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SERVSAFE TEST 2
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: 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 2: When may food handlers wear plain-band rings?
A At any time B When not handling food C Only if wearing gloves D Only if washing dishes
Answer:
A Question 3: What is the main reason for food handlers to avoid scratching their scalps?A Transferring a food allergen B Spreading pathogens to the food C Gettingfoodintheirhair D Causing toxic-metal poisoning
Answer:
B
Question 4: What is a basic characteristic of a virus?
A Destroyed by cooking B Grows in food C Requires a living host to grow D Commonly found in cattle intestines
Answer:
C
Question 5: Which is a chemical 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:
D Question 6: A food handler who is receiving a food delivery observes signs of pests in the food.What should be done?A The head chef should be warned of the pests.B The food handler should remove all evidence of the pests.C The shipment should be refused and prevented from entering the operation.D The shipment should be stored outside the kitchen until a manager inspects it.
Answer:
C Question 7: When delivering food for off-site service, raw poultry must be stored A at a lower temperature than ready-to-eat food.B separately from ready-to-eat food.C withouttemperaturecontrol.D above raw beef.
Answer:
B
Question 8: Which method is a safe way to thaw food?
A As part of the cooking process B Under running water at 125°F (52°C) or higher C Submerged in a sink of standing water at 70°F (21°C) D On the counter at room temperature
Answer:
A
Question 9: 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
Answer:
B Question 10: To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know A when to register with the EPA.B how to fill out an incident report.C where to find Safety Data Sheets in the operation.D who is in the facility.
Answer:
D Question 11: What food item does the FDA advise against offering on a children's menu?A Rare cheeseburgers B Cheese pizza C Peanut butter and jelly sandwiches D Fried shrimp
Answer:
A Question 12: Which symptom could mean a customer is having an allergic reaction to food?A Coughing B Dehydration C Swollen lips D Sneezing
Answer:
C Question 13: A handwashing station should have hot and cold water, soap, a way to dry hands, and a A garbagecontainer.B secondtimer.C clock.D gloves.
Answer:
A Question 14: Hot TCS food being hot-held for service must be at what temperature?A 70°F (21°C) or above B 125°F (52°C) or above C 135°F (57°C) or above D 155°F (68°C) or above
Answer:
C Question 15: One way for managers to show that they know how to keep food safe is to A become certified in food safety.B take cooking temperatures.C monitor employee behaviors.D conduct self-inspections.
Answer:
A Question 16: What should a food handler do when working with an infected cut on the finger?A Cover the wound with a bandage.B Stay away from food and prep areas.C Cover the hand with a glove or a finger cot.D Cover the wound with an impermeable bandage or finger cot and a glove.
Answer:
D
Question 17: Which food item may be handled with bare hands?
A Sliced cheese for sandwiches B Boiled egg slices for salad C Chopped carrots for stew D Parsley for garnish
Answer:
C Question 18: A food handler has been holding chicken salad for sandwiches in a cold well for seven hours.When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?A Sell the remaining chicken salad immediately B Sell the remaining chicken salad within 2 hours
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