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SERVSAFE!! EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -61 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: When a critical control point is NOT met, a food handler must first
Answer:
take corrective action Question 2: A server uses a pewter pitcher to serve margaritas and several guests become ill.The most likely cause of the illness is
Answer:
acidity of the beverage caused the pewter to leach, resulting in chemical contamination Question 3: A food handler would use an infrared thermometer to measure the temperature of which piece of equipment?
Answer:
Flat grill
Question 4: Food that has NOT been honestly presented must be
Answer:
thrown out
Question 5: Which action helps slow pathogen growth?
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Holding food at 41 F or lower
Question 6: After switching from cutting cantaloupe to romaine lettuce, the cutting board
Answer:
must be cleaned and sanitized Question 7: What is the minimum number of people to complain of foodborne illness in order to be considered an outbreak? *
Answer:
2 Question 8: Fruits and vegetables that are cooked for hot holding must be cooked to minimum internal temperature of
Answer:
135 F
Question 9: A food handler should wash their hands
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between handling money at a register and mopping the restroom
Question 10: Single-service items must be received
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in undamaged original packaging Question 11: Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130 F. The soup is pulled and reheated. What temperature must the soup be reheated?
Answer:
165 F Question 12: A handwashing sink shall be equipped to provide hot water at a temperature of
Answer:
100 F Question 13: Floor-mounted equipment that is NOT easily movable must be mounted at least how far off of the floor? *
Answer:
- inches
Question 14: Which would require single-use gloves?
Answer:
Handling ready-to-eat foods Question 15: The temperature of wash water in a three-compartment sink should be maintained at
Answer:
110 F Question 16: What agency is responsible for inspecting meat, poultry, eggs, fruits, and vegetable that are shipped across state lines?
Answer:
USDA Question 17: Equipment approved for use in the prep area should have a seal of approval from which of the following?
Answer:
NSF Question 18: The risk of foodborne illness caused by parasites can be reduced by
Answer:
purchasing fish and produce from an approved supplier
Question 19: Using food coloring to make ground beef appear fresher is
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not allowed by the regulatory authority
Question 20: Which of the following is a physical contaminant
Answer:
dirt Question 21: Shucked shellfish can be removed from their original container for display when the shellstock tag is retained for how many days?
Answer:
90
Question 22: A 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 23: Metal shavings in a can of peaches is considered what type of contamination?
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Physical Question 24: Staff exposure to hepatitis A must be reported to the regulatory authorities within how many days?
Answer:
30 Question 25: Food handlers may wear fingernail polish or artificial nails if they
Answer:
wear intact gloves in good repair
Question 26: Which type of packaging is reduced-oxygen packaging (ROP)?
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Vacuum packaging Question 27: How many days do shellstock records need to be maintained after the last item has been sold?
Answer:
90 Question 28: After cooking TCS food in the microwave to a minimum internal temperature of 165 F for 15 seconds, which step should be taken next?
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Allow food to stand covered for 2 minutes after cooking to obtain an even temperature Question 29: Later in the shift a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day
Answer:
Throw it out
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