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SERVSAFE STUDY QUESTIONS CHAPTER 1 - 8 EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -72 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: CH 5: A thermometer used to measure the temperature of food must be accurate to what temperature?
Answer:
+/- 2 or +/- 1 degrees F.Question 2: CH 2: A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Answer:
Toxin.Question 3: CH 1: What is a food-borne illness outbreak?
Answer:
When 2 or more people report the same illness from eating the same food.Question 4: CH 2: What are the most common symptoms of a food-borne illness?
Answer:
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
Question 5: CH 2: Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Answer:
Shigella spp.Question 6: CH 8: What is the maximum water temperature allowed when thawing food under running water?
Answer:
70 degrees F (21 C).Question 7: CH 3: Which food contains a common allergen? (potatoes sauteed in duck fat, smoked salmon wrapped in a lettuce leaf, melon slices wrapped in prosciutto (ham), green beans dressed in olive oil and garlic)
Answer:
Smoked salmon wrapped in a lettuce leaf.Question 8: CH 8: Which food should not be offered on a children's menu?
Answer:
Rare hamburger.Question 9: CH 1: What is an important measure for preventing food-borne illness?
Answer:
Preventing cross-contamination.Question 10: CH 1: What is TCS food?
Answer:
Food requiring time and temperature control for safety Question 11: CH 4: When is it acceptable to eat in an operation?
Answer:
When sitting in a break area.Question 12: CH 8: What is the minimum internal cooking temperature for ground beef?
Answer:
155 F (68
- for 15 seconds.
Question 13: CH 1: Which is a TCS food?(bread, flour, sprouts, strawberries)
Answer:
Sprouts.Question 14: CH 8: Why must prep tables be cleaned and sanitized between uses?
Answer:
To prevent cross-contamination.Question 15: CH 4: After which term must food handlers wash their hands?
Answer:
Clearing tables.Question 16: CH 2: Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?
Answer:
Time.Question 17: CH 4: When washing hands, what is the minimum time you should scrub with soap?
Answer:
10 seconds.Question 18: CH 6: What should be done with an item that has been recalled?
Answer:
Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded.Question 19: CH 7: What must be included on the label of TCS food that was prepped in-house?
Answer:
Date that the food should be thrown out.Question 20: CH 7: Where in a cooler should dairy products be stored?
Answer:
Away from the door, in the coldest part of the cooler.
Question 21: CH 7: At what air temperature can you store shell eggs?
Answer:
45 degrees F.Question 22: CH 4: Who is most at risk for contaminating food?
Answer:
A food handler whose young daughter has diarrhea.Question 23: CH 3: A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
Answer:
Store sanitizer away from the prep area.Question 24: CH 7: When must you discard tuna salad that was prepped on July 19th?
Answer:
July 25th.Question 25: CH 7: An air temperature measuring device used to measure the temperature in a cooler must be how accurate?
Answer:
+/- 3 degrees.Question 26: CH 7: How far off the floor should food be stored?
Answer:
At least 6 inches or 15 centimeters.Question 27: CH 4: What should food handlers do after prepping food and before using the restroom?
Answer:
Take off their aprons.Question 28: CH 2: A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
Answer:
Norovirus.
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