SERVSAFE PRACTICE TEST QUESTIONS PART 1 OF 4

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SERVSAFE PRACTICE TEST QUESTIONS PART 1 OF 4

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -75 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: As a manager, there are several foodborne illnesses that require you to exclude an employee from working in theorganization. Which foodborne illness does NOT require an employee to be excluded from your organization?

Answer:

Staphylococcus aureus Question 2: Employees should wait how many seconds AFTER inserting a bimetallic stemmed thermometer before reading andrecording the temperature of a food?

Answer:

15 Seconds Question 3: T or F Arrange stored food by its use-by-date so that you use the oldest foods first.

Answer:

True Question 4: As a manager, you have a food handler that has a persistent runny nose. What are you supposed to do?

Answer:

Restrict from working with exposed food, utensils, and equipment

Question 5: Which is NOT considered a chemical contaminant in a food service organization?

Answer:

Cleaning Towels Question 6: When responding to a Foodborne-Illness Outbreak in your food service

organization, you must do all of the following EXCEPT:

Answer:

Dispose of the food item suspected

Question 7: Which agency oversees and publishes the Food Code?

Answer:

Food and Drug Administration (FDA) Question 8: Which is NOT one of the five risk factors for foodborne illness:

Answer:

Holding food for 2 hours at FDA approved temperature Question 9: Ready-to-eat TCS food must be date marked if it will be stored for longer than what time frame?

Answer:

24 Hours Question 10: T or F Can this action contaminate food? Food service worker takes a person's order for a pizza at the main cash register. They handle cash or coins to hand back to the customer. Next they immediately leave the cash register and go make the pizza the customer ordered.

Answer:

True

Question 11: Temperature Danger Zone by FDA standards

Answer:

41-135F

Question 12: When you use a bimetallic stemmed thermometer. How far should you insert into the food item to achieve the most accurate reading?

Answer:

To the dimple on the stem

Question 13: When do you train staff to follow safe food handling procedures?

Answer:

Retrain them as needed On an on-going basis When they are hired When you see them handling food in and unsafe manner

Question 14: What is one way that food should NEVER be thawed in a food service

organization?

Answer:

At Room Temperature Question 15: T or F Food workers can wash their hands using a sink designated as a utility sink.

Answer:

False

Question 16: T or F Salmonella Typhi is commonly linked w/ ground beef

Answer:

FALSE

Question 17: Viruses are prevented BEST by which of the following measures?

Answer:

Good Personal Hygiene

Question 18: What must you do with pooled eggs? (select three)

Answer:

Cook them immediately after mixing Store them at 41 degrees or lower Clean and sanitize the container used to hold them before making a new batch

Question 19: Which statement is TRUE concerning how cleaning chemicals should be handled in a food facility.

Answer:

Only use as intended and follow the manufacturer's directions.Only purchase from approved reputable suppliers.Do not store chemicals above food or food contact surfaces.Only use those approved for use in a food service operation.Question 20: While receiving food items during a food delivery. A manager notices large ice crystals inside of a case of frozen fish. This is evidence that the product may have been_______?

Answer:

Thawed and refrozen Question 21: From the list, select which option is NOT one of the recommended ways to avoid time-temperature abuse?

Answer:

Visually looking to see if food looks like it is steaming Question 22: People can contaminate food when:

Answer:

They touch dirty food-contact surfaces and equipment and then touch food.They sneeze or vomit onto food or food contact surfaces.They are in contact with a person who is sick.They don't wash their hands after using the restroom.Question 23: You are thawing chicken in a bowl in the 3 compartment sink. What is the maximum temperature that the running water is allowed?

Answer:

70F Question 24: Which thermometer is best for taking the temperature of flat cooking equipment?

Answer:

Surface Probe