SERVSAFE FINAL PRACTICE TEST 40 QUES EXAM

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SERVSAFE FINAL PRACTICE TEST (40 QUES) EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should a foodservice operator do when responding to a foodborne illness outbreak

Answer:

segregate the product Question 2: What is the minimum internal cooking temp for green beans that are hot held for service?

Answer:

135 F

Question 3: What is the purpose of setting critical limits in a HACCP plan

Answer:

to reduce hazards to safe levels

Question 4: When should a shipment of fresh chicken be rejected

Answer:

the receiving temp is 50 F

Question 5: parasites are commonly associated with?

Answer:

seafood Question 6: What task requires food handlers to wash hands before and after doing

Answer:

handling raw meat, poultry or seafood

Question 7: Metal shavings are which type of contaminant

Answer:

physical

Question 8: What item is considered acceptable work attire for a food handler

Answer:

plain band ring

Question 9: What organization requires Material Safety Data Sheets?

Answer:

Occupational Safety and Health Administration

Question 10: Ciguatera toxin is commonly found in

Answer:

amberjack

Question 11: Which action requires a food handler to change gloves

Answer:

the food handler is wearing gloves that have been torn Question 12: What is minimum time and iodine sanitizer soultion must be in contact with the item being sanitzed

Answer:

30 seconds

Question 13: What is most likely the cause of wheezing and hives

Answer:

food allergies

Question 14: Where should ground fish be stored in a cooler

Answer:

below pork roasts

Question 15: TCS food reheated for hot holding must reach what temp?

Answer:

165 F for 15 seconds

Question 16: Where should staff members eat, drink, smoke, or chew gum

Answer:

in designated areas Question 17: What is minimum water temp required when using hot water to sanitize objects

Answer:

171 F

Question 18: Which is a TCS food?

saltines bananas baked potato coffee

Answer:

baked potato Question 19: What is the 3rd step in cleaning and sanitizing items in a 3 compartment sink

Answer:

rinsing Question 20: What food item does the Food and Drug administration advise against offering on a childrens menu?

Answer:

rare cheeseburgers

Question 21: What method should never be used to thaw food?

Answer:

place the item on a prep counter

Question 22: what is a basic characterstic of a virus

Answer:

requires a living host to grow

Question 23: What should food operators do to prevent spread of Hepatitis A

Answer:

exclude staff with jaundice from the operation

Question 24: What food safety practice can prevent cross-contact

Answer:

washing, rinsing and sanitzing utensils before each use Question 25: What is maximum number of days that ready to eat TCS food prepared on site can be stored if held at 41 F

Answer:

• days

Question 26: What should foodservice operators do to prevent customer illness from Shigella spp. ?

Answer:

control flies inside and outside the operation Question 27: What must a food handler with a hand wound do to safely work with food?

Answer:

bandage the wound with an impermeable cover and wear a single use glove Question 28: Food held at 41 F or lower before removed from refrigeration can be held without temp control up to how many hours?

Answer:

6