SERVSAFE - PRACTICE QUESTIONS EXAM QUESTIONS

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SERVSAFE - PRACTICE QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -99 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: air gap

Answer:

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

Question 2: when sitting in a break area

Answer:

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Question 3: July 25

Answer:

What is the problem with storing raw ground turkey above raw ground pork?

Question 4: 165 for 15 seconds

Answer:

A safe way to cool a stockpot of meat sauce is to put it into a

Question 5: 6 inch (15cm)

Answer:

What's the temperature for:

• Pork roast

• Brined ham

• Catfish fillets

• Ground beef burger

• Stuffing made with oysters
• Roasted potatoes that will be hot held
• Scrambled shell eggs that will be hot held
• Chili made with previously cooked chicken

Question 6: time temp abuse

Answer:

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?

Question 7: 135

Answer:

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

Question 8: tell the cook to stay away from work and see a doctor

Answer:

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables.what must be done to the cutting board?

Question 9: +/- 2 F

Answer:

Which practice can help prevent cross-contamination?

Question 10: what is a foodborne illness outbreak

Answer:

When two or more people report the same illness from eating the same food

Question 11: Clean plate

Answer:

At what minimum internal temperature should hot TCS food be held?

Question 12: smooth and durable

Answer:

What organization creates national standards for foodservice equipment?

Question 13: Shigella spp

Salmonella typhi Nontyphoidal salmonella (NTS) Shiga toxin producing

• Coli (STEC)

Hepatitis A Norovirus

Answer:

what are the most common symptoms of a foodborne illness?

Question 14: between 70F and 125F

Answer:

which practice can help prevent time-temperature abuse?

Question 15: cross contamination

Answer:

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler.How should food be stored, in top-to-bottom order?

Question 16: When people cause the contamination

Answer:

what is the most important way to prevent a foodborne illness caused by bacteria?

Question 17: Penetration Probe

Answer:

at what temperature do most foodborne pathogens grow most quickly

Question 18: become certified in food safety

Answer:

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Question 19: What is an important measure for preventing foodborne illness?

Answer:

preventing cross-contamination

Question 20: work with a licensed pest control operator (PCO)

Answer:

T/F: Cleaning reduces the number of pathogens on a surface to safe levels.

Question 21: sink of ice water

Answer:

Which food item should not be served to high risk populations

Question 22: control time and temp

Answer:

What is the most important way to prevent foodborne illnesses caused by viruses?Question 23: Running water at any temperature or a container of water at 135 or higher

Answer:

A manager's responsibility to actively control risk factors for foodborne illness is called

Question 24: a

Answer:

when washing hands, what is the minimum time you should scrub with soap?Question 25: place the thermometer stem or probe between two packages of product

Answer:

What is the correct temp for receiving cold TCS food