SERVSAFE. EXAM QUESTIONS

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SERVSAFE. EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which is a TCS (Temperature Control Safety.) food?

Answer:

Sprouts.Question 2: A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

Answer:

Soap.

Question 3: Wheezing and hives are symptoms of

Answer:

Food Allergies.

Question 4: What is the definition of sanitizing?

Answer:

Reducing the pathogens on a surface to safe levels.Question 5: A broken water main has caused the water in an operation to appear brown. What should the manager do?

Answer:

Contact the local regulatory authority before use.

Question 6: As a part of handwashing, food handlers must scrub their hands and arms for at least

Answer:

10 seconds.Question 7: Which agency enforces food safety in a restaurant or foodservice operation?

Answer:

State/local regulatory authority.Question 8: What should a manager of a quick-service operation do if a food handler reports having, diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

Answer:

Exclude the food handler from the operation.Question 9: Peanuts and soy products are two possible food items that can be dangerous for people with

Answer:

Food Allergies.

Question 10: How high should floor-mounted equipment be from the floor?

Answer:

At least 6 inches (15 centimeters.) Question 11: A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Answer:

Label the item to prevent it from accidentally being placed back in inventory.

Question 12: Which does not require sanitizing?

Answer:

Walls.

Question 13: How often must you check the temperature of hot food that is being held with temperature control?

Answer:

At least every 4 hours.

Question 14: What is a cross-connection?

Answer:

Physical link between sources of safe and dirty water.Question 15: What step must managers take after creating a master cleaning schedule and training staff to use it?

Answer:

Monitor the cleaning program.Question 16: A catering employee removed a tray of lasagna from hot-holding for service in a

hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

Answer:

3:00 p.m (4 hours.)

Question 17: What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41 degrees (5 celcius) before it must be sold, served, or thrown out?

Answer:

• days.

Question 18: Where should staff members eat, drink, smoke or chew gum?

Answer:

Designated areas.Question 19: What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

Answer:

Restrict the food handler from working with food.

Question 20: Pathogens are likely to grow well in a meat stew that is

Answer:

Between 41 degrees and 135 degrees (5 celcius and 57 celsius.) Question 21: Why are preschool-age children at a higher risk for getting a foodborne illness?

Answer:

They have not yet built up their immune systems.Question 22: What is the best way to eliminate pests that have entered the operation?

Answer:

Work with a licensed pest control operator (PCO.)

Question 23: Which action could contaminate food at a self-service area?

Answer:

Allowing customers to reuse plates.

Question 24: Which item is stored correctly in the cooler?

Answer:

Macaroni salad stored above raw salmon.Question 25: Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of...

Answer:

Cross-contamination.

Question 26: Cut melons should be stored at what internal temperature?

Answer:

41 degrees (5 celcius) or lower.

Question 27: What is one factor that affects the growth of bacteria in food?

Answer:

Acidity.