SERVSAFE - REVIEW EXAM QUESTIONS

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SERVSAFE - REVIEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A server setting tables touches the food-contact surfaces of a water glass when placing it on the table. In which way did the food become unsafe?A.) Cross-contamination B.) Poor personal hygiene C.) Time-temperature abuse

Answer:

A.) Cross-contamination Question 2: Which of the following is/contains a TCS food: -Baked Potatoes -Orange juice -Pizza with diced tomatoes & green pepper -Poached salmon -Refried beans -Scrambled shell eggs -Shrimp fried rice -Tofu ice cream -Vanilla milk shake -Whole-wheat bread

Answer:

Everything except:

-Orange juice -Whole-wheat bread

Question 3: True or False: You should not have painted fingernails when serving food.

Answer:

True Question 4: True or False: If cooking ground beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground beef patties reaches 155 degrees F (68 degrees

• for 15 seconds.

Answer:

True

Question 5: What is the receiving temperature requirement for cold TCS food?

Answer:

41 F or lower (unless otherwise specified)

Question 6: What is ALERT stand for?

Answer:

(1) Assure - products from safe sources (2) Look - monitor safety of products/facility (3) Employee - know who is in your facility (4) Reports - Keep info related to food defense accessible (5) Threat - ID suspicious activity/threats at operation Question 7: Most common symptoms + confusion, memory loss, disorientation, seizure, and coma

Answer:

Domoic acid Question 8: A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. In which way did the food become unsafe?A.) Cross-contamination B.) Poor personal hygiene C.) Time-temperature abuse

Answer:

A.) Cross-contamination

Question 9: Are food handlers with beards required to wear a beard restraint?

Answer:

only if they want to keep their job Question 10: How long should you wait after you insert a thermometer into a food item before you have an accurate temperature?

Answer:

15 seconds

Question 11: When should food handlers change their gloves?

Answer:

-As soon as they become dirty/torn -Before beginning a different task -After an interruption (phone call) -After handling raw meat/seafood/poultry and before handling ready-to-eat food Question 12: Thermometers used to measure food need to be accurate to +/- what degree F?

Answer:

2 Question 13: True or False: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels.

Answer:

True Question 14: What is the minimum temperature you should use when washing your hands?

Answer:

100 F

Question 15: How should you clean and sanitize a thermometer?

Answer:

Thermometers must be washed, rinsed, sanitized, and air dried using a sanitizing solution that is for food-contact surfaces.

Question 16: What temperature should shucked shellfish, milk, and shell eggs be received?

Answer:

45 F

Question 17: What are the "Big Six" causes of foodborne illness?

Answer:

-Shigella spp.-Salmonella Typhi -Toxin-producing

• coli

-Hepatitis A -Norovirus -Nontyphoidal Salmonella (NTS)

Question 18: Bacteria prevented by Controlling time and Temp measure

Answer:

-Bacillus cereus -Listeria monocytogenes -E. coli -Campylobacter jejuni -Clostridium perfringens -Clostridium botulinum Question 19: True or False: Adults are more likely than preschool-age children to get sick from contaminated food.

Answer:

False Question 20: True or False: Wearing a dirty uniform or apron can contaminate food.

Answer:

True

Question 21: What is the PPM for iodine?

Answer:

12.5-20 ppm