SERVSAFE QUIZ 2 EXAM QUESTIONS

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SERVSAFE QUIZ 2 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -56 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which part of the plate should a food handler avoid touching when serving customers?

Answer:

Top

Question 2: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how

Question 3: Hot holding equipment can always be used to reheat food.

Answer:

False

Question 4: A proper handwashing sink should have which of the following?

• soap
• signage

ii. hot and cold water vi. gloves iii. a garbage container vii. a way to dry hands iv. a clock

Answer:

I,ii,iii,v, and vii only

Question 5: If handled properly, leftover foods can be stored, reheated, and reused/served a maximum of how many times?

Answer:

• times

Question 6: Wet wiping cloths must be stored:

Answer:

In a sanitizer solution between uses Question 7: In food preparation, sometimes prepared food can be restored to make it safe for consumption. This is called ____.

Answer:

Reconditioning Question 8: Which of the following does not require that a variance permit to be obtained?

Answer:

When smoking food to enhance the flavors Question 9: TCS foods must be cooled from 135 oF to 41oF or lower within a maximum of _____ hours.

Answer:

• hours

Question 10: A food handler left a pan of chicken pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?

Answer:

Time-temperature abuse Question 11: When selecting flooring, ceiling, and wall materials, the most important feature to

consider is:

Answer:

Durable and smooth

Question 12: What is the minimum internal cooking temperature for poultry and stuffing made with meat?

Answer:

165F for 15 seconds Question 13: "Consuming raw or undercooked seafood may increase your RISK of foodborne

illness".THis statement is a consumer advisory:

Answer:

Reminder Question 14: What is the required minimum internal cooking temperature for shell eggs that will be held hot for service?

Answer:

155F for 15 seconds Question 15: What is the required minimum internal cooking temperature for a roast of pork or beef?

Answer:

145F for 4 minutes Question 16: To ensure proper cooking temperature, take at least:

Answer:

Two readings in different locations Question 17: When some chemical cleaner from its original container is poured into a smaller, working container, what must also be done?

Answer:

Label the working container with its content Question 18: Which of the following should never be added to produce that will be eaten raw?

Answer:

Sulfites

Question 19: The best way to eliminate pests that have entered the operation is to work with a licensed pest control operator (PCO)

Answer:

True Question 20: A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Answer:

Corrective action Question 21: What is the minimum required internal temperature when reheating a previously cooked food?

Answer:

165F for 15 seconds Question 22: The best way to ensure that the sanitizing solution is working effectively is to:

Answer:

Measure the concentration using a test kit Question 23: What should happen to food right after it is thawed in a microwave oven?

Answer:

Cook it in a convectional cooking equipment Question 24: Before washing dishes in a 3-compartment sink, the first thing to do is:

Answer:

To clean and sanitize the sinks and drain boards Question 25: All food-contact surfaces must be cleaned and sanitized after every ____ hours if items are in constant use.

Answer:

• hours