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SERVSAFE: POST TEST
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -60 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Why are preschool-age children at a higher risk for getting a foodborne illness?
Answer:
They have not yet built up their immune systems.
Question 2: Which food item may be handled with bare hands?
Answer:
Chopped potatoes for soup
Question 3: Which item is stored correctly in the cooler?
Answer:
Macaroni salad stored above raw salmon
Question 4: Where should staff members eat, drink, smoke, or chew gum?
Answer:
designated areas
Question 5: What scenario can lead to pest infestation?
Answer:
Storing recyclables in paper bags
Question 6: What is the best way to eliminate pests that have entered the operation?
Answer:
Work with a licensed pest control operator (PCO).
Question 7: What is one factor that affects the growth of bacteria in food?
Answer:
acidity Question 8: If a food-contact surface is in constant use, it should be cleaned and sanitized at least every
Answer:
- hours
Question 9: What step must managers take after creating a master cleaning schedule and training staff to use it?
Answer:
Monitor the cleaning program
Question 10: Cut melons should be stored at what internal temperature?
Answer:
41°F (5°C) or lower Question 11: What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
Answer:
- days
Question 12: Hot food can be held intentionally without temperature control for ________ hours.
Answer:
4 Question 13: A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
Answer:
3:00 pm
Question 14: When preparing to wash dishes in a three-compartment sink, what is the first task?
Answer:
Clean and sanitize the sinks and drainboards.Question 15: When receiving a delivery of food for an operation, it is important to
Answer:
inspect all food immediately before storing it Question 16: To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
Answer:
whom to contact about suspicious activity.
Question 17: Outdoor garbage containers should be
Answer:
kept covered with tight-fitting lids.Question 18: What type of container should be used to transport TCS food from the place of preparation to the place of service?
Answer:
insulated
Question 19: What is the only certain way to prevent backflow?
Answer:
Air gap Question 20: When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
Answer:
common name of the chemical.Question 21: A consumer advisory should be provided for menu items that contain TCS items that are
Answer:
raw or undercooked.
Question 22: As part of handwashing, food handlers must scrub their hands and arms for at least
Answer:
10 seconds
Question 23: What is a cross-connection?
Answer:
Physical link between safe water and dirty water
Question 24: How should food handlers keep their fingernails?
Answer:
short and unpolished
Question 25: Which action could contaminate food at a self-service area?
Answer:
Allowing customers to reuse plates
Question 26: What is one way that food should NEVER be thawed?
Answer:
room temperature Question 27: What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
Answer:
Restrict the food handler from working with food.Question 28: To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
Answer:
use a test kit to check the sanitizer's concentration when mixing it.
Question 29: Pathogens are likely to grow well in a meat stew that is
Answer:
between 41°F and 135°F (5°C and 57°C).
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