SERVSAFE POSTTEST EXAM QUESTIONS

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SERVSAFE POSTTEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -59 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which type of pathogen is Hepatitis A?

Answer:

virus Question 2: 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 connection Question 3: Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

Answer:

125F to 70F

Question 4: Where should whole cuts of beef be stored in a cooler?

Answer:

below ready to eat food Question 5: What must a food handler do after touching an infected wound with their finger?

Answer:

wash their hands

Question 6: What is a basic characteristic of a virus?

Answer:

requires a living host to grow

Question 7: Which part of a sink prevents backflow of dirty water?

Answer:

the air gap Question 8: Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

Answer:

70F

Question 9: A customer having an allergic reaction may show which symptom?

Answer:

wheezing

Question 10: What should food handlers do before using the restroom?

Answer:

take off their aprons Question 11: A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children

Answer:

are a high risk population Question 12: One way for managers to show that they know how to keep food safe is to

Answer:

become certified in food safety

Question 13: what is the purpose of a food safety management system

Answer:

to prevent foodborne illness by controlling risks and hazards

Question 14: After which activity must food handlers wash their hands?

Answer:

clearing tables Question 15: an imminent health hazard, such as flooding in an operation, requires immediate correction or

Answer:

closure of the operation Question 16: 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 17: When holding hot TCS food for off-site service, at what temperature must it be held?

Answer:

135F

Question 18: What information should a master cleaning schedule contain?

Answer:

what should be cleaned, when, by whom, and how Question 19: Where should personal items, like a backpack, be stored in the operation?

Answer:

in a designated area, away from any food Question 20: 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 21: 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 seperately from the other food Question 22: Large ice crystals in a case of frozen food are evidence that the product may have been

Answer:

thawed and refrozen Question 23: A food handler will be wearing single-use gloves to assemble boxed lunches.When must the food handler's hands be washed?

Answer:

before putting on gloves

Question 24: What is one way to keep an operation pest free?

Answer:

deny pests access to the operation Question 25: What information must be included on the label of food packaged on-site for retail sale?

Answer:

list of ingredients and sub ingredients Question 26: A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?

Answer:

label the working container with its contents Question 27: 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 the food