SERVSAFE REVIEW FOR FINAL EXAM QUESTIONS

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SERVSAFE REVIEW FOR FINAL EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -70 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Floors in the ware washing area must be

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easy to clean Question 2: An operation must have specific procedures in place for employees that list actions to perform when cleaning up

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vomit and diarrhea

Question 3: To honestly present food means to

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provide food to customers in a way that does not mislead or misinform them

Question 4: A common foodborne-illness risk factor is?

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failing to cook food correctly

Question 5: Practice reduces the risk of contamination in a food-prep area

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drinking beverages from a covered container with a straw

Question 6: A food handler is allowed to prepare food while wearing

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plain metal band Question 7: An adequate ventilation system is important in an operation because it

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prevents grease build up and condensation on walls and ceilings Question 8: 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 the

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operation serves a highly susceptible population

Question 9: What is a cross connection

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link between drinkable water and dirty water Question 10: Leftover chili must be REHEATED to what temperature before hold holding?

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165 F Question 11: How many days should a shellstock tag be retained when the shellfish are removed from their original container for display?

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90 days Question 12: When using additives in food to help extend its shelf life, an operation must first

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obtain a variance from the local regulatory authority

Question 13: Loss of refrigeration is considered an

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imminent health hazard

Question 14: Backup of sewage in the prep area & rodent infestation are hazards that are

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ground for immediate closure of an operation Question 15: What are the regulatory requirements for the surface where the dumpster is placed

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smooth, durable, and sloped for drainage Question 16: A significant threat to public health requiring immediate closure of the operation and correction is classified as a

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imminent health hazard Question 17: To ensure that the sanitizing solution for a food prep surface will work correctly, a food handler should

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use a test kit to check its concentration

Question 18: The safest way to thaw a large frozen turkey

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refrigerated at 41 or below

Question 19: Cooked vegetables should be held at

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135 or higher Question 20: How many days can a container of commercially prepared potato salad be stored after its open?

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7

Question 21: What is one approved way to preset utensils?

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wrap them in a napkin

Question 22: What height should a new oven be installed?

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• inches

Question 23: A food handler uses hand antiseptic and scrubs for 15 seconds under warm running water. They then rinse and dry thoroughly with an air drier. What was the mistake?

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used hand antiseptic instead of an approved soap Question 24: A management part of an operation's food defense program should be?

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restrict access of unauthorized personnel

Question 25: Key drop deliveries are allowed when

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food is placed in the correct storage location

Question 26: A chemical sanitizing solution's effectiveness depends on the

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water hardness, pH, and temperature of the solution Question 27: A food handler that has been vomiting should not return to work until symptom-free for at least how many hours?

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24 Question 28: An operation bottles tap water on-site and labels and sells it as natural spring water. The water is in violation of being

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honestly presented

Question 29: A pot of stew is found in a cooler at 82 F. What should be done?

Answer:

Throw it out