SERVSAFE FOOD SAFETY DIAGNOSTIC TEST

PDF Download

SERVSAFE FOOD SAFETY DIAGNOSTIC TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should food handlers do after prepping food and before using the restroom?

Answer:

Take off their aprons

Question 2: When may food handlers wear plain-band rings?

Answer:

At any time Question 3: Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

Answer:

70 degrees F Question 4: A food handler who is receiving a food delivery observes signs of pests in the food.What should be done?

Answer:

The shipment should be refused and prevented from entering the operation

Question 5: 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 6: To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to

food security on file, and know:

Answer:

Who is in the facility

Question 7: Which is a big eight food allergen?

Answer:

Wheat

Question 8: What is a basic characteristic of a virus?

Answer:

Requires a living host to grow

Question 9: What is the minimum internal cooking temperature for seafood?

Answer:

145 degrees F or higher for 15 seconds Question 10: An imminent health hazard, such as water supply interruption, requires immediate

correction or:

Answer:

Closure of the operation Question 11: Ice crystals on a frozen food indicate:

Answer:

Time-temperature abuse Question 12: When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?

Answer:

The bag was placed on a prep table

Question 13: A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Answer:

Management oversight Question 14: When must a consumer advisory be provided for menu items containing TCS food?

Answer:

When the item is raw or undercooked

Question 15: Which feature is most important for a chemical storage area?

Answer:

Good lighting Question 16: When delivering food for off-site service, raw poultry must be stored:

Answer:

Separately from ready-to-eat food Question 17: Which symptom could mean a customer is having an allergic reaction to food?

Answer:

Swollen lips

Question 18: Which of these methods are a safe way to thaw food?

• As a part of the cooking process
• Under running water at 125 degrees F or higher
• Submerged in a sink of standing water at 70 degrees F
• On the counter at room temperature

Answer:

• As a part of the cooking process

Question 19: Which of these items should be rejected?

• Bags of organic cookies in torn packaging
• Bottled milk at 41 degrees F
• Single-use cups in original packaging
• Live oysters with an internal temperature of 50 degrees F

Answer:

• Bags of organic cookies in torn packaging

Question 20: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable Question 21: What is the main reason for food handlers to avoid scratching their scalps?

Answer:

Spreading pathogens to the food Question 22: What should a food handler do when working with an infected cut on the finger?

Answer:

Cover the wound with an impermeable bandage or finger cot and a glove

Question 23: Food must be cooled from 135 degrees F to ____ within 2 hours.

Answer:

70 degrees F Question 24: When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

Answer:

10 seconds