SERVSAFE PRACTICE TEST REVIEW QUESTIONS

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SERVSAFE PRACTICE TEST + REVIEW QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A consumer advisory should be provided for menu items that contain TCS food that

• is very spicy.
• contains gluten.
• is raw or undercooked.
• is made with a non-big-eight allergen.

Answer:

• is raw or undercooked.

Question 2: What is the definition of sanitizing?

A Washing a surface to a clean level B Using a cloth on a surface until it is clean C Removing the amount of dirt on a surface to safe levels D Reducing the pathogens on a surface to safe levels

Answer:

D Reducing the pathogens on a surface to safe levels

Question 3: A variance from the local regulatory authority is needed for

• preserving food by smoking it.
• developing a crisis-management plan.
• using TCS leftovers to make salads.
• using ice to cool food.

Answer:

• preserving food by smoking it.

Question 4: At what internal temperature should cold TCS food be received?

• 41ºF (5ºC) or lower
• 45ºF (7ºC) or lower
• 51ºF (10ºC) or lower
• 55ºF (13ºC) or lower

Answer:

• 41ºF (5ºC) or lower

Question 5: Why are preschool-age children at a higher risk for getting a foodborne illness?A They do not have strong appetites.B They do not receive enough nutrition.C They are more likely to suffer allergic reactions.D They have not yet built up their immune systems.

Answer:

D They have not yet built up their immune systems.

Question 6: How high should floor-mounted equipment be from the floor?

A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) C At least 4 inches (10 centimeters) D At least 6 inches (15 centimeters)

Answer:

D At least 6 inches (15 centimeters)

Question 7: What step should be taken if a manager suspects a foodborne-illness outbreak?

• Reheat the suspected product to safe temperatures.
• Provide as little information as possible to the regulatory authority.
• Deny that the operation has anything to do with the foodborne-illness outbreak.
• Set aside the suspected product and label it with "do not use" and "do not discard."

Answer:

• Set aside the suspected product and label it with "do not use" and "do not discard."

Question 8: What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature.
• Prevent cross-contamination.
• Practice good personal hygiene.
• Practice good cleaning and sanitizing.

Answer:

• Control time and temperature.

Question 9: What must you do immediately after thawing food in a microwave?

• Hold it.
• Cook it.
• Cool it.
• Freeze it.

Answer:

• Cook it.

Question 10: Where should personal items, like a coat, be stored in the operation?

• On a shelf, above food
• On a shelf, below food
• In a designated area, away from food.

• In a kitchen, away from moving equipment.

Answer:

• In a designated area, away from food.

Question 11: Which is a ready-to-eat food?

• Uncooked rice
• Raw deboned chicken
• Sea salt
• Unwashed green beans

Answer:

• Sea salt

Question 12: As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds.B 5 seconds.C 10 seconds.D 20 seconds.

Answer:

C 10 seconds.

Question 13: What is one factor that affects the growth of bacteria in food?

A Leanness B Density C Ripeness D Acidity

Answer:

D Acidity

Question 14: How should chemicals be stored to prevent chemical contamination?

• Away from prep areas
• On the floor between uses
• On the work surface of prep tables