SERVSAFE REVIEW 1 EXAM QUESTIONS

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SERVSAFE REVIEW #1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -65 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: operations serving highly susceptible populations should NOT serve

Answer:

undercooked eggs

Question 2: when is a food considered adulterated?

Answer:

when it is held under unsanitary conditions Question 3: it is July 22nd and chicken salad is being prepared with leftover chicken that was grilled on July 20th. by what date must the chicken salad be served or thrown out?

Answer:

july 27th Question 4: a food handler has emptied a durable 5 gallon bucket that originally contained pickles. this bucket

Answer:

may be reused for food storage if it is cleaned and sanitized Question 5: which food would be safe to serve to a highly susceptible population?

Answer:

chocolate sauce

Question 6: what is the correct way to clean a cutting board?

Answer:

wash, rinse, and sanitize

Question 7: how should food and supplies be stored in a dry storage area?

Answer:

away from the walls and 6 inches off the floor Question 8: egg salad sandwiches are served at an offsite location without temperature control.the sandwiches are removed from cold holding at 11 am. the temp of the egg salad is checked at

• pm. and is found to be 55 F. at 3 pm, the egg salad has reached 65 F. at 4 pm, the egg salad

has reached 71 F. at 5 pm, the egg salad has reached 80 F. at what time should the egg salad have been thrown out?

Answer:

• pm

Question 9: hot water in a hand washing sink must reach a temperature of at least

Answer:

100 F

Question 10: the most effective way to prevent pest problems is by

Answer:

maintaining a clean environment

Question 11: which temperature is acceptable for cold storing potato salad?

Answer:

41 F

Question 12: food contamination is MOST LIKELY to happen when food handlers

Answer:

chew tobacco

Question 13: which action could lead to cross contamination?

Answer:

touching more than one TCS food before washing your hands

Question 14: using coated or shatter resistant light bulbs is a way of preventing which type of contamination?

Answer:

physical Question 15: an illness caused by what pathogen must be reported to the regulatory authority?

Answer:

norovirus Question 16: a handwashing station must have hot and cold running water, soap, a garbage container, and an acceptable method for

Answer:

drying hands

Question 17: what item is a major food allergen?

Answer:

soybeans

Question 18: the only acceptable jewelry for a food handler is a

Answer:

plain metal ring

Question 19: a food handler should recalibrate a thermometer after

Answer:

it falls on the floor

Question 20: a consumer advisory is required when serving

Answer:

Cooked to order hamburgers Question 21: the most common transmission form for hepatitis A in foodborne illness outbreaks involving ready to eat foods is

Answer:

an infected employee

Question 22: in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?

Answer:

broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts

Question 23: when should food contact surfaces be cleaned and sanitized?

Answer:

after each task

Question 24: before what activity must food handlers wash their hands?

Answer:

preparing poultry

Question 25: which food container is suitable for transporting food?

Answer:

metal pan with aluminum foil cover Question 26: which raw food should be stored above all others in a cooler to minimize cross contamination?

Answer:

carrots Question 27: traces of pesticides are found on raw poultry breasts. which type of contamination is this?

Answer:

chemical

Question 28: which food should be stored below all others in a cooler?

Answer:

raw poultry Question 29: which is the best location for chemical detergents and sanitizers to be stored?

Answer:

on shelves in the dishwashing area