SERVSAFE PRACTICE TEST 50 QUESTIONS

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SERVSAFE PRACTICE TEST (50 QUESTIONS)

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Who has the higher risk of foodborne illness?

Answer:

Elderly people

Question 2: What is the definition of sanitizing?

Answer:

Reducing the pathogens on a surface to safe levels Question 3: What should a foodservice operator do when responding to a foodborne-illness outbreak?

Answer:

Segreate the product

Question 4: What is the final step in cleaning and sanitizing a prep table?

Answer:

allowing the surface to air dry

Question 5: What is the most likely cause of wheezing and hives?

Answer:

Food allergies

Question 6: When can a food handler with a sore throat and a fever return to work with or be around food?

Answer:

A written medical release is provided Question 7: What food item does the Food and Drug Administration advise against offering on a children's menu?

Answer:

rare cheeseburgers Question 8: Scombroid poisoning can be prevented by:

Answer:

purchasing fish from approved, reputable suppliers

Question 9: Metal shavings are which type of contaminant

Answer:

Physical Question 10: A back-up of raw sewage has occurred in the kitchen. What should happen next?

Answer:

close the affected area and clean it.Question 11: How many seconds does an iodine sanitizer need to be in contact with the object being sanitized?

Answer:

30 seconds Question 12: What is the third step in cleaning and sanitizing items in a 3-compartment sink?

Answer:

Rinsing

Question 13: Where should dirty clothing be stored inside the operation?

Answer:

in non-absorbent containers or washable laundry bags

Question 14: What is the purpose of setting a critical limits in the HACCP plan?

Answer:

To Reduce hazards to safe levels Question 15: In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?

Answer:

Lettuce, fresh halibut, fresh beef roast, ground chicken Question 16: When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

Answer:

60 minutes (1 hour)

Question 17: What is coving?

Answer:

curved, sealed edge between a floor and a wall Question 18: What task requires food handlers to wash their hands before and after doing it?

Answer:

Handling raw meat, poultry, or seafood Question 19: What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Answer:

Corrective Action

Question 20: Which action requires a food handler to change their gloves?

Answer:

The food handler is wearing gloves that have been torn.

Question 21: To wash hands properly, a food handler must first

Answer:

wash hands and arms

Question 22: What method should never be used to thaw food?

Answer:

Place item on a prep counter

Question 23: Where should staff members eat, drink, smoke, or chew gum?

Answer:

In designed areas Question 24: Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Answer:

• hours

Question 25: What is a basic characteristic of a virus?

Answer:

requires a living host

Question 26: What is a TCS Food?

Answer:

Baked potato Question 27: What bacteria is commonly linked with poultry, eggs, dairy products and produce?

Answer:

Salmonella spp.Question 28: Ciguatera Toxin is commonly found in:

Answer:

amberjack Question 29: TCS food reheated for hot-holding must reach what temperature:

Answer:

165F for 15 seconds