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SERVSAFE REVIEW GUIDE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Reusable containers provided by an operation for take home food must be
Answer:
Cleaned and sanitized by the customer before being refilled Question 2: After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the Person in charge (PIC) should
Answer:
Stop the food handler immediately and review the correct procedures for garbage handling
Question 3: what is the correct response to a sewage back-flow in an operation
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close the operation immediately Question 4: Chemicals that can only be used by licensed pest control operators are considered
Answer:
Restricted-use pesticides Question 5: An illness caused by what pathogen must be reported to the regulatory authority?
Answer:
Norovirus
Question 6: Which contaminant poses the greatest food borne illness risk
Answer:
biological
Question 7: outside garbage containers must be
Answer:
sealed with tight fitting lids
Question 8: A manager should store canned soup that has been recalled in a
Answer:
Separate area until it can be returned to the distributor for credit.
Question 9: Sinks must be used for the correct intended purpose to prevent
Answer:
cross contamination Question 10: A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the US FDA Food Code, what should the server do with the rolls and napkin?
Answer:
Remove the napkin and discard the rolls.
Question 11: a food establishment that serves raw oysters should have what
Answer:
a consumer advisory on the menu Question 12: To prevent pests from entering an operation all doors, windows, and skylights should be
Answer:
encased with mesh screening
Question 13: Which item may a customer reuse at a self service area
Answer:
drinking glass
Question 14: The internal temperature of a cooked hamburger patty is best measured with which thermometer
Answer:
Thermocouple
Question 15: Which food handler activity is most likely to contaminate food?
Answer:
Drinking a can of soda while working
Question 16: A food handler with a sore throat and a fever must not work around
Answer:
food items
Question 17: What item is a major food allergen?
Answer:
soybeans Question 18: When should hands be washed during food prep to avoid cross contamination
Answer:
Before putting on the gloves Question 19: room temperature canned chicken peas are opened and placed on a salad bar. To use time as a food safety control the maximum temperature that the chick peas can reach is
Answer:
41°F
Question 20: Floors in a food-prep area must be
Answer:
Cleaned and sanitized regularly.Question 21: When heat sanitizing in a three-compartment sink, the minimum acceptable hot water temperature is
Answer:
171°F
Question 22: Complete loss of refrigeration is grounds for
Answer:
Immediate closure or suspension of an operating permit Question 23: A new recipe is introduced to the foodservice operation. What is the most effective way of training the food handlers on how to make the new recipe?
Answer:
demonstration Question 24: A label on foods prepared and packaged onsite for retail sales must list which information?
Answer:
A list of all ingredients used in descending order by weight
Question 25: Hand washing stations must contain which item
Answer:
handwashing signage Question 26: Which of the following documents MUST be kept on file for 90 days after the last product has been sold?
Answer:
Shellstock identification tags
Question 27: An operation must be closed immediately in the event of a
Answer:
rodent infestation Question 28: Storing raw fish in ice that is continuously draining helps prevent which type of contamination?
Answer:
biological Question 29: Which HACCP principle is in action when a cook checks the temperature of beef stew being reheated for hot holding
Answer:
Monitoring
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