SERVSAFE NATIONAL RESTAURANT ASSOCIATION PART EXAM QUESTIONS

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SERVSAFE NATIONAL RESTAURANT ASSOCIATION PART

4/4 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable.

Question 2: What is the correct way to store mops in between uses?

Answer:

Hanging on a hook.Question 3: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong.

Answer:

Created a cross-connnection.Question 4: In a head-sanitizing dishwasher, what is the minimum temperature for the final rinse?

Answer:

180 F (82 C )

Question 5: Which individual should apply pesticides in a foodservice operation.

Answer:

A pest control operator.

Question 6: Which surfaces must be both cleaned and sanitized?

Answer:

Cutting boards.Question 7: When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

Answer:

The bag was placed on a prep table.Question 8: A handwashing station should have hot and cold water, soap, a way to dry hands, and a ?

Answer:

Garbage container.Question 9: A food handler who is receiving a food delivery observes signs of pests in the food.What should be done?

Answer:

The shipment should be refused and prevented from entering the operation.

Question 10: How high must legs be on table-mounted equipment?

Answer:

At least 4 inches (10 centimeters) Question 11: A busser poured some cleaner from its original container into a smaller working container. What else does the busser need to do?

Answer:

Label the working container with its contents.

Question 12: The water provided to a handwashing sink must be ?

Answer:

Potable water only.Question 13: The first step in cleaning and sanitizing items in a three-compartment sink is?

Answer:

Rinsing, scraping, or soaking items.Question 14: After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

Answer:

Sanitizing.Question 15: Grease and condensation buildup on surfaces can be avoided with correct?

Answer:

Ventilation.

Question 16: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how.

Question 17: Where should garbage cans be cleaned?

Answer:

Away from food and utensils.

Question 18: Which does not require sanitizing?

Answer:

Walls.

Question 19: To prevent backflow, a sink must be equipped with a(n)?

Answer:

Air Gap

Question 20: A food-contact surface must be cleaned and sanitized?

Answer:

Before working with a different type of food.