SERVSAFE PRACTICE TEST 1

PDF Download

SERVSAFE PRACTICE TEST #1

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children A will not receive the same level of service.B could make the food handler more sick.C are a high-risk population.D will refuse to eat.

Answer:

C are a high-risk population.Question 2: A food handler who is receiving a food delivery observes signs of pests in the food.What should be done?A The head chef should be warned of the pests.B The food handler should remove all evidence of the pests.C The shipment should be refused and prevented from entering the operation.D The shipment should be stored outside the kitchen until a manager inspects it.

Answer:

C The shipment should be refused and prevented from entering the operation.Question 3: Hot TCS food being hot-held for service must be at what temperature?A 70°F (21°C) or above B 125°F (52°C) or above C 135°F (57°C) or above D 155°F (68°C) or above

Answer:

C 135°F (57°C) or above

Question 4: What is the minimum temperature that must be maintained when holding hot soup for service?

A 100°F (38°C)

B 120°F (49°C)

C 135°F (57°C)

D 155°F (68°C)

Answer:

C 135°F (57°C)

Question 5: Which is a Big Eight food allergen?

A Broccoli B Wheat C Grapes D Pork

Answer:

B Wheat

Question 6: A food item that is received with an expired use-by date should be

A rejected.B used immediately.C accepted but labeled differently.D accepted but kept separate from other items.

Answer:

A rejected.

Question 7: The purpose of a food safety management system is to

A keep all areas of the facility clean and pest-free.B identify, tag, and repair faulty equipment within the facility.C prevent foodborne illness by controlling risks and hazards.D use the correct methods for purchasing and receiving food.

Answer:

C prevent foodborne illness by controlling risks and hazards.

Question 8: Which is a biological contaminant?

A Bones in a chicken fillet B Norovirus in shellfish C Metal shavings in a can of peaches D Tomato juice served in a pewter pitcher

Answer:

B Norovirus in shellfish

Question 9: How should chemicals be stored?

A Above food B Away from prep areas C In food storage areas D With kitchenware

Answer:

B Away from prep areas Question 10: When delivering food for off-site service, raw poultry must be stored A at a lower temperature than ready-to-eat food.B separately from ready-to-eat food.C without temperature control.D above raw beef.

Answer:

B separately from ready-to-eat food.

Question 11: Which method is a safe way to thaw food?

A As part of the cooking process B Under running water at 125°F (52°C) or higher C Submerged in a sink of standing water at 70°F (21°C) D On the counter at room temperature

Answer:

A As part of the cooking process

Question 12: What is the minimum internal cooking temperature for seafood?

A 135°F (57°C) or higher for 15 seconds B 145°F (63°C) or higher for 15 seconds C 155°F (68°C) or higher for 15 seconds D 165°F (74°C) or higher for 15 seconds

Answer:

B 145°F (63°C) or higher for 15 seconds

Question 13: Which does not require sanitizing?

A Plates B Knives C Walls D Tongs

Answer:

C Walls

Question 14: 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?A Created a cross-connection B Created an air-gap separation C Prevented backflow D Prevented atmospheric vacuuming

Answer:

A Created a cross-connection

Question 15: Where should garbage cans be cleaned?

A Away from food and utensils B Next to food-prep areas C In dishwashing areas D In food storage areas

Answer:

A Away from food and utensils Question 16: The first step in cleaning and sanitizing items in a three-compartment sink is A air-drying items.B washing items in detergent.C immersing items in sanitizer.D rinsing, scraping, or soaking items.

Answer:

D rinsing, scraping, or soaking items.Question 17: Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

A 41°F (5°C)

B 50°F (10°C)

C 60°F (16°C)

D 70°F (21°C)

Answer:

D 70°F (21°C)

Question 18: Which is an example of physical contamination?

A Sneezing on food B Touching dirty food-contact surfaces C Bones in fish D Cooking tomato sauce in a copper pan

Answer: