SERVSAFE STUDY GUIDE EXAM QUESTIONS

PDF Download

SERVSAFE STUDY GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: an infrared thermometer is best used to measure

Answer:

the temp of equipment Question 2: if an operation closed for an electricity failure, they can reopen when they

Answer:

receive approval from the regulatory authority Question 3: a food handler is slicing roast beef for 6 hours. after 4 hours he removes the roast beef and sets it aside. he washes, rinsed, and sanitizes the slicer parts. the meat is put back on the slicer. what's the risk of the procedure?

Answer:

time and temp abuse of the roast beef

Question 4: pesticide must be

Answer:

stored away from food items in clearly labeled containers

Question 5: to help ensure that shell eggs will be safe to eat they should be

Answer:

stored in the cooler at 45°F or below

Question 6: purpose of a sanitizer test kit

Answer:

to check the concentration of a chemical solution Question 7: using hard water when preparing a sanitizing solution will cause the sanitizer to be

Answer:

less effective Question 8: the max number of days that a potato salad can be kept at 41°F or below is

Answer:

• days

Question 9: if an operation is forced to close due to a natural disaster, the operation can reopen once they

Answer:

receive an authorization from a state or local regulatory authority

Question 10: food handlers should wash their hands

Answer:

between shaking hands with a customer and replenishing the food on a salad bar

Question 11: wrapped crackers on a plate can be

Answer:

reserved to customers

Question 12: chemicals used in an operation

Answer:

must be labeled with their common name

Question 13: when a critical control point is not met

Answer:

a food handler must first take a corrective action

Question 14: the primary source of hepatitis A is

Answer:

human feces

Question 15: in a walk-in cooler the taw poultry should be placed in

Answer:

the bottom shelf Question 16: when implementing a program that prevents pests from becoming a problem in an operation, it is best to

Answer:

work with a pest control operator

Question 17: the safety data sheet must include

Answer:

the vendor's contract

Question 18: the primary goal of the active managerial control is to

Answer:

reduce the risk of food borne illnesses

Question 19: a cross connection is

Answer:

a link between safe and contaminated water

Question 20: an example of corrective action is

Answer:

reheating food on a buffet that is below 135° F Question 21: if an operation closes due to an imminent health hazard, they can reopen once they

Answer:

receive approval from local regulatory authority

Question 22: five gallons of beef stew are prepped on september

• the date to consume, sell or discard is

Answer:

september 8

Question 23: an acceptable way to cool a large turkey is to

Answer:

place it in a cooler

Question 24: a service sink should be used to

Answer:

clean mops and throwing out waste water Question 25: if an operator wants to serve clams that are displayed live in a tank, they must obtain

Answer:

variance from the regulatory authority

Question 26: highly susceptible populations include

Answer:

young children and people with compromised immune systems Question 27: the correct procedure for delivering prepped hot food off site is to

Answer:

maintain the hot food temp above 135°F Question 28: the minimum internal temp for hot food being held prior to service is

Answer:

135° F

Question 29: tableware and utensils that are not single use must be kept

Answer:

at least 6 inches off the floor