SERVSAFE FINAL PRACTICE TEST 80 QUES EXAM

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SERVSAFE FINAL PRACTICE TEST ( 80 QUES) EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: which is an example of a physical contaminant

Answer:

bones in fish

Question 2: what rule for serving bread should food handlers practice

Answer:

do not reserve uneaten bread

Question 3: what should food handler do with food after thawed in microwave

Answer:

check temp in 2 places Question 4: which organization includes inspecting food as one of its primary responsibilities

Answer:

US dept of agriculture Question 5: where should a food handler wash his or her hands after prepping food

Answer:

designated sink for handwashing

Question 6: when should a food handler with a sore throat and fever be excluded from the operation

Answer:

when customers served are high risk population

Question 7: why should food temps be taken in two dif locations

Answer:

temp may vary in the food Question 8: ready to eat TCS food prepped in house must be date marked if it held for more than how many hours

Answer:

24 hours

Question 9: what info must be posted on dishwasher

Answer:

correct settings

Question 10: which process requires variance from authority

Answer:

sprouting seeds or beans Question 11: lasanga was removed from hot service at 11:00 am, what time must be served or thrown out

Answer:

3:00 pm

Question 12: why are people who take certain meds at risk for illness

Answer:

immune systems compromised

Question 13: what temp should water be for manual dishwashing

Answer:

at least 110 F

Question 14: in a self service area, bulk unpackaged food does not need label if

Answer:

does not make claim about health or nutrient content Question 15: local nursing home has yearly barbecue. which food item should not be served

Answer:

rare hamburgers Question 16: what should a server do when taking order from customers concerned about allergies

Answer:

describe each item on menu including any secret ingredients Question 17: nursing home cafeteria staff are creating new menus for breakfast. whats not safe

Answer:

soft boiled eggs Question 18: how should an item that has been recalled by manufacturer be stored

Answer:

seraparately from food that with be served Question 19: tuna salad is removed from cooler at 9:00 am and put out for buffet at 11:00 am.what time must be used?

Answer:

3:00 pm

Question 20: what does L stand for in FDAs ALERT tool

Answer:

look Question 21: what info must be included on label of ready to eat TCS container prepped onsite for retail sale

Answer:

potential allergens

Question 22: what should be done with preset unwrapped utensils that appeared unused

Answer:

clean and sanitize Question 23: food handler is prepping a seafood dish april 4 using shrimp and scallops. shrimp has a use by date of april 8 and scallops by april 10. when should you use the seafood dish by

Answer:

april 8

Question 24: which responsibility is included in food and drug adminitration

Answer:

regulating food transported across state lines Question 25: what type of eggs must be used when preparing raw or undercooked dishes for high risk population

Answer:

pasteurized

Question 26: when can glass thermometers be used

Answer:

when enclosed in shatterproof casing

Question 27: which item should be rejected?

bags of organic cookies in torn packaging milk at 41 F shell eggs at air temp of 45 F live oysters at 50 F

Answer:

bags of organic cookies in torn packaging

Question 28: what is first step in cleaning and sanitizing safety equipt

Answer:

unplug unit