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SERVSAFE FINAL EXAM EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Thermometers should be ____ before each shift to ensure accuracy
Answer:
Calibrated
Question 2: All produce should be purchased from an
Answer:
Approved supplier Question 3: Employees with a sore throat with a fever should be ___ from working with or around food
Answer:
Restricted Question 4: Cleaning the surface of some tomato sauce cans so they can be accepted is an example of
Answer:
Reconditioning
Question 5: Sprouts is a __ food
Answer:
TCS
Question 6: ___ probe is used for internal temperature of food
Answer:
Penetration
Question 7: Hot holding should be held at
Answer:
135 or higher
Question 8: When a person eats food containing pathogens
Answer:
Foodborne infections
Question 9: A disease carried or transmitted to people by food
Answer:
Foodborne Illness
Question 10: Temp for vegetables, fruit, pasta, beans
Answer:
135F
Question 11: An infrared thermometer cannot be used to take the ___ temperature
Answer:
Internal
Question 12: Cold food can be held at a max of
Answer:
- hours
Question 13: T or F: Glass thermometers can be used to measure food temperatures
Answer:
False
Question 14: Information should be posted on the dishwashing machine regarding
Answer:
Water temp, pressure, conveyor speed, and chemical concentration Question 15: Droppings, signs of gnawing, tracks, nesting materials and holes can be signs of
Answer:
Rodents
Question 16: Causes miscarriage, found in deli meats
Answer:
Listeria
Question 17: 1. Purchasing food from unsafe sources
- Failing to cook food adequately
- Holding food at incorrect temps
- Contaminated equipment
- Poor personal hygiene
Answer:
Top reasons for outbreak Question 18: Focuses on identifying specific points where it is essential to prevent, eliminate, or reduce biological, chemical, or physical hazards to a safe level
Answer:
Hazard Analysis Critical Control Point (HACCP) Question 19: ___ should not be washed before storage because it increases chances of ___
Answer:
washed, mold
Question 20: 3 ways food becomes contaminated
Answer:
TTC, cross contamination, poor personal hygiene
Question 21: Foreign objects
Answer:
Physical contaminants Question 22: ___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms
Answer:
10
Question 23: When properly washing hands, water should be
Answer:
100F Question 24: Government control regarding food safety in the US is exercised at three levels
Answer:
Federal, State, local
Question 25: 3 types of contamination
Answer:
Biological, physical, chemical Question 26: What is the most important way to prevent a foodborne illness from bacteria?
Answer:
TTC Question 27: Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all
Answer:
Common food allergens Question 28: The process of reducing the number of harmful microorganisms from a clean surface to safe levels
Answer:
Sanitizing
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