SERVSAFE FOOD HANDLING EXAM

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SERVSAFE FOOD HANDLING EXAM

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: At minimum, how often should a thermometer be checked for accuracy?

A after each use B once daily C once per week D once per shift

Answer:

C

Question 2: What is an example of cross-contact?

A.Serving turkey with sweet potatoes B.Placing brownies with nuts and brownies without nuts on different serving dishes Your answer is not correct.C.Storing milk and lemonade in separate locations D.Deep-frying French fries and shrimp in the same oil

This is the correct answer.

Answer:

D Question 3: The purpose of ventilation is to : A.bring fresh air into the kitchen.B.prevent condensation from building up on the dining room windows.C.remove heat, smoke, and steam from cooking lines.This is the correct answer.D.keep the storerooms cool.

Answer:

C

Question 4: A foodservice worker is diagnosed with Hepatitis

A. As part of the disclosure to the employer, the worker must also:

A.identify to which regulatory agency the worker wants information reported.B.agree to a signed contract regarding the handwashing procedure to use while working with this illness.Your answer is not correct.C.suggest in which area of the operation the worker thinks he or she could safely work.D.tell if he or she lives with anyone who has also been diagnosed with this illness.This is the correct answer.

Answer:

D

Question 5: Which of the following would be considered a violation of food service safety practices?A storing an ice cream scoop in a dipper well with running water B pouring multiple cartons of milk into a large container for ease of service C refrigerating reconstituted dry milk D providing customers with individual servings of butter

Answer:

B Question 6: When washing dishes in a three-compartment sink, the water and detergent

solution in the first sink needs to be changed when the water becomes dirty or:

A.every five minutes.B.when the suds are gone.This is the correct answer.C.after 15 dishes have been washed.D.if the water temperature falls below 171degrees F 77degrees C.Your answer is not correct.

Answer:

B Question 7: Nonfood-contact surfaces must be regularly cleaned and : A.do not need to be sanitized.This is the correct answer.B.

polished.C.must be towel dried.D.sanitized.

Answer:

A

Question 8: Which two labels should be on every package of stored food?

A potential allergies and expiration (use by) date B name of food and potential allergies C ingredients and expiration (use by) date D name of the food and expiration (use by) date

Answer:

D Question 9: A food-service inspector arrives unannounced at your facility while your manager is away and you are in charge. Which of the following would be an inappropriate response?

• Take notes as he points out problems.

B Ask for the inspector's identification and credentials before allowing him entry.C Walk with the inspector as he inspects the facility.D Refuse him entry until your manager returns.

Answer:

B Question 10: If a food-contact surface is in constant use, how often should it be cleaned and sanitized?A Every 8 hours B Every 6 hours C Every 4 hours