SERVSAFE EXAM STUDY GUIDE

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SERVSAFE EXAM STUDY GUIDE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How does most contamination of food happen?

Answer:

When people cause the contamination Question 2: What is the most important way to prevent a foodborne illness from viruses?

Answer:

Practice good personal hygiene

Question 3: What information must a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how Question 4: When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?

Answer:

165oF for 15 seconds Question 5: To prevent the deliberate contamination of food, a manager should know

Answer:

whom to contact that suspicious activity

Question 6: What step must managers take after creating a master cleaning schedule and training staff to use it?

Answer:

Monitor the cleaning program Question 7: Ready-to-eat TCS food must be date marked if it will be stored for longer than...

Answer:

24 hours Question 8: What is the most important way to prevent a foodborne illness from bacteria?

Answer:

Control time and temperature

Question 9: How high must legs be on table-mounted equipment?

Answer:

At least 4 inches (10 centimeters) Question 10: Sewage is backing up from a floor drain in a prep area. What is the first thing that should be done?

Answer:

Determine if there is a significant risk to food Question 11: When preparing to wash dishes in a three-compartment sink, what is the first task?

Answer:

Clean and sanitize the sinks and drain boards.Question 12: What food safety features are the most important to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable Question 13: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it.What has the food handler done wrong?

Answer:

Created a cross-connection

Question 14: Food must be cooled from 135oF to ___ within two hours.

Answer:

70oF

Question 15: Soup that is being hot-held on a buffet should be labeled with the

Answer:

name of the food.Question 16: When should a food handler with a sore throat and fever be excluded from the operation?

Answer:

Customers served are primarily a high-risk population

Question 17: What is a cross-connection?

Answer:

Physical link between sources of safe and dirty water Question 18: Which probe should be used to check the temperature of a pork roast?

Answer:

Penetration Question 19: What factor is most important when choosing an approved food supplier?

Answer:

It has been inspected and complies with local, state, and federal laws.Question 20: When checking the internal temperature of food, where should the thermometer be inserted?

Answer:

In the thickest part of the food Question 21: As part of handwashing, food handlers must scrub their hands and arms with soap for at least

Answer:

10 seconds.

Question 22: What is a foodborne illness outbreak?

Answer:

When two or more people report the same illness from eating the same food Question 23: What is manager's responsibility to actively control risk factors for foodborne illnesses called?

Answer:

Active managerial control Question 24: Food for off-site service should be labeled with reheating and service instructions and a(n)

Answer:

use-by date and time Question 25: A food handler has been holding chicken salad for sandwiches in a cold well for five hours.When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

Answer:

Discard the chicken salad Question 26: Which piece of equipment does not meet the appropriate standards for contact with food?

Answer:

Water glass with a CSA Star mark

Question 27: What is the best way to protect food from deliberate tampering?

Answer:

Make it as difficult as possible for someone to tamper with it.Question 28: To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep food defense information accessible, and know

Answer:

whom to contact about suspicious activity.