SERVSAFE PRACTICE TEST AND ANSWERS

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SERVSAFE PRACTICE TEST AND ANSWERS

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

-Format: Multiple-choice / Flashcard

Question 1: Which is a TCS food?

Answer:

Sprouts Question 2: As part of hand washing, food handlers scrubs their hands and arms for at least

Answer:

10 seconds

Question 3: What is one factor that affects the growth of bacteria in food?

Answer:

Acidity Question 4: When receiving a delivery of food for an operation, it is important to

Answer:

inspect all food immediately before storing it

Question 5: Which action could contaminate food at a self-service area?

Answer:

Allowing customers to reuse plates

Question 6: A food handler who has just bused tables must do what before handling food?

Answer:

Wash hands Question 7: What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41 degrees F before it must be sold, served, or thrown out?

Answer:

• days

Question 8: Three components of active managerial control include

Answer:

identifying risks, corrective action, and training

Question 9: What is a cross-connection?

Answer:

Physical link between sources of safe and dirty water Question 10: Which agency enforces food safety in a restaurant or foodservice operation?

Answer:

State or local regulatory authority Question 11: When preparing to wash dishes in a three-compartment sink, what is the first task?

Answer:

Clean and sanitize the sinks and drain boards

Question 12: Cut melons should be stored at what internal temperature?

Answer:

41 degrees F or lower

Question 13: Wheezing and hives are symptoms of

Answer:

food allergies

Question 14: Why are preschool-age children at a higher risk for getting a food borne illness?

Answer:

They have not yet built up their immune systems Question 15: 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

Answer:

whom to contact about suspicious activity Question 16: A catering employee removed a 135 degrees F 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?

Answer:

3:00 PM

Question 17: How high should floor-mounted equipment be from the floor?

Answer:

At least 6 inches (15 cm) Question 18: What is the best way to eliminate pests that have entered the operation?

Answer:

Work with a licensed pest control operator (PCO) Question 19: What should a manager of a quick-service operation do if a food handler reports having a sore throat and fever?

Answer:

Restrict the food handler from working with food Question 20: What step must managers take after creating a master cleaning schedule and training staff to use it?

Answer:

Monitor the cleaning program

Question 21: To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

Answer:

use a test kit to check the sanitizer's concentration when mixing it Question 22: Ready-to-eat TCS food must be date marked if it will be stored for longer than

Answer:

24 hours Question 23: Which of these operations is never allowed to hold TCS food without temperature control?

Answer:

Nursing home Question 24: Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

Answer:

cross-contamination

Question 25: Where should staff members eat, drink, smoke, or chew gum?

Answer:

Designated areas

Question 26: Pathogens are likely to grow well in a meat stew that is

Answer:

between 41 degrees F and 135 degrees F (5 degrees C and 57 degrees C)

Question 27: Which item is stored correctly in the cooler?

Answer:

Macaroni salad stored above raw salmon

Question 28: How long must shellstock tags be kept on file?

Answer:

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