.png){kind=logo}
PDF Download
SERVSAFE PRACTICE TEST 2
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: An employee asks how to dispose of leftover cleaning chemicals. What should the employee be told?
Answer:
Follow both the label's instructions and any local regulations
Question 2: A manger should reject a delivery of fresh fish if it has
Answer:
cloudy eyes and soft flesh
Question 3: Single use gloves should be
Answer:
used only over clean hands.Question 4: At what minimum temperature should hot food be held on a self service buffet?
Answer:
135 Question 5: The MSDS (Materials Safety Data Sheet) contains information about the safe use and handling of hazardous chemicals
Answer:
True
Question 6: Equipment approved for use in the kitchen area may have a seal of approval from
Answer:
NSF International
Question 7: What is cross-connection?
Answer:
A link between safe and unsafe water Question 8: The manager assigns a cook to monitor and record temperatures on the steam table in order to
Answer:
avoid time -temperature abuse Question 9: The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet.What is performed incorrectly?
Answer:
The mop is stored in a bucket Question 10: A food employee is labeling a container or cooled, cooked roast beef to be stored in the refrigerator. The label should include
Answer:
the product name and use-by-date Question 11: What is the proper order from top to bottom in which pans of raw foods should be stored on three shelves inside a walk-in or reach-in refrigerator?
Answer:
Salmon filets, ground beef, chicken breasts
Question 12: In a foodservice establishment, food-contact surfaces should be
Answer:
nonporous
Question 13: If food is UHT-pasteurized and aseptically packages
Answer:
it can be delivered at room temperature Question 14: The cook is putting refrigerated lasagna into the steam table at 9:00 a.m. for service at noon. What is wrong with this practice?
Answer:
The temperature of the food was not taken before being put into the steam table.Question 15: Underneath a sink are what look like small grains of black pepper. This could indicate which pest?
Answer:
Cockroaches Question 16: Eggs that will be held at a breakfast buffet should be cooked to a minimum internal temperature of
Answer:
155 Question 17: An employee would use a surface probe to measure the temperature of which piece of equipment?
Answer:
Flat grill Question 18: Wheezing or shortness of breath, and swelling of the face, hands, or feet are signs that the customer of a food service establishment is having a reaction to
Answer:
a food allergen Question 19: First aid must be administered when a hazardous chemical spills on a kitchen employee's arms and face. From which document, required to be on file in the establishment, can the first aid information be found?
Answer:
Material Safety Data Sheet (MSDS)
Question 20: The hair, nose, throat and infected cuts of an average healthy person carry
Answer:
Staphylococcus
Question 21: Foodborne illness is most likely caused by
Answer:
time and temperature abuse, cross contamination, or poor personal hygiene
Question 22: Food service chemicals may be
Answer:
transferred to smaller, properly labeled containers
Question 23: _______ is an example of possible chemical contamination?
Answer:
Orange juice stored in a copper pitcher
Question 24: How long should the total hand washing process take?
Answer:
20 seconds
Question 25: Which describes the safe handling of shell eggs?
Answer:
Remove only as many as need from the refrigerator for immediate use
Question 26: Which is a safe foodhandling practice?
Answer:
Cleaning and sanitizing food contact surfaces at least every four hour while prepping the same food item Question 27: The minimal water temperature of the final sanitizing rinse in a high temperature mechanical dishwasher?
Answer:
180 F
.png)