SERVSAFE EXAM REVIEW POWERPOINT

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SERVSAFE EXAM REVIEW POWERPOINT

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -51 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: cover it with a restraint

Answer:

a food handler with facial hair must Question 2: a food handler is diagnosed with an illness caused by shigella spp. What must the manager do

Answer:

contact the regulatory authority

Question 3: vacuum breaker

Answer:

which food item should be rejected at receiving?

Question 4: 180 F (super hot)

Answer:

what is a critical control point (CCP) Question 5: A nursing home food manager best protects the elderly residents' health by serving

Answer:

pasteurized apple cider (high risk population, juice, eggs has to be pasteurized, and things cant be undercooked (ex. medium rare)

Question 6: To ensure proper hygiene when handling food, it is important to have

Answer:

an approved handwashing sink Question 7: If chemicals are transferred to a secondary container, the secondary container must

be labeled with the chemicals:

Answer:

Common Name (ex. bleach) Question 8: reducing the amount of liquid used to cook the chili and adding ice to it after cooking

Answer:

The best way to prevent pests from becoming a problem in an operation is to Question 9: Shrimp for seafood salad is cooked on Tuesday, October 13th and cooled to less than or equal to 41 F. Pasteurized crab meat is added to the cooked shrimp on Oct 15th, cooked with chilled mayo and spices, plated on beds of lettuce, and placed in the cooler for banquet service on Friday Oct. 16th. What is the use-by date for leftover panned up salad

Answer:

Monday Oct. 19 (we can keep things for 7 days, and it starts on the day you made it)

Question 10: Water activity is a measure of

Answer:

vapor pressure Question 11: after inspecting morning deliveries, which items should be rejected immediately

Answer:

fresh mussels at 51 F (mussels have to be at 41 F or below) Question 12: A nursing home has prepared a roast on Tuesday for service the next day, the roast was reheated to a(n)

Answer:

oven to 165 for 15 seconds

Question 13: 6 inches

Answer:

A food handler in a high-risk pop facility reported to a manager that he has been diagnosed with norovirus. He can return to work

Question 14: wear a bead restraint

Answer:

which plumbing device helps prevent a backflow?

Question 15: What device prevents backflow when a hose is connected to a faucet

Answer:

vaccuum breaker Question 16: the regulatory authority must be notified if a food handler is diagnosed with an illness caused by

Answer:

salmonella typhi

Question 17: held between use in a sanitizer station

Answer:

When is an operation required to have more than one type of sanitizer test kit?Question 18: when inspecting a shipment of fresh fruit and vegetables, a food handler should

Answer:

check containers for evidence of insect contamination

Question 19: cooking poultry to the proper internal temp

Answer:

Cooked rice should be held at a minimum temp of

Question 20: if using more than one kind of chemical sanitizer

Answer:

shellstock identification tags accompanying shellfish deliveries must be kept for many days after their use?

Question 21: Food preparation equipment shall be certified for sanitation by

Answer:

An ANSI accredited certification program (ANSI inspects equipment)

Question 22: biological contaminants that can result in food poisoning are

Answer:

bacteria, viruses, and toxins

Question 23: thermometer in a cooler should be placed in the part that is

Answer:

warmest (typically near the door)

Question 24: work with a pest-control operator

Answer:

Tooth picks and beverage stirrers are classified as

Question 25: Hot food must be received at or above a temperature of

Answer:

135 F Question 26: Large ice crystals on a case of frozen poultry indicate that the product has been

Answer:

thawed and refrozen

Question 27: look at the security of products in the operation

Answer:

A food handler with long hair should

Question 28: put all hair under a hat

Answer:

Tableware and utensils that are NOT single use must be kept at least how many off of the floor?