SERVSAFE PRACTICE QUESTIONS: CHAPTERS 1-15 EXAM

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SERVSAFE PRACTICE QUESTIONS: CHAPTERS 1-15 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -98 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The humidity of the dry storage room should be between _____%

Answer:

The humidity of the dry storage room should be between

50-60%

Question 2: 22) In a small kitchen, all of the following items need to be stored in one refrigerator.Which should be stored on the bottom shelf'?

• Hard-boiled eggs
• Uncooked chicken legs
• Whole salmon
• An uncooked pork roast

Answer:

• Uncooked chicken legs

Question 3: 39) The receiving temperature for shelled eggs is:

• 45*F or below
• 41*F or below

• 38*F of below
• 0*F or below

Answer:

• 45*F or below

Question 4: What is the storage temperature of

live clams ?

Answer:

? 41*F within 4 hours of receiving Question 5: Indicate if these situations are acceptable or not acceptable based on the rules of

holding food without temperature control:

Baked potatoes are being brought to the company picnic. They were cooking to the appropriate minimum internal temperature at 2PM and then labeled to be served by 7 PM.

Answer:

Not acceptable Question 6: 53) The temperature of rinse water in a warewashing machine that uses chemical sanitizing should be between

• 50°F to 70°F
• 68°F to 100°F
• 90°F to 150°F
• 175°F to 212°F

Answer:

• 68°F to 100°F (Water temp for: Chlorine ?100°F or ?75°F & Iodine = 68°F)

Question 7: 8) Fresh fish should be rejected if

• it has a seaweed smell.
• the flesh is firm
• the skin is dry.

• it is received at 41*F or lower.

Answer:

• the skin is dry.

Question 8: Which of the following situations minimizes food contamination?

• A foodhandler sneezes into a tissue before handling food
• A foodhandler uses metal tongs to place cooked beef onto a bun
• A foodhandler uses hand lotion after washing her hands
• A foodhandler drinks from a sanitary plastic cup while preparing food

Answer:

• A foodhandler uses metal tongs to place cooked beef onto a bun

Question 9: 34) In the process of developing a HAACP plan for your establishment, you have just identified the potential hazards in the flow of food in your establishment and determined where food safety hazards are likely to be. What is the next step?

• Identifying corrective actions
• Establishing critical limits
• Determining critical control points
• Establishing monitoring procedures

Answer:

• Determining critical control points

Question 10: HACCP principle #1 with brief explanation

Answer:

Hazard analysis

Conducting a hazard analysis involves three steps:

• Identify hazardous menu items

-i.e. hamburger

• Determine flow of food

• Determine hazard

-i.e. FBI from undercooked ground meat Question 11: 28) What should the internal temperature of raw meat poultry and fish be when stored?A 32°F or lower

• 41°F or lower
• 45°F or lower

D.50°F or lower

Answer:

• 41°F or lower

Question 12: 15) An important prevention of ciguatera and scombroid intoxication is to:

• Prevent cross-contamination
• Practice good personal hygiene
• Use a reputable vendor
• Check all foods for the correct temperatures

Answer:

• Use a reputable vendor

Question 13: Answer the following question regarding holding foods WITH time and temperature control.John checks the temperature of the shrimp salad at 2:30PM and it was 40 degree F. At 6:45 PM he rechecks the temperature and it was 50 degree F. What should John do to the shrimp salad?

Answer:

Throw it out --> out for more than 4 hours, which is not allowed under the rules of time-temp control Question 14: What is the appropriate cooking temperature for: Eggs to be hot held on the steam table

Answer:

? 155°F for 15 seconds