SERVSAFE GLOSSARY: KEY TERMS DEFINITIONS FOR

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SERVSAFE GLOSSARY: KEY TERMS & DEFINITIONS FOR

FOOD SAFETY EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Most foodborne illness is caused by biological contamination

Answer:

true

Question 2: At what temperature can dry storage rooms be kept?

• 40°F to 60°F
• 41°F to 135°F
• 50°F to 70°F
• 35°F to 70°F

Answer:

• 50°F to 70°F

Question 3: What is the correct method to help cool a pork roast faster?

• Put the roast in the freezer for 30 minutes to cool it quickly, and then put it in the refrigerator
• Put the roast in an ice water bath
• Cut the roast into smaller pieces

• Put the roast on a shallow pan on the counter

Answer:

• Cut the roast into smaller pieces

Question 4: Which is an UNSAFE serving practice?

• Carrying multiple plates of food on a tray
• Holding flatware by the handles when setting a table
• Serving soup with a long-handled ladle
• Holding glassware by the rims

Answer:

• Holding glassware by the rims

Question 5: The temperature of a roast is checked to see if it has met its critical control limit of 145°F. This is an example of

• Verification
• Monitoring
• Record keeping
• Hazard analysis

Answer:

• monitoring

Question 6: The temperature of a pot of beef stew is checked during holding. The stew has NOT met the critical limit of 135°F and is discarded according to house policy. Discarding the stew is an example of which HACCP principle?

• Monitoring
• Corrective action
• Hazard analysis
• Verification

Answer:

• Corrective action

Question 7: Eggs cooked and held on hot-holding equipment must be cooked to an internal temperature of

• 140°F for 15 seconds
• 145°F for 15 seconds
• 155°F for 15 seconds
• 165°F for 15 seconds

Answer:

• 155°F for 15 seconds

Question 8: A thermistor or thermocouple is best for taking internal temperatures of food

Answer:

true Question 9: A thermometer calibrated by the ice-point method should be set to 41°F

Answer:

false

Question 10: Which practice could help prevent cross contamination?

• Calibrating a thermometer before using it
• Purchasing pre-cooked chicken breasts
• Preparing small batches of food at one time
• Taking temperatures every 4 hours

Answer:

• purchasing precooked chicken breasts

Question 11: Tofu and Soy are TCS foods and major food allergens

Answer:

true

Question 12: Parasites are link to what type of food?

• Reduced Oxygen Packed (ROP) Food
• Prepared Salads
• Seafood
• Poultry

Answer:

• Seafood

Question 13: Adults are more likely than pre-school age children to get sick from contaminated food

Answer:

false Question 14: Which is the best thermometer to measure the internal temperature of foods?

• TTI (time temperature indicator)
• Infrared thermometer
• The temperature gage on the outside of the refrigerator
• A digital thermocouple

Answer:

• A digital thermocouple

Question 15: Most disease-causing bacteria can grow within a temperature range of 41°F-135°F

Answer:

true