SERVSAFE PRACTICE TEST

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SERVSAFE PRACTICE TEST (40)

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: If a food contact surface is in constant use how often should it be cleaned and santizied

Answer:

every 4 hours

Question 2: Metal shavings are which type of contaminant

Answer:

physical Question 3: What should foodservice operators do to prevent customer illness from Shigella spp. ?

Answer:

control flies inside and outside the operation

Question 4: Which food may be reserved to customers?

Answer:

unopened prepackaged food

Question 5: Where should ground fish be stored in a cooler

Answer:

below pork roasts

Question 6: Which is a TCS food?

saltines bananas baked potato coffee

Answer:

baked potato Question 7: When partial cooking food to be finished later, what is max cooking time allowed during initial cooking?

Answer:

60 mins Question 8: What HACCP principle is being practiced when food handlers rewash melons with surface dirt

Answer:

corrective action

Question 9: Which action requires a food handler to change gloves

Answer:

the food handler is wearing gloves that have been torn Question 10: What should a foodservice operator do when responding to a foodborne illness outbreak

Answer:

segregate the product

Question 11: what is a basic characterstic of a virus

Answer:

requires a living host to grow Question 12: Food held at 41 F or lower before removed from refrigeration can be held without temp control up to how many hours?

Answer:

6

Question 13: Where should staff members eat, drink, smoke, or chew gum

Answer:

in designated areas Question 14: What is maximum number of days that ready to eat TCS food prepared on site can be stored if held at 41 F

Answer:

• days

Question 15: In top to bottom order, how should fresh roast beef, fresh halibut, lettuce and a pan of ground chicken be stored

Answer:

lettuce, fresh halibut, fresh roast beef, ground chicken Question 16: What is minimum time and iodine sanitizer soultion must be in contact with the item being sanitzed

Answer:

30 seconds

Question 17: parasites are commonly associated with?

Answer:

seafood

Question 18: What is the purpose of setting critical limits in a HACCP plan

Answer:

to reduce hazards to safe levels Question 19: To wash hands correctly, a food handler must first:

Answer:

wet hands and arms Question 20: What must a food handler with a hand wound do to safely work with food?

Answer:

bandage the wound with an impermeable cover and wear a single use glove

Question 21: What food item does the Food and Drug administration advise against offering on a childrens menu?

Answer:

rare cheeseburgers

Question 22: What should food operators do to prevent spread of Hepatitis A

Answer:

exclude staff with jaundice from the operation

Question 23: TCS food reheated for hot holding must reach what temp?

Answer:

165 F for 15 seconds

Question 24: Ciguatera toxin is commonly found in

Answer:

amberjack

Question 25: What is most likely the cause of wheezing and hives

Answer:

food allergies

Question 26: What is final step in cleaning and santizing prep table

Answer:

allowing surface to air dry

Question 27: When should a shipment of fresh chicken be rejected

Answer:

the receiving temp is 50 F Question 28: What is minimum water temp required when using hot water to sanitize objects

Answer:

171 F