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SERVSAFE FINAL EXAM
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Which of the following are TSE foods: Cooked rice, sliced melon, uncooked rice, sliced watermelon.
Answer:
Cooked Rice and Sliced melon Question 2: What should food handlers do to prevent food allergens from being transferred to food?
Answer:
Clean and sanitize utensils before use.Question 3: The temperature of a roast is checked to see if it has met its critical limit of 145 degrees for 4 minutes. This is an example of which HACCP principle?
Answer:
Monitoring Question 4: What food safety features are the most important to look for when selecting flooring?
Answer:
Smooth and durable
Question 5: What condition promotes the growth of bacteria?
Answer:
Food held between 70 and 125 degrees Question 6: When the garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?
Answer:
The bag was placed on a prep table.
Question 7: Which is an example of physical contamination?
Answer:
Bones in fish Question 8: When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?
Answer:
In front of food with later use-by dates
Question 9: What strategy can prevent cross-contamination?
Answer:
Buy food that does not require prepping.Question 10: You should label all ready-to-eat TCS food that is prepped in-house and held longer than...
Answer:
24 hours
Question 11: How long must shell stock tags be kept on file?
Answer:
90 days after the containers have been emptied of the last shellfish was served from the container.Question 12: Why are preschool-age children at a higher risk for foodborne illnesses?
Answer:
They have not built up strong immune systems.
Question 13: What is the correct temperature for receiving cold TCS food?
Answer:
41 degrees or lower Question 14: What symptom can indicate a customer is having an allergic reaction?
Answer:
Wheezing or shortness of breath.
Question 15: What is the internal cooking temperature for chicken breast?
Answer:
165 degrees for 15 seconds
Question 16: What does the L stand for in the FDA ALERT tool?
Answer:
Look Question 17: A package of flour that arrives on the receiving docks with signs of dampness on the bag should be...
Answer:
rejected and returned to the supplier Question 18: A hand washing station should have soap, hot and cold water, signage, a way to dry hands, and...
Answer:
a garbage container
Question 19: Food in storage should be rotated using which method?
Answer:
First in, first out Question 20: What is the calibration nut on the bimetallic stemmed thermometer used for?
Answer:
To keep it accurate
Question 21: Cold TCS food must be received at what internal temperature...
Answer:
At 41 degrees or lower
Question 22: What is a TCS food? Coffee, saltines, baked potatoes, or bananas?
Answer:
Baked potato Question 23: Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
Answer:
Time temperature abuse Question 24: A foodhandler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong?
Answer:
The foodhandler did not store ready-to-eat food above raw food.Question 25: A cook wore single-use gloves while forming raw ground beed into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
Answer:
The cook did not wash hands and put on new gloves before slicing the hamburger buns.
Question 26: What is the correct way to clean and sanitize.a prep table?
Answer:
Remove food from the surface, wash, rinse, sanitize, and air-dry Question 27: What is the maximum acceptable receiving temperature for fresh poultry?
Answer:
41 degrees Question 28: What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?
Answer:
Insert the thermometer stem or probe into the thickest part of the product.
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