SERVSAFE PRACTICE QUIZ EXAM QUESTIONS

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SERVSAFE PRACTICE QUIZ EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -81 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which human diseases is transmitted to others through food

Answer:

Hepatitis A Question 2: A manager notices sanitizer spray bottles are placed on a shelf on a shelf above condiments. What must the manager do?

Answer:

Move the spray bottles to the chemical storage shelf.Question 3: Correct hand washing is recommended to prevent the outbreak of which food borne illness?

Answer:

hepatitis A

Question 4: Which foods are common food allergens?

Answer:

Soy and wheat Question 5: The space between the faucet and the flood rim of a sink is known as a(an)

Answer:

air gap

Question 6: On May 5th, a food handler preps potato salad with previously cooked items. The potatoes were cooked on May 3rd, and the eggs were cooked on May 2nd. The throw out date on the label should be May

Answer:

8th (6 days after oldest egg/chicken product was prepped)

Question 7: Sanitized pots and pans should be stored inverted because it

Answer:

prevents possible contamination

Question 8: Shell eggs must be stored at or below which temperature?

Answer:

41F

Question 9: What is the correct way to dry dishes in an operation?

Answer:

Air-drying Question 10: Upon diagnosis, which illness requires a food handler to immediately notify a manager?

Answer:

Hepatitis A Question 11: Cold TCS food must be received at an internal temperature of no higher than

Answer:

41F Question 12: A food handler misses work because a roommate is diagnosed with an illness cause by Shigella spp. What must the manager do?

Answer:

Report the food handler to the health department

Question 13: Which food handler activity can contaminate food?

Answer:

Chewing gum while in the prep area

Question 14: The most likely cause of grease accumulation on the ceiling and walls of the kitchen is that the

Answer:

ventilation system is not working correctly Question 15: If stationary equipment is NOT sealed to a base, it must be how many inches off of the floor?

Answer:

6 Question 16: An operation has decided to serve mechanically tenderized steak. For food safety, the steak must be cooked to which internal temperature for 15 sec?

Answer:

155 Question 17: The "T" in the ALERT Food Defense Awareness program deals with

Answer:

threats Question 18: A manager must ensure that food handlers are rapidly cooling TCS foods within how many hours?

Answer:

6

Question 19: The best place to store cleaning chemicals would be in a

Answer:

separate storage closet.Question 20: A line cook arrives to work with a sore throat. What should the manager do?

Answer:

Allow the cook to work in non-food areas.Question 21: The dishwasher is not working and utensils must be washed by hand in a three-compartment sink. What should the dish washer do first?

Answer:

Clean and sanitize sinks and drain boards

Question 22: If a cook has a sore throat and a fever, the manager should require the cook to

Answer:

avoid working around food prep and serving areas

Question 23: As apart of an operation's food defense program, management should

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restrict access by unauthorized personnel Question 24: A tuna salad was removed from the cooler and served at a picnic at 1pm. The temperature of the salad never exceeded 70F. At what time that evening must any remaining tuna salad be thrown out?

Answer:

7pm Question 25: How can a food handler prevent cross-contamination between loading dirty items into the dishwasher and removing clean items from it?

Answer:

Wash hands with soap and hot water between loading & unloading items.

Question 26: Which item may a customer reuse at a self-service area?

Answer:

Drinking glass

Question 27: Protective shields should be placed on light fixtures to

Answer:

prevent broken glass from contaminating food and food-contact surfaces

Question 28: Dry-storage shelving must be

Answer:

installed 6 in above the floor to allow for adequate cleaning

Question 29: Spray bottles of cleaning chemicals should be stored on the

Answer:

bottom shelf, below and away from food and utensils