SERVSAFE PRACTICE TEST QUESTIONS EXAM QUESTIONS

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SERVSAFE PRACTICE TEST QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What action should a manager take when a food handler reports having diarrhea and being diarrhea and being diagnosed illness caused by Shigella spp

Answer:

Exclude the food handler from the operation Question 2: Ready-to-eat TCS food must be date marked if it will be stored for longer than

Answer:

24 hours

Question 3: Which item is stored correctly in the cooler?

Answer:

Macaroni salad stored above raw salmon Question 4: 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 how

Answer:

Whom to contact about suspicious activity

Question 5: To work with food, a food handler with an infected hand wound must

Answer:

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

Question 6: Where should staff members eat, drink, smoke, or chew gum?

Answer:

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

Answer:

• days

Question 8: A food handler who has just bused tables must do what before handling food?

Answer:

wash hands Question 9: Which agency enforces food safety in a restaurant or foodservice operation?

Answer:

State or local regulator authority Question 10: what should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

Answer:

restrict the food handler from working with food Question 11: A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Answer:

Label the item to prevent it from accidently being placed back in inventory

Question 12: How long must shellstock tags be kept on file?

Answer:

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

Question 13: When receiving a delivery of food for an operation, it is important to

Answer:

inspect all food immediately before storing it

Question 14: Three components of active managerial control include

Answer:

identifying risks, corrective action, and training Question 15: A broken water main has caused the water in an operation to appear brown. What should the manager do?

Answer:

contact the local authority before use

Question 16: How should food handlers keep their fingernails?

Answer:

short and unpolished Question 17: As part of handwashing, food handlers must scrub their hands and arms for at least

Answer:

10 seconds