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SERVSAFE FINAL REVIEW EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -29 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: air drying
Answer:
which method is the correct way to dry tableware, equipment, and food contact surfaces
Question 2: 135 degree F
Answer:
green beans cooked for hot-holding on a buffet must reach a minimum internal temperature of
Question 3: physical contamination
Answer:
food in transport needs to be covered to prevent
Question 4: substitute pasteurized eggs for raw eggs
Answer:
what should a cook do when prepping foods such as Ceaser salad dressing or mayonnaise for highly susceptible populations Question 5: a container of tuna salad is held at 41 degree F with a preparation date of April 18th on April 26th the tuna salad should be
Answer:
7
Question 6: sesame
Answer:
which food is major food allergen Question 7: a food handler comes to work and is not feeling well to whom should he or she immediately report
Answer:
date marking foods with a maximum of 7 days once open and prepared
Question 8: place the thermometer between two packages
Answer:
what is the proper method for measuring the temperature of an unopened packaged food in a display cooler
Question 9: offered in a way that is not misleading
Answer:
food that is honestly presented is
Question 10: sanitize and allow the surfaces and parts to air dry
Answer:
which of the following is the last step in the process used clean and sanitize stationary equipment
Question 11: a consumer advisory on the menu
Answer:
a food establishment that serves raw oysters should have what
Question 12: install screens on windows and vents
Answer:
one method of denying pests access to an operation is to Question 13: Once opened, ready-to-eat foods should be discarded within how many days
Answer:
individual packaging protects the crackers from contamination
Question 14: Which HACCP principle is a food handler following when roasting poultry in an oven and taking the temperature before taking it out?
Answer:
away from food
Question 15: garbage containers used by an operation should be
Answer:
discarded Question 16: what should the discard date be for chicken salad that was prepped and on June 1st
Answer:
cafeteria tray Question 17: The final hot water sanitizing rinse temperature for a stationary rack single temperature machine must be at least
Answer:
person in charge Question 18: slicing fresh tomatoes that will be used for a garnish on a hamburger
Answer:
a food handler must wear single-use gloves when
Question 19: nylon
Answer:
a foodservice manager must buy new cleaning brushes with long lasting bristles that do not absorb moisture which bristle would be the best choice
Question 20: Chemical supplies should be stored*
Answer:
180 degree F
Question 21: which foodborne illness is most often caused by incorrectly canned
Answer:
leak-proof, water proof, and easy to clean
Question 22: provide the food handlers with training related to their jobs duties
Answer:
new food handlers handlers have been hired to work in a food preparation area. what must the person in charge do before the food handlers begin work Question 23: Cold time/temperature control for safety food items should be transported at which temperature
Answer:
7th
Question 24: cross-contamination
Answer:
When drinkable water is contaminated by non- drinkable water, what has occured?
Question 25: 41 degree F
Answer:
ready-to-eat time/temperature control for safety foods (TCS) food prepared onsite may be stored in a cooler for up to 7 days when the maximum internal food temperature is Question 26: individually packaged saltine crackers are not considered time/temperature control for safety food because the
Answer:
41 degree F Question 27: in addition to holding deli meats at a safe cold-holding temperature, another example of a food safety control is
Answer:
botulism
Question 28: frequent garbage removal and disposal
Answer:
to avoid odor and pest problems, what should a food handler do
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