SERVSAFE STUFF EXAM QUESTIONS

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SERVSAFE STUFF EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Air curtains

Answer:

A correctly designed and installed air curtain can be used to prevent pest from entering the operation Question 2: stop the food handler immediately and review the correct procedures for garbage handling

Answer:

after observing a food handler removing plastic garbage bags of garbage temporarily placing them on a prep table the pic should

Question 3: I don't know let me ask the manager

Answer:

a food handler does not know of a dish contains a specific ingredient to which a customer is allergic how should the food handler respond

Question 4: frequent and thorough hand-washing

Answer:

the most important aspect of personal cleanliness is

Question 5: first aid info

Answer:

which information is required on a safety data sheet

Question 6: 180 degrees

Answer:

when heat sanitizing a three-compartment sink the minimum acceptable hot temperature is

Question 7: a way that does not mislead or Miss informs them

Answer:

to honestly present food means to provide to customers in

Question 8: Wear personal protective equipment

Answer:

what precaution should a food handler take when cleaning up vomit

Question 9: sewer department

Answer:

waste water backs up into the kitchen who should be contacted after regulatory Authority suspends the permit to operate

Question 10: making hamburger patties

Answer:

food handlers can perform which activity using their bare hands

Question 11: 110 degrees

Answer:

the temperature of wash water in 3 compartment sink should be maintained at a minimum of

Question 12: raspberry pie

Answer:

to prevent cross-contamination which food must be stored on top shelf of a cooler?

Question 13: after hand washing

Answer:

if hand antiseptics are used in an operation they should be used

Question 14: establishing a critical limit

Answer:

cooking poultry to a minimum internal temperature of 165 for less than one second example of which HACCP principle

Question 15: ppm (parts per million)

Answer:

chemical sanitizer concentration is expressed as

Question 16: 7 days

Answer:

Ready-to-Eat / temperature control for safety food may be held at 41 degrees for a total of how many days

Question 17: 7 pm

Answer:

a tuna salad was removed from refridgeration n served at picnic at 1pm. the temp of the salad never exceeded 70F. when must any remaining tuna salad be thrown out.

Question 18: ingestion of contaminated food or water

Answer:

operation has been identified for having four confirmed cases of illnesses caused by typhoid fever what is most likely cause of this outbreak?

Question 19: immerse all items in a chemical sanitizing solution

Answer:

the next step after rinsing and washing items in a three-compartment sink is

Question 20: every 24 hours

Answer:

how often must food contact surfaces of cooking and baking equipment be cleaned

Question 21: and have their hair restraint

Answer:

before food handlers enter the prep area the person in charge should make sure that all food handlers are wearing clean uniforms

Question 22: practic frequent handwashing

Answer:

in order to prevent food contamination a food handler must Question 23: the manager must exclude the food handler from the operation notify the regulatory Authority

Answer:

a food handler has been diagnosed with Hepatitis A but it's not showing signs of illness

Question 24: 4 hours

Answer:

if a pot of soup is cool to 70 degrees within 2 hours and must be cooled to 41 degrees or lower within an additional

Question 25: after washing the melon and before slicing it

Answer:

A food handler is preparing a melon garnish. He pulls the melon from the cooler, washes, slices and plates the melon. At what point must the food handler put on gloves?

Question 26: hives

Answer:

customer is experiencing allergic reactions often show which symptom

Question 27: expires within 24 hours

Answer:

food packaged on-site for retail sale in an operation must be labeled when the food

Question 28: restrict access by unauthorized personnel

Answer:

as part of operations food defense program management should