SERVSAFE STUDY; SET 3 EXAM QUESTIONS

PDF Download

SERVSAFE STUDY; SET 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -65 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Three components of active managerial control include identifying risks, training, and...

Answer:

corrective action Question 2: A manger walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Answer:

management oversight

Question 3: What type of containers should be used to transport food off site?

Answer:

insulated containers

Question 4: What should be considered when constructing restrooms?

Answer:

patrons should not pass through prep areas to reach room

Question 5: When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

Answer:

The bag was placed on a prep table Question 6: Which cleaner is best for removing the water scale in a steam table?

Answer:

delimer Question 7: An imminent health hazard is a situation that requires correction of the problem w/in what time period?

Answer:

immediately Question 8: What should you do if the regulatory authority confirms you operation is the source of a foodborne illness outbreak?

Answer:

provide the regulatory authority with all of the appropriate documentation

Question 9: Where are handwashing stations required?

Answer:

dishwashing areas Question 10: What is the most important food safety consideration when selecting construction materials for the establishment?

Answer:

How easy it will be to clean the materials

Question 11: Which cleaner is best for cleaning a range hood?

Answer:

degreaser

Question 12: Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by what organization?

Answer:

American National Standards Institute (ANSI) Question 13: What is the advantage of having the regulatory authority review construction plans?

Answer:

It ensures the facility will be constructed properly

Question 14: A variance from the local regulatory authority is needed for...

Answer:

preserving food by smoking it Question 15: Which is not an acceptable method for drying hands in a handwashing station?

Answer:

common cloth towel Question 16: Food contact surface must be easy to clean, durable, resistant to damage, and...

Answer:

smooth Question 17: What is the first step that should be taken if raw sewage has backed up around a floor drain?

Answer:

The affected area must be closed Question 18: The temperature of a beef roast is periodically checked to see if it has finished cooking. Each time it is determined that the roast has not reached 145 F, so it is placed back in the oven to continue cooking. Which of these actions is the corrective action?

Answer:

placing the roast back in the oven

Question 19: In the event of an imminent such as water supply interruption, the operation must...

Answer:

notify the regulatory authority

Question 20: How high above the floor should floor-mounted equipment be?

Answer:

At least 6 inches or 15 centimeters

Question 21: How can lighting sources be prevented from contaminating food?

Answer:

by using shatter-resistant bulbs

Question 22: Which cleaner is best for removing baked-on food in pots and pans?

Answer:

abrasive cleaner Question 23: An imminent such as water supply interruption requires immediate correction OR ...

Answer:

closure of the operation

Question 24: What is a cross-connection?

Answer:

Physical link between safe water and dirty water

Question 25: Which is an example of CCP?

Answer:

required minimum internal cooking temperatures

Question 26: How can you determine if a HACCP plan is working?

Answer:

monitoring charts are indicate hazards are being prevented