SERVSAFE PRACTICE EXAMS EXAM QUESTIONS

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SERVSAFE PRACTICE EXAMS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: what step should be followed when partially cooking meat, seafood, poultry or eggs?

Answer:

heat the food to its required minimum internal temperature before serving it Question 2: what is the minimum lighting intensity of hand washing and dishwashing areas

Answer:

20 foot candles

Question 3: how can food borne illnesses caused by parasites be prevented

Answer:

purchase products from approved suppliers

Question 4: why are elderly people at high risk for foodborne illness

Answer:

changes occur in their organs

Question 5: food in a vending machine must be held at

Answer:

130F or higher

Question 6: what is an example of a managerial control

Answer:

manager monitors how a food is prepared for a customer with allergens

Question 7: what document must be kept on file after training has occurred

Answer:

record of training

Question 8: this food has a pH ideal for bacterial growth

Answer:

cantaloupe Question 9: following the general guidelines for effective use what is the minimum water temperature for iodine to be an effective sanitizer at a concentration of 12.5 ppm

Answer:

68F Question 10: when and how are clean-in-place equipment (froyo) cleaned & sanitized?

Answer:

cleaning and sanitizing solutions are pumped through them every day Question 11: which organization creates national standards for foodservice equipment

Answer:

NSF (national sanitation foundation)

Question 12: what is the minimum internal cooking temperature of refried beans

Answer:

135F Question 13: how long does a foodservice operation typically have to correct a violation of a priority foundation item

Answer:

10 days

Question 14: before deliveries, the receiving staff should be trained to be able to accept, reject and

Answer:

sign for deliveries Question 15: vending machines that hold TCS food must have controls the prevent TCS food from being dispensed if the food

Answer:

stays in the temp danger zone too long

Question 16: jigsaw design method of training

Answer:

learners researching a topic in depth and then teach the topic to fellow classmates Question 17: after 4 hours, a server checked the holding temp of the cold tuna salad in the buffet. it was 72F, what should be done?

Answer:

throw it out Question 18: what is the potential penalty for refusing to allow an inspector access to the operation

Answer:

the inspector could revoke the operation's permit Question 19: what illness typically causes all of the following symptoms: diarrhea, ab cramps, vomit & fever

Answer:

slamonellosis Question 20: when washing dishes in a 3 compartment sink, the water and detergent in the first sink needs to be changed

Answer:

when the water becomes dirty or when the suds are gone

Question 21: dirty water from mop buckets should be disposed of

Answer:

in a floor drain

Question 22: what internal temp should milk be stored at

Answer:

41F or lower Question 23: coleslaw that was prepared and stored on July 5 would have a discard date of

Answer:

July 11

Question 24: what can prevent back flow from happening

Answer:

double check valve