SERVSAFE STUDY QUESTIONS EXAM QUESTIONS

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SERVSAFE STUDY QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -13 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 11. a food handler is slicing roast beef continuously on a slicer for 6 hours.after 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to continue slicing. what is the most serious risk of this procedure?

Answer:

• time-temperature abuse of the roast beef

Question 2: 4. Which procedure would help protect food from contamination by food handlers and customers?

Answer:

• installing sneeze guards above the salad bar

Question 3: 5. what does the acronym fat tom represent?

Answer:

• conditions that favor the growth of most foodborne pathogens

Question 4: 6. the temperature of the wash water in a three-compartment sink should be maintained at a minimum of

Answer:

• 110°F (43° C)

Question 5: 10. after inspecting morning deliveries, which item should be rejected immediately

Answer:

• fresh mussels at 51°F (11° C)

Question 6: 13. a manager should store canned soup that has been recalled in a

Answer:

• dry storage area as long as it is cleanly labeled "do not use" in red marker

Question 7: 1. A food handler should recalibrate a thermometer after

Answer:

• it falls on the floor

Question 8: 8. when the water supply has been disrupted due to a natural disaster, an acceptable alternative is

Answer:

• buying commercially bottled drinking water

Question 9: 7. it is important to frequently clean dumpsters inside and out because this practice

Answer:

• aids in controlling pests

Question 10: 12. which is a common foodborne-illness risk factor?

Answer:

• failing to cook food correctly

Question 11: 2. Why are empty bleach buckets unacceptable for transporting food to off-site serving locations?

Answer:

• chemical residue is difficult to remove from used containers

Question 12: 9. when a food recall occurs, the operation must

Answer:

• discontinue use of the food item

Question 13: 3. Using hard water when preparing a sanitizing solution will cause the sanitizer to be

Answer:

• less effective