SERVSAFE PRACTICE 1 EXAM QUESTIONS

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SERVSAFE PRACTICE 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How should chemicals be stored?

Answer:

Away from prep areas

Question 2: Hot TCS food being held for service must be at what temperature?

Answer:

135 or above

Question 3: The purpose of a food safety management system is to

Answer:

Prevent foodborne illness by controlling risks and hazards Question 4: A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing burger buns. What mistake was made?

Answer:

The cook did not wash hands and put on new gloves before slicing the hamburger buns Question 5: After handling raw meat and before handling produce, what should food handlers do with their gloves?

Answer:

Wash hands and change them

Question 6: When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

Answer:

10 Seconds

Question 7: Where should food handlers wash their hands

Answer:

Designated sink for hand-washing

Question 8: A food item that is received with an expired use-by date should be

Answer:

Rejected Question 9: Full cooked raw meat should be placed:

Answer:

Above all raw meat Question 10: Cold food can be held intentionally without temperature for hours as long as it does no exceed 70 F (21 C)

Answer:

6 Question 11: Supplies should be stored away from the walls and at least off the floor

Answer:

• inches (15 centimeters)

Question 12: A power outage has left hot TCS food out of temperature control for six hours.What must be done with the food?

Answer:

Throw the food away Question 13: A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Answer:

Management oversight

Question 14: Which individual should apply pesticides in a food service operation

Answer:

A pest control operater Question 15: 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 16: Which is the most effective sanitizer and what temperature should the water be?

Answer:

Chlorine and water temperature should be over 100 Question 17: Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

Answer:

Cross contamination

Question 18: What is the water temperature for Quats to do it's job?

Answer:

75 F (24 C)

Question 19: Which is an example of physical contamination?

Answer:

Bones in fish Question 20: What food item does the FDA advise against offering on a children's menu?

Answer:

Rare cheeseburgers Question 21: What is the main reason for food handlers to avoid scratching their scalps?

Answer:

Spreading pathogens to the food

Question 22: When should a food handler with a sore throat and fever be excluded from the operation?

Answer:

Customers served are primarily a high risk population

Question 23: HACCP Program

Answer:

-Identify significant hazards at points within a product's flow through an operation (biological, chemical and physical hazards)

• Identifies how to prevent, eliminate or reduce hazards to safe levels
• Is documented in a written plan(the plan is specific to the facility's menu, customers, equipment,

processes and operations

Question 24: Which item should be rejected?

Answer:

Bags of organic cookies in torn packaging

Question 25: What is the best way to protect food from deliberate tampering?

Answer:

Make it as difficult as possible for someone to tamper with it

Question 26: Which does not require sanitizing?

Answer:

Walls Question 27: A hand-washing station should have hot and cold water, soap, a way to dry hands and a

Answer:

Garbage container

Question 28: What is the minimum internal cooking temperature for seafood?

Answer:

145 or higher for 15 seconds