SERVSAFE STUDY EXAM QUESTIONS

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SERVSAFE STUDY EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -79 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: After handling dirty dishes, a dishwasher washes their hands in the

three-compartment sink? Is this acceptable? Why or why not?

Answer:

No, hands should ONLY be washed in a designated handwashing sink Question 2: A food handler has a wound on their finger. Can this contaminate food and cause foodborne illness?A- No, because the immune system will stop any infection B- No, because the finger is less prone to infection then other areas C- Yes, because all wounds can contaminate food and cause illness D- Yes, because a wound that contains pathogens can contaminate food

Answer:

D- Yes, because a wound that contains pathogens can contaminate food

Question 3: Pathogens are most likely to grow well in a meat stew that is....

Answer:

between 41-135; in the temperature danger zone

Question 4: What is the purpose of hand antiseptic?

Answer:

To reduce pathogens to a safe level

Question 5: After washing her hands, a food handler applied antiseptic, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. Why is this a problem?

Answer:

She did not let the sanitizer dry.

Question 6: If food handlers are sick...

Answer:

they must stay home

Question 7: What kind of jewelry can you wear?

Answer:

plain-band ring

Question 8: What is the temperature danger zone?

Answer:

41-135

Question 9: A food handler who just bussed tables must do what before handling food?A- Change aprons B- Wash their hands C- Put disposable gloves back on D- Wipe their hands on a cloth towel

Answer:

B- Wash their hands Question 10: how can the risk of cross-contamination be reduced when prepping different types of food on the same prep table?

Answer:

prep raw and ready-to-eat foods at different times Question 11: What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

Answer:

exclude them from the operation

Question 12: Which food item may be handled with bare hands?

A- sliced cheese for sandwiches B- boiled egg for salads C- chopped carrots for stew D- parsley for garnish

Answer:

C- chopped carrots for stew; This is because this item will still be cooked, killing any germs that you may have gotten on it. The other options were ready-to-eat which means they will not be cooked anymore.

Question 13: What must a food handler do after touching their body or clothes?

Answer:

WASH THEIR HANDS

Question 14: To work with food, a handler with an infected hand wound must...

Answer:

cover the wound with an impermeable bandage or finger cot AND wear a sinlge-use glove

Question 15: When using an infrared thermometer, it must...

Answer:

be held close to the food

Question 16: What can make classroom training more effective?

Answer:

using an activity based approach Question 17: An operation has decided to purchase cut lettuce for salads rather than cutting it themselves. What is the benefit of doing this?

Answer:

it helps to prevent cross-contamination Question 18: What should food handlers do after prepping food and before using the restroom?

Answer:

take off their aprons

Question 19: When checking the internal temperature of food, where should the thermometer be inserted?

Answer:

in the thickest part of the food

Question 20: Which food can be handled with bare hands?

A- croutons for salad B- cheese for pizza C- salt to season a cooked dish D- baked potatoes

Answer:

B- cheese for pizza

Question 21: How can you identify training needs in a new hire?

A- by asking them B- by talking to their coworkers C- by observing job performance D- by talking to their previous employers

Answer:

C- by observing job performance

Question 22: What is the purpose of color-coded equipment?

Answer:

it helps to keep designated equipment separate Question 23: When should a food handler with a sore throat and fever be excluded from the operation?A- customers served are primarily high-risk B- fever is over 100 C- sore throat has lasted for more than 5 days D- before the regulatory authority is notified

Answer:

A- customers served are primarily high-risk Question 24: A food handler wet his hands with warm water, applied soap and scrubbed them for 15 seconds, rinsed them in warm water, and dried them on a cloth side towel. What did he do wrong?

Answer:

He should not have dried his hands on a cloth towel. A disposable, single-use towel should have been