SERVSAFE POST TEST EXAM QUESTIONS

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SERVSAFE POST TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -69 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: what is a cross connection

Answer:

link between sources of safe and dirty water

Question 2: material safety data sheets should be

Answer:

kept where staff can access them Question 3: when washing hands the hot water should be at least what temperature

Answer:

100 Question 4: food being cooled must pass quickly through which temperature range to reduce pathogen growth

Answer:

125 - 70

Question 5: what is the basic characteristic of a virus

Answer:

requires a living host to grow

Question 6: hand washing stations are required in areas used for

Answer:

food prep Question 7: Whole Food being held without temperature control cannot exceed which temperature while it's being served

Answer:

70 Question 8: ready to eat TCS food must be date marked if it will be stored for longer then

Answer:

24 hours

Question 9: if a foodborne illness outbreak occurs who should be notified

Answer:

local regulatory Authority

Question 10: how should chemicals be stored

Answer:

away from prep areas Question 11: which symptom could mean a customer is having an allergic reaction to food

• coughing
• dehydration
• swollen lips
• sneezing

Answer:

C Question 12: what practice should be using to prevent Seafood toxins from causing foodborne illness

Answer:

purchasing food from approved reputable suppliers

Question 13: containers for transporting food for off-site service must be food-grade leak-proof and

Answer:

insulated Question 14: what is the most important factor in choosing an approved food supplier

Answer:

it has been inspected and complies with local, state, and federal laws

Question 15: what should food handlers do to make gloves easier to put

Answer:

select the correct glove size

Question 16: when my food handlers wear plain band rings

Answer:

at any time

Question 17: the risk of physical contamination can be reduced by

Answer:

purchasing food from approved, reputable suppliers Question 18: what practice is useful for preventing norovirus from contaminating food

Answer:

quick removal and cleanup of vomit

Question 19: what is cleaning

Answer:

reducing pathogens to a safe level Question 20: food for off-site service should be labeled with a use-by date and time and

Answer:

reheating and service instructions

Question 21: a food handler is prepping a seafood coconut curry dish on April 4th and using shrimp and scallops shrimp as used by date of April 8th in the scallops use by date is April 10th what is the use by date for the seafood

Answer:

April 8th Question 22: how should the temperature of a shipment of sour cream be taken when it arrives and an operation

Answer:

remove the lid of a container and put the thermometer stem into the sour cream

Question 23: which method is a safe way to thaw food

Answer:

as part of the cooking process Question 24: food handlers should be restricted from working with or around food if they have which symptoms

Answer:

sore throat with fever

Question 25: to prevent food allergens from being transferred to food

Answer:

clean and sanitize utensils after handling a food allergen Question 26: hot food can be held intentionally without temperature control for ______ hours

Answer:

4 Question 27: after handling raw me in before handling produce what should food handlers do with their gloves

Answer:

wash hands and change then