SERVSAFE PRACTICE TEST

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SERVSAFE PRACTICE TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -26 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should a manger of a quick-service operation do if a food handler reports having a sore throat and fever?

• Exclude the food handler from the operation
• Report the illness to the local regulatory authority
• Speak with the food handler's medical practitioner
• Restrict the food handler from working with food

Answer:

• Restrict the food handler from working with food

Question 2: What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

• Monitoring
• Corrective Action
• Critical Limit
• Critical Control Point

Answer:

• Critical Control Point

Question 3: What step must managers take after creating a master cleaning schedule and training staff to use it?

• Monitor the cleaning program
• Determine what should be cleaned
• Determine who should do each task
• Time staff on how long they take to clean

Answer:

• Monitor the cleaning program

Question 4: Which food item may be handled with bare hands?

• Cooked pasta for salad
• Chopped potatoes for soup
• Canned tuna for sandwiches
• Pickled watermelon for garnish

Answer:

• Chopped potatoes for soup

Question 5: Cut melons should be stored at what internal temperature?

• 41 F or lower
• 45 F or lower
• 51 F or lower
• 55 F or lower

Answer:

• 41 F or lower

Question 6: How long must shellstock tags be kept on file?

• 30 days after the day the shellfish were received
• 90 days after the day the shellfish were received
• 30 days after the last shellfish was sold or served from the container
• 90 days after the last shellfish was sold or served from the container

Answer:

• 90 days after the last shellfish was sold or served from the container

Question 7: Where should ground fish be stored in a cooler?

• Above shellfish
• Below ground poultry
• Above ready-to-eat food
• Below pork roasts

Answer:

• Below pork roasts

Question 8: When preparing to wash dishes in a three-compartment sink, what is the first task?

• Remove leftover food from dishes
• Fill the first tank with detergent and water
• Clean and sanitize the sinks and drain boards
• Make sure there is a working clock with a second hand

Answer:

• Clean and sanitize the sinks and drain boards

Question 9: To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know..

• when to register with the EPA

• how to fill out an incident report
• where to find Safety Data Sheets in the operation
• whom to contact about suspicious activity

Answer:

• whom to contact about suspicious activity

Question 10: What should foodservice operators do to prevent the spread of hepatitis A?

• Cook food to minimum internal temperatures
• Freeze fish for 26 hours before serving
• Exclude staff from jaundice from the operation
• Purchase mushrooms from approved, reputable suppliers

Answer:

• Exclude the staff from jaundice from the operation

Question 11: What is the purpose of setting critical limits in a HACCP plan?

• To identify potential hazards
• To identify where hazards can be eliminated
• To reduce hazards to safe levels
• To determine if the HACCp plan is working

Answer:

• To reduce hazards to safe levels

Question 12: A catering employee removed a tray of lasagna from hot-holding for service in a

hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

A. 12:00 pm

B. 2:00 pm

C. 3:00 pm

D. 4:00 pm