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SERVSAFE PRETEST EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -78 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What type of eggs must be used when preparing raw or undercooked dishes for high risk populations?
Answer:
Pasteurized
Question 2: What is an example of physical contamination?
Answer:
Bones in fish Question 3: What should a food handler do with food after it is thawed in the microwave?
Answer:
Cook it using conventional cooking equipment Question 4: Which responsibility is included in the Food and Drug Administrations role?
Answer:
Regulating food transported across state lines Question 5: What symptom can indicate a customer is having an allergic reaction?
Answer:
Wheezing or shortness of breath
Question 6: How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?
Answer:
Use a test kit Question 7: What should be done with a package of flour that is received with signs of dampness of the bag?
Answer:
Reject the flour and return it to the supplier Question 8: Bulk unpackaged food in self service areas must be labeled when....?
Answer:
The manufacturer claims the food is healthy Question 9: The temperature of duck breast is checked during cooking. According to the operations policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F. What HACCP principle is addressed by cooking the breast to 165 F?
Answer:
Critical limit
Question 10: What rule for serving condiments should be practiced?
Answer:
Serve condiments in original containers
Question 11: Single use gloves are not required when
Answer:
Washing produce
Question 12: What should a food handler do to make gloves easier to put on?
Answer:
Select the correct size gloves Question 13: What is the first step of cleaning and sanitizing stationary equipment?
Answer:
Unplug the unit
Question 14: What is the purpose of hand antiseptic?
Answer:
Lower the number of pathogens on the skin
Question 15: What rule for serving bread should food handlers practice?
Answer:
Do not re-serve uneaten bread Question 16: Where should a food handler with a sore throats and fever be excluded from the operation?
Answer:
When the customers served as primarily a high risk population
Question 17: What temperature must stiffed lobster be cooked for?
Answer:
165f for 15 sec Question 18: Which of these food processes does not require a variance from a regulatory authority?
Answer:
Buying bean sprouts from a reputable supplier
Question 19: Which item should be rejected?
Answer:
Bags of organic cookies in torn packaging Question 20: What information must be included on the label of food packaged on site for retail sale?
Answer:
List of ingredients Question 21: What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Answer:
Throw it out
Question 22: A local nursing home has a yearly barbecue for its residents. Which item should not be served?
Answer:
Rare hamburgers Question 23: Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
Answer:
Soft boiled eggs Question 24: A food handler has cooled a container of chili to 70 F in 1 hour. How much time is left to cool the chili to 41 F.
Answer:
- hours
Question 25: In a self service area, bulk unpackaged food does not need a label if the product....?
Answer:
Does not make a claim about health or nutrient content
Question 26: What is the minimum internal cooking temperature for a veal chop?
Answer:
145 F
Question 27: Which item is a potential physical contaminant?
Answer:
Jewelry Question 28: The temperature of clam chowder is checked during holding. According to the operations policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
Answer:
Corrective action
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