SERVSAFE PRACTICE EXAM PER CHEF MIKE

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SERVSAFE PRACTICE EXAM PER CHEF MIKE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the role of the Food and Drug Administration

A Develop the model food code B research the causes of foodborne-illnes out breaks C inspect meat, poultry , and eggs D create recipes for use by hospitals

Answer:

A Question 2: A caterer finishes cooking vegetable soup at noon but does not need to serve it until 7 PM how should the caterer handled the soup A leave the soup at room temperature and reheat it on the stove at 5pm to 165F within 2 hours B put the soup in the steam table, hot-hold it at 120F and reheat it at 5pm to 165F within 2 hours by turning up the steam table temperature C Cool it correctly, store it in a cooler, and then reheat it on the stove to 165°F within two hours D put the soup in the cooler uncovered and then reheat it on the stove at 5pm to 165F within 2 hours

Answer:

C Question 3: Reviewing deficiencies during regulatory inspections can help identify A training gaps B what food sells best C consumer satisfaction D the state of employee morale

Answer:

A

Question 4: When a critical control point is NOT met, a food handler must first

• verify the procedure.
• take corrective action.
• notify the regulatory authority.
• revise the training plan.

Answer:

B

Question 5: A cross-connection can occur when

A overhead pipes connected to the air conditioner begin to leak B grease builds up around pipes C a faucet extends below the flood rim of a sink D an air gap is located under the equipment sink

Answer:

C??Question 6: In general, pathogens grow very slowly or not at all at pH levels below A 4.6 B 5.0 C 6.0 D 6.4

Answer:

A Question 7: A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed an set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?A time-temperature abuse of the roast beef B physical contamination from the cleaning process C chemical contamination of the slicer with the sanitizing solution D cross-contamination of the roast beef with the sanitizing solution

Answer:

A

Question 8: When cooking raw foods in a microwave, food must be

A kept uncovered during the cooking process B stirred midway through the cooking process C cooked for a minimum of 3 minutes D cooked in a disposable container

Answer:

B

Question 9: Where should cleaning supplies be stored?

A in a location away from food prep areas B in the dry-storage area C on the bottom shelf of the walk-in cooler D on top of the dishwasher

Answer:

??

Question 10: At which sink should garbage containers be washed and rinsed

A food-prep B handwashing C three-compartment D service or utility

Answer:

D

Question 11: Single-use gloves must be worn by a food handler when he or she

A is prepping food that will be cooked prior to service B is correctly washing produce in the food prep sink C rotates canned goods in storage D has an open wound on one of his or her hands

Answer:

D??

Question 12: Garbage containers used by operation should be?

A Odor proof, damage resistant, and light in color B Leak proof waterproof and easy to clean C Durable, absorbent, and corrosion resistant D Pest proof, smooth, and made of metal

Answer:

B

Question 13: What can help prevent food contamination at a self-service wedding banquet?A isolating wrapped foods from unwrapped foods B providing one set of tongs for the entire buffet C providing adequate lighting at the buffet service area D using plunge dispensers for the salad dressing

Answer:

????

Question 14: Floor-mounted equipment should be on legs of at least how high?

A 4 in B 6 in C 9 in D 12in

Answer:

B Question 15: Ready-to-eat TCS food must be date marked if it will be stored for longer than A 12 hours B 24 hours C 36 hours D 48 hours

Answer:

B

Question 16: Which must be washed before being prepped for service?

A green onions B shell eggs C dry pasta D raw meat

Answer:

A

Question 17: What is the best way to prevent foodborne illness?

A cooking chicken to 160F B washing hands after using the restroom C storing pans on the floor for easy access D using one knife to chop raw poultry and then raw onions

Answer:

B