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SERVSAFE TERMS/QUESTIONS EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -83 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Linens =
Answer:
tablecloths/cloth napkins Question 2: What must staff members do when transferring chemicals to a new container?
Answer:
label the container
Question 3: Ready to Eat temp =
Answer:
135F and above
Question 4: Refuse containers =
Answer:
garbage Question 5: The next step after washing and rinsing items in a 3 compartment sink is to:
Answer:
Immerse all items in a chemical sanitizing solution
Question 6: When prepping food, the only piece of jewelry which may be worn is:
Answer:
plain metal band Question 7: What level of involvement do food workers have in executing a master cleaning schedule?
Answer:
planning Question 8: When should a food handler with a sore throat and fever be excluded from the operation?
Answer:
when serving high risk populations Question 9: A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
Answer:
3:00pm
Question 10: Single-use gloves are not required when
Answer:
washing produce
Question 11: Salmonella typhi
Answer:
beverages and drinks
Question 12: Hand antiseptics =
Answer:
hand sanitizers Question 13: Ready-To-Eat hot food stored without temperature control must be discarded after how many hours?
Answer:
- hours
Question 14: Which process requires a variance from the regulatory authority?
Answer:
sprouting seeds or beans
Question 15: Warewash =
Answer:
dishwash
Question 16: Steam Table =
Answer:
hot buffet Question 17: What is the first step of cleaning and sanitizing stationary equipment?
Answer:
unplug the unit
Question 18: What is the minimum internal cooking temperature for a veal chop?
Answer:
145F
Question 19: What temperatures do infrared thermometers measure?
Answer:
surface temperature
Question 20: Galvanized Metals =
Answer:
metal unsafe for preparing or serving foods (acidic)
Question 21: FATTOM stands for what?
Answer:
food, acidity, time, temperature, oxygen, moisture
Question 22: Non-permeable =
Answer:
waterproof Question 23: Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
Answer:
3:00pm
Question 24: Which organization includes inspecting food as one of its primary
responsibilities?
Answer:
us department of agriculture Question 25: The hair, nose, throat and infected cuts of an average healthy person
Answer:
may carry staphylococcus Question 26: What practice is useful for preventing Norovirus from causing foodborne illness?
Answer:
correct handwashing
Question 27: Listeria
Answer:
raw meat, pregnancy miscarriages Question 28: When should a food handler with a sore throat and fever be excluded from the operation?
Answer:
high-risk customers
Question 29: Bus a table =
Answer:
clear a table of dirty dishes
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