SERVSAFE QUIZ EXAM QUESTIONS

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SERVSAFE QUIZ EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -99 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: which is a TCS food... saltines, bananas, baked potato, coffee

Answer:

baked potato

Question 2: salmonella type is commonly linked with ground beef

Answer:

false

Question 3: what is the minimum internal cooking temperature for ground beef?

135, 145, 155, 165

Answer:

155 Question 4: if chemicals are transferred to a secondary container, the secondary container must be labeled with the chemical's

• expiration date
• common name
• usage instructions
• SDS information

Answer:

common name Question 5: When installing equipment on the floor, that will be on legs or caster, that equipment must be how tall from the bottom of the equipment to the floor?

• inches, 4, 6, 8

Answer:

6

Question 6: TCS food reheated for hot-holding must reach what temperature

1. 135

2. 145

3. 155

4. 165

Answer:

165 for 15 seconds

Question 7: at what maximum internal temperature should cold TSC food be held?

0, 32, 41, 60 F

Answer:

41 F Question 8: how long can ready to eat TCS food that was prepped in house be stored if it is held at 41 degrees or lower?

Answer:

• days

Question 9: an employee vomits while prepping food. what action should the manager tae in order to prevent the spread of norovirus?

• wash area with soap and water
• use routine procedures established for daily cleaning
• apply strict cleaning and sanitizing procedures
• wait until the operation closes to avoid interrupting services

Answer:

apply strict cleaning and sanitizing procedures Question 10: in which training method does a trainer ask a series of questions to draw on the knowledge and expertise of the learners

• info search
• guided discussion
• jigsaw design
• games

Answer:

guided discussion

Question 11: what information should a master cleaning schedule contain?

Answer:

what should be cleaned, when, by whom, and how Question 12: metal shavings are which type of contaminant?... biological, physical, chemical, microbial

Answer:

physical

Question 13: to wash hands correctly, a food handler must first

Answer:

wet hands and arms Question 14: when washing hands, what is the minimum time you should scrub with soap?

Answer:

10 seconds

Question 15: at what minimum temperature should hot TCS food be held?

115, 125, 135, 145

Answer:

135 F

Question 16: what food item does the food and drug administration advise against offering on a children's menu?

Answer:

rare cheeseburgers Question 17: what causes large ice crystals to form on frozen food and its packaging?

Answer:

time temperature abuse Question 18: a food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. this action can make food unsafe by

Answer:

poor personal hygiene

Question 19: which agency enforced food safety in a restaurant?

Answer:

state or local regulatory authority Question 20: what must a food handler with a hand wound do to safely work with food?

• bandage the wound and avoid contact with food
• bandage the wound with an impermeable cover and wear a single use glove
• wash the wound and wear a single use glove
• apply iodine solution and a permeable bandage

Answer:

bandage the wound with an impermeable cover and wear a single use glove Question 21: new staff must be trained in the critical areas of personal hygiene, cleaning, sanitizing, controlling time and temperature, and

• crisis management
• equipment handling
• HACCP plan creation
• preventing cross contamination