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SERVSAFE FINAL REVIEW PART 2 - 2017 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: date of prep
Answer:
food that is prepped and packaged in an operation must include what information on the label?
Question 2: failing to cook food correctly
Answer:
which is a common foodborne-illness risk factor?
Question 3: a medical alert bracelet
Answer:
when prepping food, a hood handler should not wear which item?
Question 4: refused upon delivery
Answer:
if an order of vacuum-packaged, sliced deli meat is delivered at 49 F the meat should be
Question 5: young children and people with compromised immune system
Answer:
highly susceptible populations include
Question 6: has an open wound on one of his or her hands
Answer:
single-use gloves must be worn by a food handler when he or she
Question 7: packaging food using the reduced oxygen packaging (ROP) method
Answer:
which special process requires a HACCP plan?
Question 8: plain ring
Answer:
while prepping food, the only acceptable jewelry that a food handler can wear is a
Question 9: contains insects
Answer:
a delivery of fresh produce should be rejected if it
Question 10: will not be cooked further
Answer:
gloves should be used when handling ready-to-eat food that
Question 11: after washing hands
Answer:
when should food handlers use hand antiseptics?
Question 12: a list of all ingredients used in descending order by weight
Answer:
a label on foods prepared and packaged onsite for retail sales must list which information?
Question 13: for display only
Answer:
without a variance, clams, mussels, and oysters that are stored in a shellfish tank in the dining room must be
Question 14: major allergens
Answer:
to help prevent cross-contact, labels on packaged food must contain all of the food's
Question 15: 135 F
Answer:
before adding hot TCS food to a steam table, the food's temperature must be at least
Question 16: 6 inches
Answer:
how many inches above the floor should stationary equipment be installed at a minimum?
Question 17: contact the regulatory authority
Answer:
a food handler is diagnosed with an illness caused by Shigella spp. What must management do?
Question 18: 6 inches
Answer:
how far off the floor should cleaned and sanitized utensils be stored on kitchen shelving?
Question 19: feces
Answer:
viruses such as norovirus and hepatitis A are directly related to contamination from
Question 20: concentration
Answer:
what information does a chlorine test kit provide about a sanitizing solution?
Question 21: discard it
Answer:
a manager notices some food items in the cooler that have not been properly labeled. What should the manager do with the foods?
Question 22: substitute pasteurized eggs for raw eggs
Answer:
what should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations?
Question 23: packages are covered with ice crystals
Answer:
a delivery of packaged frozen vegetables should be rejected if the
Question 24: washed, rinsed, and sanitized
Answer:
a container of peanut butter is accidentally dropped onto a prep table during delivery. Since peanut butter has leaked from the broken container onto the prep table, the table must be
Question 25: 135 F
Answer:
hot food must be received at or above a temperature of
Question 26: 165 F
Answer:
baked sausage-stuffed mushroom caps must reach which internal temperature for 15 seconds?
Question 27: in a labeled, approved food containers with tight-fitting lida
Answer:
how should open, bagged, dry food such as flour, rice, and sugar be stored?
Question 28: symptom-free for at least 24 hours
Answer:
food handlers with vomiting and diarrhea should be excluded from the operation until they are
Question 29: purchasing fish and produce from an approved supplier
Answer:
the risk of foodborne illness caused by parasites can be reduced by
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