SERVSAFE PRACTICE TEST 1

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SERVSAFE PRACTICE TEST 1

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

-Format: Multiple-choice / Flashcard

Question 1: Which of the following items would be included in the list of ready-to-eat foods?

Answer:

Italian dressing

Question 2: The best method to prevent bacteria from making someone sick is

Answer:

to monitor temperatures Question 3: A manager decides to conduct special training for assistant managers. The goal is to train the assistant managers to recognize potential foodborne illness risk factors and identify the correct procedures to manage them. This is an example of

Answer:

active managerial control

Question 4: NSF standards require that foodservice equipment to be

Answer:

smooth and resistant to damage

Question 5: Most hot-holding equipment cannot be used to reheat food because

Answer:

he equipment cannot pass through the temperature danger zone quickly enough.

Question 6: Which is a requirement for hand-washing stations in a kitchen?

Answer:

They must be used for hand-washing only.Question 7: To help prevent cross-connection in an operation, the manager should

Answer:

hire licensed plumbers to do plumbing repairs.Question 8: What are the important steps when implementing active managerial control in your operation?

Answer:

Identify risks, monitor activities, and verification of policy and procedure

Question 9: When washing produce, make sure that

Answer:

leafy greens are given special treatment.

Question 10: Food contact surfaces must be easy to clean and

Answer:

smooth Question 11: There are plumbing requirements for all sinks. Which is a major non plumbing requirements for a hand-washing sink?

Answer:

A stocked soap dispenser

Question 12: Which is a characteristic of TCS food items?

Answer:

They need time and temperature control to limit the growth of bacteria.

Question 13: Prevention is essential in the ongoing battle to stop pests from entering foodservice facilities. A method to deter pests is

Answer:

removing water sources Question 14: Which personal hygiene should food handlers practice before arriving at work?

Answer:

Shower or bathe

Question 15: What is an acceptable method to cool food quickly after cooking?

Answer:

Cut it into smaller pieces.Question 16: How can an operation prevent foodborne illness from fungi that are not a natural part of the food?

Answer:

Throw out food containing mold and yeast.Question 17: During a design for a new kitchen, there was a discussion about the location for the new handwashing stations. The concern was, What must be considered to prevent cross-contamination? It was determined that the

Answer:

location of sink can be near food-contact areas if there are adequate barriers Question 18: When cooling food, the rules state that if you cannot cool to 70F (21C) in two hours, you must

Answer:

reheat the food and then cool it again Question 19: The major difference between a bimetallic stemmed thermometer and a thermistor is

Answer:

the sensing area of the probe

Question 20: Which kind of jewelry is generally approved for wear in prep areas of a foodservice operation?

Answer:

Plain ring band Question 21: Where should recyclable waste -such as bottles, cans, paper, and packaging material -be stored?

Answer:

Waste and recycleables should be stored separately from food and food contact surfaces

Question 22: What can prevent backflow from happening?

Answer:

Double-check valve Question 23: Whose instructions should be followed when installing kitchen equipment?

Answer:

Manufacturer's Question 24: Based on the FDA's public health interventions, procedures must be in place to make sure staff are

Answer:

reporting illnesses to management

Question 25: A cross-connection is a

Answer:

physical link between safe water and dirty water Question 26: Which is the most important prevention method taken by an operation to avoid seafood toxins?

Answer:

purchase seafood from approved, reputable suppliers.

Question 27: In foodservice, a carrier is a person who

Answer:

is not ill but carries pathogens and makes other persons ill.