SERVSAFE MULTIPLE CHOICE QUESTIONS EXAM

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SERVSAFE MULTIPLE CHOICE QUESTIONS EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which process requires a variance from the regulatory authority?

Answer:

Sprouting seeds or beans Question 2: What organization requires a safety data sheet to be included with hazardous chemicals?

Answer:

Occupational Safety and Health Administration (OSHA) Question 3: What type of eggs must be used when preparing raw or undercooked dishes for high risk populations

Answer:

Pastuerized Question 4: What symptom can indicate that a customer is having an allergic reaction?

Answer:

Wheezing or shortness of breath

Question 5: A food handler has just finished storing a dry food delivery. What was done correctly?

Answer:

Stored food away from the wall Question 6: What must an operation do before packaging pasteurized free juice for on site for later sale?

Answer:

Obtain a variance

Question 7: Which food is associated with salmonella typhi?

Answer:

Beverages Question 8: Bulk unpackaged food in self-serve areas must be labeled when:

Answer:

The manufacturer claims the food is healthy Question 9: What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

Answer:

Maximum registering thermometer Question 10: What practice is useful for preventing norovirus from causing foodborne illness

Answer:

Correct hand washing

Question 11: Which responsibility is included in the FDA's role?

Answer:

Regulating food transported across state lines Question 12: What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Answer:

135 degrees F (57C)

Question 13: Single use gloves are not required when

Answer:

Washing produce Question 14: What should staff do when receiving a delivery of food and supplies?

Answer:

Visually inspect all food items Question 15: What symptoms requires a food handler to be excluded from the operation?

Answer:

Jaundice

Question 16: What is the minimum internal temp for a veal chop?

Answer:

145F Question 17: In a self-service area, bulk unpackaged food does not need a label if the product

Answer:

Does not make a claim about health or nutrient content

Question 18: What temperature must a stuffed lobster be cooked to?

Answer:

165F Question 19: What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

Answer:

Clean and sanitize the utensils

Question 20: What must food handlers do when handling RTE food?

Answer:

Wear single use gloves