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SERVSAFE PRACTICE EXAM 1 EXAM QUESTIONS
Qs and Ans - Expert- Explanation - ing score -90 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: in addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
Answer:
at least 2
Question 2: what is the example of physical contamination?
Answer:
bones in fish Question 3: what is the main reason for food handler to avoid scratching their scalps
Answer:
spreading pathogens to the food Question 4: cold food can be held intentionally without temperature control for __ hours as long as it does not exceed 70F
Answer:
6 Question 5: what is the minimum temperature that must be maintained when holding hot soup for service
Answer:
135F
Question 6: After handling raw meat and before handling produce, what should food handlers do with their gloves?
Answer:
wash hands and change them
Question 7: Which is a Big Eight food allergen?
- broccoli
- wheat
- no answer is correct
- pork
- grapes
Answer:
b
Question 8: which does not require sanitizing
Answer:
walls
Question 9: food must be cooled from 135F to ___ within 2 hours
Answer:
70F Question 10: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Answer:
smooth and durable
Question 11: Which is a biological contaminant?
Answer:
Norovirus in shellfish
Question 12: what is the minimum internal cooking temperature for seafood?
Answer:
145F or higher for 15 seconds Question 13: what should be done to ready to eat TCS food that will be prepped on site and held for longer than 24 hours?
Answer:
serve it within the next hour
Question 14: Which items should be rejected?
- bottled milk at 41F
- no answer is correct
- live oysters with an internal temp of 50F
- bags of organic cookies in torn packaging
- single use cups in orginial packing
Answer:
D Question 15: which individual should apply pesticides in a foodservice operation?
Answer:
pest control operator Question 16: Where should personal items, like a coat, be stored in the operation?
Answer:
in a designated area away from food Question 17: 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 18: which method is a safe way to thaw food?
Answer:
as a part of the cooking process
Question 19: Ice crystals on a frozen food item indicate
Answer:
Time-temperature abuse
Question 20: What is a basic characteristic of a virus?
Answer:
Requires a living host to grow Question 21: a managers responsibility to actively control risk factors for foodborne illnesses is called
Answer:
active managerial control Question 22: 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 23: 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 24: 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 25: Which surfaces must be both cleaned and sanitized?
Answer:
cutting boards
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