SERVSAFE PRACTICE EXAM

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SERVSAFE PRACTICE EXAM

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A food handler comes to work with diarrhea. What should the manager tell the food handler to do?A.) Do not work with food B.) go home C.) clean the restroom after each use D.) only bus tables

Answer:

B.) go home Question 2: What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail use?A.) Quality of the food B.) potential allergens C.) reheating instructions D.) storage requirements

Answer:

B.) potential allergens

Question 3: Single-use gloves are not required when

A.) the food handler has a latex sensitivity B.) cleaning stationary equipment C.) washing produce D.) handling cooked food

Answer:

C.) washing produce

Question 4: What is the minimum internal cooking temperature for a veal chop?

A.) 135F

B.) 145F

C.) 155F

D.) 165F

Answer:

B.) 145F

Question 5: Where should a food handler wash his or her hands after prepping food?A.) three-compartment sink B.) utility sink C.) designated sink for handwashing D.) food-prep sink

Answer:

C.) designated sink for handwashing Question 6: When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff?A.) Telephone B.) text or email message C.) labels on food D.) verbal instructions

Answer:

C.) labels on food

Question 7: What rule for serving condiments should be practiced?

A.) serve condiments in original containers B.) serve condiments in antimicrobial containers C.) combine bowls of leftover condiments with fresh ones D.) serve bottle condiments that remain open between uses

Answer:

A.) serve condiments in original containers

Question 8: Why should food temperatures be taken in 2 different locations?

A.) To ensure the thermometer is calibrated correctly B.) It is required by the manufacturer C.) To ensure the thermometer is accurate +- 2F D.) Temperature may vary in the food

Answer:

D.) temperature may vary in the food

Question 9: When can glass thermometers be used?

A.) When candy is being made B.) When checking liquids C.) When enclosed in a shatterproof casing D.) When hanging in a cooler

Answer:

C.) When enclosed in a shatterproof casing

Question 10: What rule for serving bread should food handlers practice?

A.) do not re-serve uneaten bread B.) reheat uneaten bread before serving to other customers C.) Recycle unused, uncovered butter for use in other food times D.) clean and sanitize bread baskets between each customer

Answer:

A.) do not re-serve uneaten bread Question 11: Lasagna was removed from hot holding for service at 11:00 a.m. By what time must it be served or thrown out?

A.) 12:00 p.m.

B.) 2:00 p.m.

C.) 3:00 p.m.

D.) 4:00 p.m.

Answer:

C.) 3:00 p.m.

Question 12: What scenario can lead to pest infestation?

A.) storing recyclables in paper bags B.) cleaning up spills around garbage containers C.) rotating products using the FIFO method D.) installing air curtains above doors

Answer:

A.) storing recyclables in paper bags

Question 13: What strategy can prevent cross-contamination?

A.) buy food that does not require prepping B.) prep food on both sides of a cutting board C.) prep raw food and ready-to-eat food at the same time D.) avoid time-temperature abuse

Answer:

A.) buy food that does not require prepping

Question 14: In a self-service area, bulk unpackaged food does not need a label if the product A.) makes a claim about health or nutrient content B.) does not make a claim about health or nutrient content C.) has been prepared at an unregulated processing plant D.) has been prepared at a vendor's processing plant

Answer:

B.) does not make a claim about health or nutrient content Question 15: A food handler has cooled a container of chili to 70F in 1 hour. How much time is left to cool the chili to 41F?A.) 2 hours B.) 3 hours C.) 4 hours D.) 5 hours

Answer:

D.) 5 hours Question 16: How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?A.) 2 hours B.) 3 hours C.) 6 hours D.) 8 hours

Answer:

C.) 6 hours Question 17: What practice is useful for preventing Norovirus from causing food borne illness?A.) cooking food to minimum internal temperature B.) correct handwashing C.) cooling food rapidly D.) encouraging staff to get flu shots

Answer:

B.) correct handwashing

Question 18: Which is an example of physical contamination?

A.) Sneezing on food B.) Touching dirty food-contact surfaces C.) Bones in fish D.) Cooking tomato sauce in a copper pan

Answer: