SERVSAFE QUESTIONS EXAM QUESTIONS

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SERVSAFE QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: hot food is being delivered to a banquet. What is the lowest temperature at which is should be received?

Answer:

135 degrees farenheit Question 2: which food must be cooked to a minimum internal temperature of 155 degrees farenheit for 15 seconds

Answer:

ground beef patties Question 3: at an offsite event where utensils cannot be washed and sanitized properly it is best to

Answer:

use single service items

Question 4: food contamination is most likely to happen when food handlers

Answer:

chew tobacco

Question 5: bacteria generally grow well in food that

Answer:

contain protein, are moist, and are neutral to slightly acidic Question 6: shell eggs cooked for immediate service must reach which internal temperature for 15 seconds

Answer:

145 degrees farenheit

Question 7: the process of cooking sugar in known as

Answer:

caramelization Question 8: an operation has found evidence of mice on several occasions. What step could be taken to help prevent the entrance of additional mice

Answer:

inspecting openings to the ouside to ensure they are sealed or habve tight fitting closures Question 9: what should a food handler do to food that is being held hot for service if it has been held below 135 degrees farenheit for 4 hours

Answer:

thow it out Question 10: food handlers must wash their hands with a water temperature of at least

Answer:

100 degrees farenheit

Question 11: the FDA food code is a

Answer:

guidance document for all local and state agencies to use in developing regulatroy requirements

Question 12: a service sink should be used to

Answer:

dispose of mop water

Question 13: a food handler clearing a table sees a basket of uneaten chips that look like they haven't been touched. What should the food handler do with the chips?

Answer:

throw them away

Question 14: serving utensils are used when serving food in order to

Answer:

keep the food handler's bare hands off the food

Question 15: during which phase is an operation does food safety control begin

Answer:

purchasing

Question 16: which plumbing device helps prevent a cross contamination

Answer:

backflow Question 17: which product must be transported to the serving site at 41 degrees farenheit or below?

Answer:

diced tomatoes, potato salad, sliced cucumbers

Question 18: before handling food, food handlers should wash their hands after

Answer:

answering the phone

Question 19: an excluded food handler may be reinstated to work when he or she

Answer:

provides written medical documentation Question 20: food prep utensils must be cleaned and sanitized at least every how many hours

Answer:

4

Question 21: a food handler with a sore throat and fever must be

Answer:

restricted from working with food Question 22: how many inches above the floor should sanitary equipment be installed at a minimum

Answer:

6 Question 23: continually used serving utensils must be cleaned and sanitized every how many hours

Answer:

4 Question 24: food preparation equipment and surfaces must be easily cleanable. This means they

Answer:

can be cleaned without difficulty

Question 25: live shellfish must be received at a temperature no higher than

Answer:

45 degrees farenheit Question 26: when receiving a shipment of fresh poultry, the most important factor the food handler should verify is that it is

Answer:

at the correct temperature Question 27: what should a food handler do to avoid cross contact when preparing food for a customer with a food allergy

Answer:

wash, rinse, and sanitize utensils between uses