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SERVSAFE PRACTICE EXAM 3 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Food service can workers wear fake nails and nail polish:
Answer:
If they follow proper hand washing guidelines Question 2: The best way to prep foods is to (check all that apply):
Answer:
Prepping different foods at different times after all the food contact surfaces, tools and equipment have been washed, rinsed and sanitized, or prepping different foods at different tables with different tools equipment prevents cross-contamination. Cross contamination occurs when the same prep areas, tools and equipment are used continuously for different foods without being washed, rinsed or sanitized.Question 3: A food allergen is:
Answer:
A naturally occurring protein in an ingredient or food that some people are sensitive Question 4: Cleaning supplies, chemicals and tools should be stored:
Answer:
Away from food prep and food storage areas
Question 5: To take an accurate temperature you must (check all that apply):
Answer:
Take temperatures in more than one spot Take the temperature in the center or thickest part of the product Allow enough time for the thermometer to record the correct temperature Question 6: In order to make sure that thermometers will accurately take the temperature of
foods, they must (check all that apply):
Answer:
Be accurate to +/-2 degrees F Be calibrated before each shift Question 7: Deliveries should be scheduled:
Answer:
When staff is scheduled and has time to inspect and put away items in a timely manner Question 8: Allergic Symptoms are:
Answer:
Are very serious and they can quickly escalate to anaphylaxis shock and lead to death Question 9: Food service workers can work with wounds on their hands when:
Answer:
They are covered by an impermeable bandage and a single use glove Question 10: Laser or infrared thermometers are not a good choice for checking the
temperatures of foods being held because:
Answer:
They measure the surface temperatures of foods
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