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SERVSAFE 9/2024 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -97 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Dumping mop water
Answer:
All flooring in food prep areas must be?Question 2: what should be considered when choosing a suitable probe for monitoring the temperature of a hamburger patty?
Answer:
thickness of the patty
Question 3: The concentration of a sanitising solution should be measured using
Answer:
a test kit
Question 4: An example of a corrective action is
Answer:
reheat food that has dropped below the minimum temperature Question 5: What food safety hazard can occur when solutions use to clean frozen yogurt machine are not completely drained?
Answer:
Chemical Contamination
Question 6: 135 to 70 within 2 hours
Answer:
What food should a guest with a shell stock allergy avoid?Question 7: room temperature canned tuna is opened and immediately placed on a salad bar. to use time as a food safety control, the maximum temperature the tuna can reach is
Answer:
70 degrees
Question 8: Exclusion
Answer:
What contains a common food allergen?
Question 9: What is a cross-connection?
Answer:
Physical link between safe water and dirty water OR Point where no portable substance comes in contact with portable drinking supply
Question 10: outside garbage containers must be
Answer:
sealed with tight fitting lids
Question 11: Untreated shell eggs can be the source of
Answer:
Salmonella
Question 12: where should wiping cloths be kept between uses
Answer:
sanitising solution Question 13: Ready to eat hot food stored without temperature control must be discarded after how many hours
Answer:
- hours
Question 14: NSF International is an organisation that
Answer:
Floor mounted equipment must have legs that are at least how tall?
Question 15: Accurate to 2 degrees + or -
Answer:
What would be an appropriate sign for instructing consumers about the proper use of a self service food bar?
Question 16: plain wedding band
Answer:
when working, food handlers must wear what in support of food safety?Question 17: Which of the following is the best location for chemical detergents and sanitizers to be stored?
Answer:
Secure, cool, dry and well ventilated area away from food items
Question 18: physical
Answer:
what should foodservice operators do to prevent the spread of hepatitis A?
Question 19: connections between two threaded faucets should have an approved?
Answer:
vacuum breaker
Question 20: 135°F(57 °C)
Answer:
Why should food temperatures be taken in 2 different locations?
Question 21: shrimp
Answer:
what is the minimum internal cooking temp for chicken breast?
Question 22: 24 hours
Answer:
what is the minimum internal cooking temperature for a veal chop?
Question 23: A non-food-contact surface MUST be
Answer:
nonabsorbent Question 24: where must any food that is expired, damaged, or unsafe to use be stored?
Answer:
discard in the trash
Question 25: In which type of sink should a food handler wash his/her hands?
Answer:
Dedicated handwashing sink Question 26: The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet.Which is performed incorrectly?
Answer:
The mop is stored in a bucket in the supply closet
Question 27: Clean plate for each trip to the bar
Answer:
After checking the internal temperature of a food, a food employee placed the thermometer prober directly back into the thermometer case sleeve. What step did the employee forget to do?
Question 28: cover raw foods
Answer:
a food employee cooks chicken to 165 degrees. according to the FDA Food Code, what is the minimum hot-holding temperature for the chicken.?Question 29: Which one of the following is an example of a critical control point for handling beef stew?
Answer:
If a food handler discovers mold growing on tomatoes in the walk in cooler, the tomatoes should be...
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