SERVSAFE PRACTICE EXAM EXAM QUESTIONS

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SERVSAFE PRACTICE EXAM EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What food item does the Food and Drug Administration advise against offering on a children's menu?A Rare cheeseburgers B Egg salad C Peanut butter and jelly sandwiches D Fried shrimp

Answer:

Rare Cheeseburger

Question 2: How many days can properly prepared and stored TCS food be kept?

Answer:

• days

Question 3: The final sanitizing rinse of a high-temperature dishwasher must be at least ______:

Answer:

180 F Question 4: What would be the minimum internal cooking temperature of a chopped salmon burger?

Answer:

155 F

Question 5: What would be classified as an imminent health hazard?

Answer:

A broken water main in the facility Question 6: When can a food handler with a sore throat and a fever return to work with or around food?A The fever is gone for 24 hours.B The sore throat is gone.C A written medical release is provided. D No symptoms are experienced for 24 hours.

Answer:

a written medical release is provided

Question 7: Which food item can be re-served?

Answer:

Sealed packets of oyster crackers

Question 8: Where should chemicals be stored in a food service operation?

Answer:

In a closet or shelving area away from food preparation areas Question 9: What should foodservice operators do to prevent the spread of hepatitis A?A Cook food to minimum internal temperatures B Freeze fish for 36 hours before serving C Exclude staff with jaundice from the operation D Purchase mushrooms from approved, reputable suppliers

Answer:

exclude staff with jaundice from the operation

Question 10: Which of the following is an example of a physical contaminate?

Answer:

A piece of wood found in a customer's salad

Question 11: What can hand sinks be used for?

Answer:

Handwashing only

Question 12: When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?A 60 minutes B 45 minutes C 30 minutes D 15 minutes

Answer:

60 minutes Question 13: Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?

Answer:

Principle 6 - Verifying that the system works Question 14: What is the minimum internal cooking temperature for green beans that are hot-held for service?

A 165?F (74?C)

B 155?F (68?C)

C 145?F (63?C)

D 135?F (57?C)

Answer:

135 F Question 15: Ready-to-eat food should NEVER be handled with bare hands in what situation?

Answer:

When food is being served to a high-risk population, like children or the elderly Question 16: Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?

Answer:

To prevent time-temp abuse Question 17: A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?

Answer:

Assess the number of cleaning duties assigned to the shift to be sure they can be completed in the required time frame

Question 18: Which food may be re-served to customers?

A Unused, uncovered condiments B Uneaten bread C Unopened pre-packaged food D Unused whole fruit garnish

Answer:

unopened pre-packaged food

Question 19: What method should never be used to thaw food?

A Place the item in a cooler B Place the item on a prep counter C Microwave the item D Cook the item

Answer:

Place them in a prep counter

Question 20: Which group of individuals has a higher risk of foodborne illness?

A Teenagers B Elderly people C Women D Vegetarians

Answer:

elderly people Question 21: How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?A Use an air probe to check the temperature of the delivery truck B Hold an infrared thermometer to the outside of the case or carton C Place the thermometer stem between shipping boxes for a reading D Place the thermometer stem into an opened container

Answer:

place the thermometer stem into an opened container

Question 22: To wash hands correctly, a food handler must first

A apply soap.B wet hands and arms.C scrub hands and arms vigorously.D use a single-use paper towel to dry hands.

Answer:

wet hands and arms