SERVSAFE PRACTICE TEST - 2024

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SERVSAFE PRACTICE TEST - 2024

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which organization certifies and or classifies equipment for food preparation and sanitation

Answer:

an ANSI accredited certification program Question 2: What has transpired when a cook employs one set of tongs to flip fish before flipping steak?

Answer:

Cross-contact Question 3: What could be a potential source of contamination for an outdoor temporary serving location.

Answer:

dirt floors

Question 4: When should a food handler wear single-use gloves?

Answer:

slicing fresh tomatoes that will be used for a garnish on a hamburger.

Question 5: Which type of food is considered a significant food allergen?

Answer:

Sesame Question 6: Which one of the following is utilized to identify potential food safety hazards across the entire food handling process?

Answer:

Hazard Analysis Critical Control Point Question 7: Once opened, ready-to-eat foods should be discarded within how many days?

Answer:

7 Question 8: Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure involves

Answer:

date marking foods with a maximum of seven daysonce open or prepared Question 9: The Person in Charge (PIC) discovers that soup on a steam table is at a temperature of 119°F (48°C). The soup had been cooked to 175°F (79°C) two hours prior to being placed on the steam table. What actions should the PIC take?

Answer:

Discard the soup immediately.

Question 10: Ground beef that has been cooked thoroughly needs to be stored

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above all raw meat Question 11: What are the two items that can be obtained at a temperature of 45°

Answer:

Shell eggs and live claims Question 12: What is the minimum water temperature required for sanitizing utensils using hot water?

Answer:

171°

Question 13: Which microorganism multiplies most rapidly in the temperature danger zone?

Answer:

Bacteria Question 14: What has happened when non-drinkable water contaminates drinkable water?

Answer:

Cross-connection Question 15: When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness, the manager must

Answer:

exclude the food handler from the operation and notify the regulatory authority Question 16: Which measure would aid in safeguarding food against contamination by both food handlers and customers?

Answer:

Installing sneeze guards above the salad bar Question 17: When practicing proper handwashing, which additional body part must also be cleaned?

Answer:

Exposed parts of forearms Question 18: When a cook checks the temperature of beef stew being reheated for hot-holding, which HACCP principle is being implemented?

Answer:

Monitoring Question 19: When food items like potato salad or tuna salad become a source of foodborne illness, what are the most common reasons for this?

Answer:

mayonnaise

Question 20: The delay in air drying cups and glasses may be caused by

Answer:

an improper use of chemical sanitizer.Question 21: In the occurrence of a specific event, it is necessary to promptly close the operation

Answer:

rodent infestation Question 22: On December 17th, a food handler prepares and appropriately cools, labels, and stores ham in the cooler. The following day, another food handler utilizes the ham to make ham salad. The ham salad needs to be consumed or disposed of by December.

Answer:

23rd Question 23: What precautions can a food handler with a runny nose take to ensure food safety?

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Restrict work to non-food duties.Question 24: When handling carrots, when is it acceptable for the food handler to have direct contact with them?

Answer:

slicing

Question 25: In order to prevent cross contamination , cooks must wear

Answer:

clean aprons Question 26: Which symptom do customers experiencing allergic reactions often display?

Answer:

Hives