SERVSAFE MULTIPLE CHOICE REVIEW EXAM QUESTIONS

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SERVSAFE MULTIPLE CHOICE REVIEW EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What is the most important way to prevent a food borne illness from bacteria?

Answer:

control time+ temp

Question 2: What maximum internal temperature should cold TCS food be held at?

Answer:

41 F

Question 3: What temp must TCS food be reheated to if it will be hot-held?

Answer:

165 F for 15s Question 4: Which type of thermometer can read temp w/o touching the item's surface?

Answer:

infrared Question 5: What should food handlers do to prevent food allergens from being transferred to food?

Answer:

clean+ sanitize utensils before use

Question 6: A food handler preps+ delivers meals to elderly cancer patients at home. What symptoms require this food handler to stay home from work?

Answer:

sore throat w fever Question 7: What is required when receiving fish that will be served raw or partially cooked?

Answer:

it must be correctly frozen before you receive it

Question 8: Eggs+ peanuts are dangerous for people w which condition?

Answer:

food allergies

Question 9: What is the 1st step in developing an HACCP plan?

Answer:

conduct a hazard analysis Question 10: A food handler drops the end of a hose into a mop bucket and turns on the water to fill it. What has the food handler done wrong?

Answer:

created a cross-connection Question 11: What must food handlers do to food immediately after thawing it in the microwave oven?

Answer:

cook it

Question 12: Which food should not be offered on a kids' menu?

Answer:

rare hamburger Question 13: What item must customers take each time they return to a self-service area for more food?

Answer:

clean plate

Question 14: Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

Answer:

hep a, norovirus, salmonella typhi, nontyphoidal salmonella, shigella spp, EHEC

Question 15: Wheezing+ shortness of breath are symptoms of what?

Answer:

allergic reaction

Question 16: What is the minimum internal cooking temp for ground beef?

Answer:

155 F for 15s Question 17: Reviewing temp logs+ records to make sure HACCP plan is working is an example of

Answer:

verification Question 18: What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

Answer:

variance from regulatory authority Question 19: A thermometer used to measure temp of food must be accurate to what temp?

Answer:

+/- 2 F

Question 20: A slicer was unplugged, taken apart, cleaned, and sanitized. Then the food handler put it back together. What mistake was made?

Answer:

failed to rinse the machine after wiping it down w detergent+ water Question 21: The 5 common mistakes that can lead to FBIs are failing to cook food adequately, holding food at incorrect temps, using contaminated equip, practicing poor personal hygiene, and

Answer:

purchasing food from unsafe sources.

Question 22: What is required for measuring the sanitizing rinse temp in a high-temp dishwasher?

Answer:

maximum registering thermometer Question 23: Which piece of jewelry can be worn on a food handler's hand or arm?

Answer:

plain band ring Question 24: How should cartons of coleslaw be checked for the correct receiving temp?

Answer:

open a carton+ insert a thermometer stem into the food Question 25: An operation has a small salad bar w 8 different items on it. How many utensils are needed?

Answer:

8

Question 26: Shiga toxin-producing

• coli is commonly linked w what type of food?

Answer:

raw ground beef

Question 27: At what minimum temp should hot TCS food be held?

Answer:

135 F

Question 28: How far above the floor should food be stored?

Answer:

at least 6" Question 29: What must be included on the label of TCS food that was prepped in-house?

Answer:

date that the food should be thrown out