SERVSAFE PRACTICE EXAM QUESTIONS

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SERVSAFE PRACTICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When preparing to wash dishes in a three-compartment sink, what is the first task?

Answer:

Clean and sanitize the sinks and drain boards Question 2: How often must you check the temperature of hot food that is being held with the temperature control?

Answer:

At least every 4 hours Question 3: A catering employee removed a tray of lasagna from hot-holding for service in a

hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

Answer:

3:00 pm

Question 4: Which agency enforces food safety in a restaurant or foodservice operation?

Answer:

State or local regulatory authority

Question 5: To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

Answer:

whom to contact about suspicious activity

Question 6: To work with food, a food handler with an infected hand wound must

Answer:

cover the wound with an impermeable cover and wear a single-use glove Question 7: What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41 degrees before it must be sold, served, or thrown out?

Answer:

• days

Question 8: What step must managers take after creating a master cleaning schedule and training staff to use it?

Answer:

Monitor the cleaning program

Question 9: How long must shell-stock tags be kept on file?

Answer:

90 days after the last shellfish was sold or served from the container Question 10: To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

Answer:

use a test kit to check the sanitizer's concentration when mixing it

Question 11: Outdoor garbage containers must be

Answer:

kept covered with tight-fitting lids

Question 12: What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

Answer:

restrict the food handler from working with food Question 13: A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

Answer:

soap Question 14: When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

Answer:

date the chemical was transferred

Question 15: Wheezing and hives are symptoms of

Answer:

food allergies

Question 16: Which food item may be handled with bare hands?

Answer:

Chopped potatoes for soup Question 17: A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manger do exit?

Answer:

Label the item to prevent it from accidently being placed back in inventory