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SERVSAFE TEST 1
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?A1 B2 C4 D8
Answer:
D
Question 2: How high must legs be on table-mounted equipment?
A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) C At least 4 inches (10 centimeters) D At least 6 inches (15 centimeters)
Answer:
C Question 3: When should a food handler with a sore throat and fever be excluded from the operation?A Customers served are primarily a high-risk population B Fever is over 100°F (38°C) C Sore throat has lasted for more than 5 days D Before the regulatory authority is notified
Answer:
A
Question 4: 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?A Created a cross-connection B Created an air-gap separation C Preventedbackflow D Prevented atmospheric vacuuming
Answer:
A Question 5: What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?A Date mark it.B Sell it.C Throw it away.D Serve it within the next hour.
Answer:
A Question 6: 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?A The employee waited until the garbage was full.B The bag was disposed of in a dumpster.C The bag was placed on a prep table.D The employee tied the bag shut.
Answer:
C Question 7: When must a consumer advisory be provided for menu items containing TCS food?A When the item is raw or undercooked.B When the item contains a potential allergen.C When the operation provides only counter service.D When the operation primarily serves a high-risk population.
Answer:
A
Question 8: Which is an example of physical contamination?
A Sneezing on food B Touching dirty food-contact surfaces C Bones in fish D Cooking tomato sauce in a copper pan
Answer:
C
Question 9: What information should a master cleaning schedule contain?
A What should be cleaned and when B What should be cleaned, when, and by whom C What should be cleaned, when, by whom, and how D What should be cleaned, when, by whom, how, and why
Answer:
C
Question 10: What is the best way to protect food from deliberate tampering?
A Make it as difficult as possible for someone to tamper with it.B Allow former employees into the operation.C Perform spot inspections on new vendors.D Use the USDA A.L.A.R.M. system.
Answer:
A
Question 11: Which surfaces must be both cleaned and sanitized?
A Walls B Cutting boards C Storage shelves D Garbage containers
Answer:
B
Question 12: Which is a biological contaminant?
A Bones in a chicken fillet B Norovirus in shellfish C Metal shavings in a can of peaches D Tomato juice served in a pewter pitcher
Answer:
B
Question 13: What is the only jewelry that may be worn on the hands or arms while handling food?A Plain-band ring B Medical ID bracelet C Leather-band watch D Diamond ring
Answer:
A
Question 14: Which item should be rejected?
A Bags of organic cookies in torn packaging B Bottled milk at 41°F (5°C) C Single-use cups in original packing D Live oysters with an internal temperature of 50°F (10°C)
Answer:
A Question 15: After handling raw meat and before handling produce, what should food handlers do with their gloves?A Clean and sanitize them.B Continue working with them.C Set them aside if working with meat again later.D Wash hands and change them.
Answer:
D
Question 16: What is the correct way to store mops in between uses?
A Propped in a corner B In a clean bucket C In a utility sink D Hanging on a hook
Answer:
D Question 17: In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?A At least 1 B At least 2 C At least 10 D At least 20
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