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SERVSAFE FINAL TEST
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -59 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: a manager periodically assesses her active managerial control program to see if it's working. This is an example of which step
Answer:
re-evaluation Question 2: Storing raw meat separately from ready to eat food during transport for off site service helps prevent
Answer:
cross-contamination
Question 3: What is a basic characteristic of a virus?
Answer:
requires a living host to grow
Question 4: which is an example of physical contamination
Answer:
bones in fish Question 5: One way for managers to show that they know how to keep food safe is to
Answer:
become certified in food safety
Question 6: a food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed
Answer:
before putting on gloves Question 7: what should be done to ready-to-eat TCS food that will be prepped on-side and held for longer than 24 hours
Answer:
date-mark it Question 8: A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
Answer:
the cook did not wash hands and put on new gloves before slicing the hamburger buns Question 9: What information must be included on the label of food packaged on-site for retail sale?
Answer:
list of ingredients and sub-ingredients
Question 10: what is the correct way to clean and sanitize a prep table
Answer:
remove bits from the surface, wash, rinse, sanitize, air dry Question 11: food handlers should be restricted from working with or around food if they have what symptoms?
Answer:
sore throat with fever Question 12: labels on containers of ready-to-eat TCS food that was prepped on-site for on-site service must include the
Answer:
common name of the food
Question 13: an operation has a buffet with 12 different items out. how many serving utensils are needed to serve the items on the buffet
Answer:
12
Question 14: what information should a master cleaning schedule contain
Answer:
what should be cleaned, when, by whom, and how
Question 15: what should food handlers do before using the restroom
Answer:
take off their aprons Question 16: a handwashing station should have a garbage container, hot and cold water, soap, a way to dry hands, and
Answer:
signage
Question 17: A customer having an allergic reaction may show which symptom?
Answer:
wheezing Question 18: what must be done with a food item that has passed its expiration date
Answer:
throw the food out
Question 19: how should drain plugs be kept on outdoor garbage containers
Answer:
closed at all times Question 20: when delivering food off site, how must raw meat and ready-to-eat salads be stored
Answer:
store raw meat separate from the salads
Question 21: After what activity must food handlers wash their hands?
Answer:
clearing tables Question 22: when holding hot TCS food for off-site service, at what temperature must it be held
Answer:
135 or above Question 23: a sewage backup has caused an imminent hazard resulting in closure of an operation. what must the manager do prior to reopening
Answer:
notify the local regulatory authorithy Question 24: a food handler drops the end of a hose into a mop bucket and turns the water on to fill it. what has the food handler done wrong
Answer:
created a cross-connection Question 25: when washing hands, what is the minimum time you should scrub with soap
Answer:
10 seconds
Question 26: where should whole cuts of beef be stores in a cooler
Answer:
below ready to eat food Question 27: A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
Answer:
- p.m.
Question 28: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Answer:
smooth and durable
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