SERVSAFE STUDY GUIDE 4 EXAM QUESTIONS

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SERVSAFE STUDY GUIDE 4 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the correct way to store mops in between uses?

Answer:

Hanging on the hook Question 2: A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

Answer:

Label the working container with it's contents

Question 3: How high must the legs be for tabletop equipment?

Answer:

• inches

Question 4: In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

Answer:

180°F (82°C)

Question 5: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

Answer:

Created a cross connection

Question 6: A food-contact surface must be cleaned and sanitized?

Answer:

Before working with a different type of food Question 7: A food handler who is receiving a food delivery observes signs of pests in the food.What should be done?

Answer:

The shipment should be refused and prevented from entering the operation Question 8: The first step in cleaning and sanitizing items in a three compartment sink is?

Answer:

Rinsing, scraping or soaking items Question 9: Grease and condensation buildup on surfaces can be avoided with correct?

Answer:

ventilation

Question 10: The water provided to a handwashing sink must be?

Answer:

potable water only

Question 11: Which feature is most important for a chemical storage area?

Answer:

Good lighting

Question 12: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how Question 13: What must a consumer advisory be provided for menu items containing TCS food?

Answer:

When the item is raw or undercooked

Question 14: Where should garbage cans be cleaned?

Answer:

Away from food and utensils Question 15: What is the most important food safety features to look for when selecting flooring, wall and ceiling materials?

Answer:

Smooth and Durable Question 16: handwashing stations must have hot and cold waiter, soap, a way to dry hands, and a?

Answer:

Garbage container

Question 17: Which food item may be handled with bare hands?

Answer:

Chopped carrots for stew Question 18: When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

Answer:

The bag was placed on the prep table Question 19: Which individual should apply pesticides in food service operation?

Answer:

pest control operator

Question 20: Which surface must be both clean and sanitized?

Answer:

Cutting boards

Question 21: To prevent backflow, a sink must be equipped with an?

Answer:

Air gap

Question 22: A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Answer:

The cook did not wash their hands and put on new gloves before slicing the hamburger buns

Question 23: Which does not require sanitizing?

Answer:

walls Question 24: After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

Answer:

Rinsing