SERVSAFE STUDY QUESTIONS CHAPTER 9 - 15 EXAM

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SERVSAFE STUDY QUESTIONS CHAPTER 9 - 15 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -57 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: CH 14: Who is responsible for keeping food safe in an operation?

Answer:

Manager/operator.Question 2: CH 14: Which agency enforces food safety in a restaurant?

Answer:

State and local regulatory authorities.Question 3: CH 15: In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Answer:

Guided discussion Question 4: CH 13: Pesticides should be disposed of by..

Answer:

The PCO.

Question 5: CH 9: When a utensil is stored in water between uses, what are the requirements?

Answer:

Running water at any temperature, or a container of water at 135 degrees F or higher.Question 6: CH 11: An operation has a buildup of grease and condensation on the walls and ceiling. What is most likely the problem?

Answer:

The ventilation system is not working properly.Question 7: CH 15: The manager's responsibility for staff food safety training is to...

Answer:

Make sure that staff have the knowledge and skills to keep food safe.Question 8: CH 12: Which feature is most important for a chemical storage area?

Answer:

Good lighting.Question 9: CH 11: 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 10: CH 14: A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

Answer:

The inspector's identification.Question 11: CH 12: what information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by who, and how.Question 12: CH 11: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable.

Question 13: CH 10: Reviewing temperature logs and other records to make sure the HACCP plan is working as intended is an example of which HACCP principle?

Answer:

Verification.Question 14: CH 10: The temperature of a roast is checked to see if it has met its critical limit of 145f (63c) for 4 minutes. This is an example of which HACCP principle?

Answer:

Monitoring.Question 15: CH 12: George is getting ready to wash dishes in a three compartment sink. what should his first task be?

Answer:

Remove leftover food from the dishes.Question 16: CH 9: Which part of the plate should a food handler avoid touching when serving guests?

Answer:

Top.Question 17: CH 11: Signage posted at a handwashing station must include a reminder to staff to ...

Answer:

Wash hands before returning to work.Question 18: CH 9: Which may be handled with bare hands? (cooked pasta for salad, chopped tomatoes for soup, canned tuna for sandwiches, pickled watermelon for garnish)

Answer:

Chopped tomatoes for soup.Question 19: CH 9: At what maximum internal temperature should cold TCS food be held?

Answer:

41 degrees F.

Question 20: CH 10: A deli serves cold sandwiches in a self serve display. Which step in the flow of food would be a critical control point?

Answer:

Storage.Question 21: CH 11: An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive.The lids were closed, and the drain plug was in place to prevent the dumpster from draining.What was the problem?

Answer:

The surface underneath the dumpster should have been paved with concrete or asphalt.Question 22: CH 12:What is required for measuring the sanitizing rinse temperature in a high temp dishwashing machine?

Answer:

Maximum registering thermometer.Question 23: CH 12: Pete the buser poured some cleaner from its original container into a smaller, working container. what else does he need to do?

Answer:

Label the working container with its contents.Question 24: CH 11: What organization creates national standards for foodservice equipment?

Answer:

NSF (National Safety Foundation).Question 25: CH 13: If pesticides are stored in the operation, where should they be kept?

Answer:

In a secure location, away from food and equipment.Question 26: CH 15: New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...

Answer:

Preventing cross-contamination.