SERVSAFE REVIEW TEST

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SERVSAFE REVIEW TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should a foodservice operator do when responding to a

foodborne-illness outbreak?

• Segregate the product
• Ask customers for proof of their symptoms
• Notify the media
• Close the operation for the day

Answer:

Segregate the product

Question 2: When should hand antiseptics be used?

• In place of washing hands
• After washing hands
• Before washing hands
• In place of wearing gloves

Answer:

After washing hands

Question 3: What task requires food handlers to wash their hands before and after doing it?

• Using chemicals that might affect food safety
• Handling raw meat, poultry, or seafood
• Taking out garbage
• Touching clothing or aprons

Answer:

• Handling raw meat, poultry, or seafood

Question 4: When returning to buffet lines for more food, customers should not ________ their dirty plates.

• stack
• carry
• refill
• overload

Answer:

Refill Question 5: When can a food handler with a sore throat and a fever return to work with or around food?

• The sore throat is gone
• The fever is gone for 24 hours
• A written medical release is provided
• No symptoms are experienced for 24 hours

Answer:

A written medical release is provided.

Question 6: Hot TCS food can be held without temperature control for a maximum of

• 8 hours
• 2 hours
• 6 hours
• 4 hours

Answer:

• hours

Question 7: What is NOT part of a well-designed crisis response?

• Fix the problem.
• Let the media contact you first.
• Communicate information directly to all key audiences.
• Hold briefings but control the agenda.

Answer:

Let the media contact you first Question 8: What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 F (5 C)

• 5 days
• 7 days
• 10 days
• 3 days

Answer:

• days

Question 9: Food that is partially cooked and then finished just before service must be heated to what temperature?

A) 155 F (68

• for 15 seconds

B) 165 F (74

• for 15 seconds

C) 135 F (57

• for 15 seconds

D) 145 F (63

• for 15 seconds

Answer:

165 F for 15 seconds Question 10: What is the minimum internal cooking temperature for rice that is hot-held for service?

A) 135 F (57

C)

B) 145 F (63

C)

C) 165 F (74

C)

D) 155 F (68 C)

Answer:

135 F Question 11: Foodservice equipment that has been certified as meeting certain standards may be stamped with the ________ mark.

A) USPS

B) USDA

C) FDA

D) NSF

Answer:

NSF (National Science Foundation)