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SERVSAFE STUDY GUIDE (DIAGNOSTIC TEST QUESTIONS)
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -21 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: with approved procedures in place, cold food being without temp control for up to 6 hours cannot exceed which temperature while it is being served?
Answer:
70F Question 2: A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Answer:
throw the food away Question 3: What must a food handler with facial hair do to prevent food contamination?
Answer:
What should a food handler do when working with an infected cut on the finger?
Question 4: where should food handlers wash their hands?
Answer:
What must food handlers do after touching their body or clothing?Question 5: What should a food handler with a sore throat and fever be excluded from the operation?
Answer:
What is a basic characteristic of a virus?
Question 6: A manager's responsibility is to actively control risk factors for foodborne illness is called
Answer:
active managerial control Question 7: In a heat-sanitizing dishwasher, what is the minimum temp for the final rinse?
Answer:
180F Question 8: TCS food that will be reheated for hot holding must reach a temp of at least
Answer:
135F for 15 seconds within 2 hours Question 9: a manager walks around the kitchen every hour to verify policies, procedures, and corrective actions are followed. This is an example of which step in active managerial control?
Answer:
management oversight Question 10: sewage backs up in a food storage area and there is a significant risk of contamination to the food stored there. What should be done?
Answer:
stop service and notify the regulatory authority
Question 11: Requires a living host to grow
Answer:
with approved procedures in place, cold food can be held intentionally without temp control for___ hours as as it does not exceed 70F
Question 12: sore throat and fever
Answer:
excluding if high risk population Question 13: One way for managers to show that they know how to keep food safe is to
Answer:
become certified in food safety
Question 14: a manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temp. This is an example of which step in active managerial control?
Answer:
corrective action
Question 15: The purpose of a food safety management system is to
Answer:
prevent foodborne illness by controlling risks and hazards Question 16: When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
Answer:
10 seconds
Question 17: an example of physical contamination
Answer:
Bones in fish
Question 18: After which activity must food handlers wash their hands?
Answer:
The main reason food handlers should not scratch their scalp to avoid?
Question 19: To prevent backflow, a sink must be equipped with a(n)
Answer:
air gap
Question 20: what is the best way to protect food from deliberate tampering?
Answer:
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep food defense information accessible and know Question 21: Food must be cooled from 135F to 70F within __ hours and then from 70F to 41F or lower in the next __ hours
Answer:
3, 5
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