SERVSAFE MASHUP EXAM QUESTIONS

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SERVSAFE MASHUP EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: A delivery or rice boxes should be rejected if the

Answer:

box bottom is water stained

Question 2: Food handlers with facial hair must...

Answer:

wear a beard restraint

Question 3: Which date should be placed on the label of leftover pasta salad?

Answer:

the day it should be discarded

Question 4: A cherry pit in a slice of pie is which type of contamination?

Answer:

physical Question 5: What is the maximum number of days that potato salad may be kept if it remains at room temperature of 41 degrees or lower?

Answer:

• days

Question 6: Floors in a food prep area must be?

Answer:

Cleaned regularly Question 7: Which is a way to prevent contamination of hot food on display in a self-service area?

Answer:

providing fresh plates for return visits by customers Question 8: If a backflow prevention device can not be installed,what is an alternative method that can be used to avoid back-siphonage?

Answer:

air gap

Question 9: What is an example of physical contaminant?

Answer:

piece of plastic Question 10: What is the minimum distance above the floor at which dry food must be stored?

Answer:

• inches

Question 11: The maximum internal receiving temperature for fresh poultry is

Answer:

41 degrees

Question 12: When a food recall occurs, the operation must?

Answer:

Discontinue use of the food item Question 13: Raw animal foods cooked in a microwave need to reach at least... in all parts of the food

Answer:

165 degrees

Question 14: Which items must be cleaned and sanitized to prevent cross-contamination

Answer:

food-contact surfaces Question 15: What is the minimum number of compartments a sink must have for manual warewashing

Answer:

3 Question 16: To prevent time-temperature about when transporting time/temperature control for safety foods which practice should a food handler follow?

Answer:

transport hot TCS food in an insulated food container at 135 degrees or higher

Question 17: Which symptoms indicate an allergic reaction?

Answer:

hives and itchy rash Question 18: Nausea, vomiting,diarrhea,jaundice, and fever are all reportable...

Answer:

symptoms

Question 19: Before which activity must food handlers properly wash hands?

Answer:

putting away clean utensils

Question 20: One of the major food allergens is?

Answer:

soybeans Question 21: A customer who consumes peanuts and experiences swelling and difficulty breathing may be experiencing

Answer:

an allergic reaction

Question 22: A food defense plan is a written document that records procedures to

Answer:

control or minimize the risk of international contamination Question 23: A backup of sewage in the operator's storeroom would be a reason to contact the local regulatory authority because it is considered...

Answer:

imminent health hazard Question 24: Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an operation are all important elements of...

Answer:

conducting hazard analysis

Question 25: How can an operation assist customers with food allergies?

Answer:

designate a manager to answer all-allergy-related questions from questions Question 26: A correctly designed and installed air curtain can be used to prevent?

Answer:

pests from entering the operation

Question 27: Which activity would be permitted in the prep area?

Answer:

drinking from a closed beverage container with a straw

Question 28: Garbage containers used by an operation should be?

Answer:

Leak proof, waterproof, and pest proof, easy to clean.Question 29: A food handler lifts a leaking garbage bag over the food prep counter when passing through the prep area on the way to the dumpster. What should the person in charge do?

Answer:

stop,correct,and retrain the food handler on the correct procedures