SERVSAFE FOOD EXAM QUESTIONS

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SERVSAFE FOOD EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the best method of checking the temperature of vacuum-packed meat?

• Lay the thermometer stem or probe on the surface of the top package
• place the thermometer stem or probe between two packages of products
• Open a package and insert the thermometer stem or prob into the product
• Insert the thermometer stem or probe through the package into the product

Answer:

ZB Question 2: When a utensil is stored in water between uses, what are the requirements?

• Running water at any temperature, or a container of water at 70

F(21

• or lower
• Running water at any temperature, or a container of water at 135

F(57

• or higher
• Running water at 70

F (21

• or lower, or a container of water at 70

F (21

• or lower
• Running water at 135

F (57

• or higher, or a container of water at 135

F (57

• or higher

Answer:

B Question 3: What is the acceptable contact time when sanitizing food-contact surfaces?

• Soak the item in very hot water for 7 seconds
• Soak the item in an iodine solution for 7 seconds
• Soak the item in a chlorine solution for 7 seconds
• Soak the item in an ammonia solution for 7 seconds

Answer:

C Question 4: What should food handlers do to prevent food allergens from being transferred to food?

• Use clean and sanitized utensils when prepping the order
• Cook food to the appropriate minimum internal temperature
• Store cold food at 41 F or lower
• Label chemical contaminates correctly

Answer:

A

Question 5: To what temperature must soup that contains cooked beef be reheated for hot holding?

• 135F for 15 seconds
• 145F for 15 seconds
• 155F for 15 seconds
• 165F for 15 seconds

Answer:

D Question 6: What is the problem with storing raw ground turkey above raw ground pork?

• Cross- contamination
• Poor personal hygiene
• Time- Temperature abuse
• Cross- contact with allergens

Answer:

A

Question 7: What is the correct temperature for receiving cold TCS food?

• 32

F (0

• or lower
• 41

F (5

• or lower
• 45

F (7

• or lower
• 50

F (10

• or lower

Answer:

B Question 8: A thermometer used to measure the temperature of food must be accurate to what temperature?

A. +- 2F

B. +- 4F

C. +- 6F

D. +- 8F

Answer:

A

Question 9: Who is the most at risk of contaminating food?

• A food handler who spouse works primarily with hight risk population
• A food handler whose younger daughter has diarrhea
• A food handler who gets a lot of aches and pains
• A food handler who eats a lot of rare meat

Answer:

B Question 10: An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

• 2
• 4
• 6
• 8