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SERVSAFE GENERAL Q'S EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -59 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: HAACP 3
Answer:
critical limits
Question 2: label on in-house ready to eat food must have
Answer:
potential allergens Question 3: What temperature must cooked vegetables reach to be safely hot-held for service?
Answer:
135F 57C
Question 4: HAACP 6
Answer:
verify Question 5: A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
Answer:
3:00 p.m
Question 6: Cut melons stored at what temp?
Answer:
41 or below
Question 7: cooler storage 2`
Answer:
seafood Question 8: Which responsibility is included in the Food and Drug Administration's role?
Answer:
Regulating food transported across state lines
Question 9: What factors influence the effectiveness of a chemical sanitizer?
Answer:
Concentration, temperature, contact time, pH, and water hardness Question 10: How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
Answer:
- hours
Question 11: purpose of setting critical limits
Answer:
to reduce hazards to safe levels Question 12: Minimum internal cooking temp seafood:
Answer:
145F Question 13: Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?
Answer:
clostridium perfringens
Question 14: what is the third step in cleaning and sanitizing items in a three-compartment sink?
Answer:
Rinsing Question 15: FDA Job:
Answer:
Control common risk factors for food borne illness
Question 16: HAACP 7
Answer:
record keeping/documentation
Question 17: Which process requires a variance from the regulatory authority?
Answer:
Sprouting seeds or beans
Question 18: condiments served
Answer:
in original containers
Question 19: parasites associated with
Answer:
wild game Question 20: All ready to eat tcs food stored longer than ___hours must be labeled:
Answer:
24 hours
Question 21: Cooler Storage 1
Answer:
ready to eat food
Question 22: What must a food handler with an infected hand wound do to work safely with food?
Answer:
Cover the wound with an impermeable cover and wear a single-use glove
Question 23: HAACP 4
Answer:
monitoring
Question 24: 3rd step in industrial 3 compartment sink
Answer:
rinsing Question 25: dry storage area conditions:
Answer:
50-70F, 50-60% humidity level Question 26: When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
Answer:
60 minutes
Question 27: info posted on dishwasher
Answer:
correct settings Question 28: What should foodservice operators do to prevent the spread of hepatitis A?
Answer:
Exclude staff with jaundice from the operation Question 29: Symptom: kidney failure
Answer:
e.coli
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