SERVSAFE POSTTEST 7TH EDITION EXAM QUESTIONS

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SERVSAFE POSTTEST 7TH EDITION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -60 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

Answer:

who is in the facility.Question 2: A manager who needs to buy a grill for the operation should look for a grill with what mark?

Answer:

NSF

Question 3: Which surfaces must be both cleaned and sanitized?

Answer:

Cutting boards Question 4: Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent

Answer:

cross-contamination.

Question 5: A food handler working in a hotel removes a tuna salad from the cooler at 9:00 a.m.and delivers it to a conference room for an 11:00 a.m. buffet luncheon, where it is held without temperature control. Assuming the tuna salad does not reach 70°F (21°C), by what time must it be served or thrown out?

Answer:

3:00 p.m.

Question 6: When delivering food off site, how must raw meat and ready-to-eat salads be stored?

Answer:

Store raw meat separate from salads.

Question 7: Which item should be rejected?

Answer:

Bags of organic cookies in torn packaging Question 8: A buser scrubbed a garbage can in the dry-food storage area with detergent and a brush. What mistake was made?

Answer:

He cleaned the garbage can near food.Question 9: An operation has a buffet with 12 different items on it. How many serving utensils are needed to serve the items on the buffet?

Answer:

12

Question 10: What should be used to dry hands after washing them?

Answer:

Single-use paper towel Question 11: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials

Answer:

Smooth and durable

Question 12: What is the only jewelry that may be worn on the hands or arms while handling food?

Answer:

Plain, band ring

Question 13: After which activity must food handlers wash their hands?

Answer:

Clearing tables Question 14: Labels on containers of ready-to-eat TCS food that was prepped on-site for on-site service must include the

Answer:

common name of the food.

Question 15: What is the purpose of a food safety management system?

Answer:

To prevent foodborne illness by controlling risks and hazards

Question 16: What should food handlers do before using the restroom?

Answer:

Take off their aprons.

Question 17: What is a basic characteristic of a virus?

Answer:

Requires a living host to grow Question 18: Which individual should apply pesticides in a restaurant or foodservice operation?

Answer:

Pest control operator Question 19: When holding hot TCS food for off-site service, at what temperature must it be held?

Answer:

135°F (57°C) or above

Question 20: What is the correct way to clean and sanitize a prep table?

Answer:

Remove bits from surface, clean, rinse, sanitize, air-dry Question 21: A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Answer:

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Question 22: Hot TCS food should be received at ________ or higher.

Answer:

135°F (57°C)

Question 23: What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

Answer:

Date-mark it.

Question 24: A food-contact surface must be cleaned and sanitized

Answer:

before working with a different type of food.Question 25: Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

Answer:

70°F (21°C)

Question 26: A manager has received a recall notice for a product that she has in stock. What should she do with the product?

Answer:

Store the recalled item separately from other food.Question 27: Where should personal items, like a backpack, be stored in the operation?

Answer:

In a designated area, away from food