SERVSAFE REVIEW 2019 EXAM QUESTIONS

PDF Download

SERVSAFE REVIEW 2019 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: The most common transmission form for hepatitis A in food borne illness outbreaks involving ready- to- eat foods is

Answer:

Contamination produce Question 2: When prepping food for a customer with a food allergy, food handlers must

Answer:

wash, rinse, and sanitize cookware and utensils first

Question 3: Garbage containers used by an operation should be

Answer:

leak proff, waterproof, and easy to clean

Question 4: A manager should store canned soup that has been recalled in

Answer:

dry storage area as long as it is clearly labeled "Do Not Use" in red marker

Question 5: Gloves should be used when handling ready to eat food that

Answer:

will not be cooked further

Question 6: Which raw food should be stored above all others in a cooler to minimize cross contamination

Answer:

Carrots

Question 7: Before what activity must food handlers wash their hands?

Answer:

Preparing poultry

Question 8: Which of the following is evidence of deliberate tampering food?

Answer:

protective seal or wrapper is missing from a food container Question 9: What is the first thing a Person in Charge should do when someone arrives at the food service operation and says they are to conduct an inspection of the operation?

Answer:

Ask for identification

Question 10: The appropriate concentration for an iodine sanitizer is

Answer:

12.5- 25 ppm

Question 11: A delivery of rice boxes should be rejected if the

Answer:

box bottoms are water stained Question 12: An operation is forced to close due to a natural disaster. The authorization to reopen must be issued by the

Answer:

state or local regulatory authority

Question 13: Hand antiseptics may only be used if they are

Answer:

approved by the FDA

Question 14: Operations serving highly susceptible populations should not serve

Answer:

undercooked eggs

Question 15: Which activity helps to prevent food contamination ?

Answer:

washing hands correctly after handling the garbage

Question 16: Why should training documentation reports be kept

Answer:

They verify that training has been completed

Question 17: When should food contact sources be cleaned and sanitized?

Answer:

After each task

Question 18: Before preparing a sandwich for a customer, the deli clerk should

Answer:

wash hands and put on disposable gloves

Question 19: Which temp is acceptable for cold storing potato salad?

Answer:

39 F ( 4 C)

Question 20: Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?

Answer:

Delimer Question 21: An operation will offer takeout meals produced using the reduced oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do ?

Answer:

Create a HACCP plan

Question 22: The primary risk associated with transporting ice in containers originally used to store chemicals is that they

Answer:

may still have residue after they have been cleaned

Question 23: When a food recall occurs, the operation must

Answer:

discontinue use of the food item

Question 24: Which info is required on a Safety Data Sheet?

Answer:

First aid info Question 25: An operation can reduce the likelihood of biological contamination by

Answer:

purchasing seafood from approved, reputable suppliers Question 26: Which sink should be used to empty mop buckets and rinse cleaning tools and brushes?

Answer:

Service Question 27: 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 28: Consumer advisory is required when serving

Answer:

cooked-to- order hamburgers Question 29: Egg salad sandwiches are served at an offsite location without temp control. The sandwiches are removed from cold holding at 11 AM. The temp of the egg salad is is checked at

• PM and is found to be 55 F (13C) At 3 pm the egg salad has reached 65 F (18 C). at 4 PM the

egg salad has reached 71 F ( 22 F). At 5 PM the egg salad hs reached 80. F At what time should the egg salad have been thrown out?

Answer: