SERVSAFE REVIEW EXAM 3

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SERVSAFE REVIEW EXAM #3

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A food handler who has been diagnosed with norovirus has been symptom free of vomiting and diarrhea for 24 hours. The manager may continue the exclusion of the food handler if?

Answer:

Operation severs a highly susceptible population Question 2: An operation wants to hold a pan of hot food using time as a public health control.What must the label on the pan of food indicate?

Answer:

The four hour time limit when the food must be discarded

Question 3: Food handlers should wash their hands after?

Answer:

Engaging in activites that contaminate hands Question 4: A hand washing sink shall be equipped to provide hot water at a temperature of?

Answer:

100 degrees

Question 5: In order to reduce the risk of an illness caused by enterohemorrhagic and shiva toxin-producing E.coli, sausage should be cooked to what minimum internal temperature?

Answer:

155 degrees

Question 6: Which frozen food was thawed correctly?

Answer:

Hamburger patties that were thawed by being placed directly onto a charbroil grill

Question 7: A delivery of packaged frozen vegetables should be rejected if the?

Answer:

Packages are covered with ice crystals

Question 8: Hot

TCS food received at which temperature can be accepted?

Answer:

135 degrees F

Question 9: For which activity can a hand washing sink be use?

Answer:

Washing hands Question 10: A cook stems shrimp for a seafood salad on October 13th and properly cools it to 41 degrees F. The cook adds prepared crab meat to the shrimp on October 15th, combines it with mayonnaise and places it in the cooler for service on October 16th. What is the use-by date for the seafood salad?

Answer:

October 19th Question 11: What might happen when solutions used to clean a frozen yogurt machine are not completely drained?

Answer:

Chemical contamination

Question 12: A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking, and finds that it is 150 degrees. The cook records this in a log and continues cooking the poultry until its temperature reaches 165 degrees. Which step in this processes the corrective action?

Answer:

Continuing the cooking process

Question 13: Which type of sanitizer is bleach?

Answer:

Chlorine Question 14: To prevent food in a self-serving area from becoming contaminated by guest, an operation should?

Answer:

Ensure that guests use only one plate

Question 15: Which of these practices requires a HACCP plan?

Answer:

Making beef jerky Question 16: When heat sanitizing in a three-compartment sink, the minimum acceptable hot water temperature is?

Answer:

171 degrees

Question 17: Food preparation equipment shall be certified for sanitation by?

Answer:

An ANSI accredited certification program Question 18: Ground beef cooked in a microwave oven must reach an internal temperature of?

Answer:

165 degrees

Question 19: Management must notify the regulatory authority if a food handler tests positive for?

Answer:

Norovirus

Question 20: Complete loss of refrigeration is grounds for?

Answer:

Immediate closure or suspension of an operating permit Question 21: During correct hand washing, soap must come in contact with hands for a minimum of how many seconds?

Answer:

10 seconds Question 22: Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?

Answer:

Biological Question 23: Labels on repackages bulk food for resale must include ingredients and sub-ingredients listed in which way?

Answer:

Descending order by weight

Question 24: Raw

TCS food must be stored at a temperature no higher than?

Answer:

41 degrees

Question 25: What is a cross-connection?

Answer:

A link between safe and unsafe water