SERVSAFE FINAL EXAM QUESTIONS

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SERVSAFE FINAL EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -87 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: for which of the following cleaning issues are general purpose detergents effective?

Answer:

check the master cleaning schedule

Question 2: coving

Answer:

The curved, sealed edge placed between the floor and the wall that makes this area easier to clean

Question 3: remove them from inventory and relocate them to a separate area

Answer:

What is the best way to handle recalled food items?

Question 4: after handwashing

Answer:

when should hand antiseptics be used in an operation Question 5: the space between a wall-mounted faucet and the sink rim is an example of an

Answer:

carton does not have a shellfish identification tag on the outside

Question 6: avoid time-temperature abuse

Answer:

the person in charge assigns a cook to monitor and record temperatures on the steam table in order to

Question 7: ALERT is an acronym that represents

Answer:

avoid the deliberate contamination of food Question 8: what is the MAXIMUM number of days that potato salad may be kept if it remains at a temperature of 41F

Answer:

away from food items, in clearly labeled containers

Question 9: cleaned regularly

Answer:

floors in a food prep area must be

Question 10: food that is honestly presented is

Answer:

different types of food are cooked in the same fryer

Question 11: obtain a variance from the regulatory authority

Answer:

an operation that wants to serve clams that are displayed live in a tank until preparation must

Question 12: handwashing stations must contain which item

Answer:

service sink

Question 13: rinse, scrape or soak all items before washing

Answer:

when cleaning and sanitizing equipment in a three-compartment sink

Question 14: Cross-contact occurs when

Answer:

time it must be thrown out

Question 15: photos of the chemical

Answer:

Which information is required on a safety data sheet (SDS)?

Question 16: ice-paddle

Answer:

when cooling food, an acceptable alternative to the two-stage cooling method is to use a

Question 17: providing fresh plates for return visits by customers

Answer:

which is a way to prevent contamination of hot food on display in a self-service area?

Question 18: sealed with tight-fitting lids

Answer:

outside garbage containers must be

Question 19: safe and contaminated water

Answer:

a cross-connection is a link between

Question 20: in a container of sanitizer solution

Answer:

where must cloths used for wiping counters and quipment be stored in between use?

Question 21: the approval of the regulatory authority

Answer:

an operation has been closed because it has been found to be the source of a foodborne illness outbreak. this operation can reopen if it has

Question 22: suffering from diarrhea

Answer:

under which condition might food handlers contaminate fresh plant food after delivery?

Question 23: how can an operation assist customers with food allergies

Answer:

creating an air gap between the faucet spout and the rim of the sink

Question 24: dairy products other than milk, MUST be received at or below

Answer:

a way to decrease the risk of intentional food contamination

Question 25: cleaning mops and throwing out waste water

Answer:

A service sink should be used for

Question 26: Chemical

Answer:

Traces of pesticide are found on raw poultry breasts. Which type of contamination is this

Question 27: Which items may be re-served to customers

Answer:

common name Question 28: using hard water when preparing a sanitizing solution will cause the sanitizer to be

Answer:

6th

Question 29: live clams must be rejected if the

Answer:

135F