SERVSAFE QUIZZES 1-5 EXAM QUESTIONS

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SERVSAFE QUIZZES 1-5 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which is a requirement for key drop deliveries?

• The items are set apart from other inventory.
• The items are able to be reconditioned safely.
• The items are delivered just before staff arrives.
• The items are placed in the correct storage location.

Answer:

• The items are placed in the correct storage location.

Question 2: A food handler's hands can transfer pathogens from one food to another. True or false?

Answer:

True Question 3: 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:

• Cross-Contamination
• Poor Personal Hygiene
• Time-Temperature Abuse

• Poor Cleaning and Sanitizing

Answer:

• Poor Personal Hygiene

Question 4: What organization creates national standards for foodservice equipment?

A. CDC

B. EPA

C. FDA

D. NSF

Answer:

D. NSF

Question 5: When installing tabletop 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?

• 2 inches
• 4 inches
• 6 inches
• 8 inches

Answer:

• 6 inches

Question 6: When washing hands, what is the minimum time you should scrub with soap?

• 5 seconds
• 10 seconds
• 20 seconds
• 40 seconds

Answer:

• 10 seconds

Question 7: How far above the floor should food be stored?

• At least 1 inch
• At least 2 inches
• At least 4 inches
• At least 6 inches

Answer:

• At least 6 inches

Question 8: What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

• a food safety certificate
• a crisis-management plan
• a master cleaning schedule
• a variance from the regulatory authority

Answer:

• a variance from the regulatory authority

Question 9: Pre-school age students are more likely to get sick from contaminated food

because they are in the category of:

• Weakened Immune System
• High Risk Population
• School Age Risk

D. FDA

Answer:

• High Risk Population

Question 10: What type of smell may be a sign that cockroaches are present?

• strong, oily
• warm, spicy
• sharpe, musty
• mild, seaweed

Answer:

• strong, oily

Question 11: A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

• an inspection warrant
• the inspector's identification
• a hearing to determine if the inspection is necessary
• a one-day postponement to prepare for the inspection

Answer:

• the inspector's identification

Question 12: Leftover chili that is cooled on the counter becomes unsafe because of:

• Cross-Contamination
• Poor Personal Hygiene
• Time-Temperature Abuse
• Poor Cleaning and Sanitizing

Answer:

• Time-Temperature Abuse