the proper temperature zone in this shorter time frame can be reheated and served.

Question 18: What is the sanitizer concentration range for chlorine sanitizers?

Answer:

50-99 ppm Different sanitizers require different concentrations and dilutions to sanitize properly. Chlorine sanitizers, such as bleach, require the same concentration in hot and cold water, and water with high or low pH, making them very versatile and effective.

Question 19: What would be classified as an imminent health hazard?

Answer:

A broken water main in the facility.An imminent health hazard is a situation that poses a significant threat or danger to health that requires immediate correction or closure. A broken water main can cause a number of serious health and safety

issues for a food service operation, such as contamination of food or food prep areas, and lack of safe water for handwashing and cooking.Question 20: The final sanitizing rinse of a high-temperature dishwasher must be at least

______:

Answer:

180?F.

Question 21: Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area?

Answer:

Whole, unpeeled bananas Question 22: After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness?

Answer:

An allergic reaction

Question 23: How long should hands and arms be scrubbed during handwashing?

Answer:

20-25 seconds

Question 24: What is an accepted covering for an infected cut on the hand?

Answer:

A plastic Band-Aid under a single-use glove

Question 25: What can hand sinks be used for?

Answer:

Handwashing only

Question 26: What is the sanitizer concentration range for iodine sanitizers?

Answer:

12.5-25 ppm Iodine sanitizers work best in cool water and require a slightly longer contact time (30 seconds) to properly sanitize an item.