SERVSAFE TEST EXAM QUESTIONS

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SERVSAFE TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Shellfish tags must be kept for 90 days

Answer:

Light bulbs must be shatter resistant at or near food prep station areas

Question 2: 155 degrees

Answer:

Raw eggs that will be hot held must reach what temperature for 15 seconds?Question 3: An illness caused by what pathogen must be reported to the regulatory authority?

Answer:

Ventilation in a food prep area should remove heat, fumes, and moisture Question 4: Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking

Answer:

Which is one way to correctly cool a 25 gallon batch of chili for later use?

Question 5: Fever, nausea, diarrhea, muscle aches, and jaundice

Answer:

A food handler exhibits the following symptoms in which the manager is required authority and exclude

the food handler from working:

Question 6: When receiving fresh meat, its temperature at the time must not be higher than 41 degrees

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Fish received for sale or service must be received packed on ice at 45 degrees or lower Question 7: When cooling food an acceptable alternative to the two-stage cooling method is to use a blast chiller

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One way of denying pests access to an operation is to keep garbage cans cleaned and sanitized

Question 8: Scombrotoxin is primarily associated with fish

Answer:

One of the best ways to avoid cross-contact when working with shellfish is to fry shellfish in separate oil Question 9: ALERT is an acronym that represents a way to decrease the risk of intentional food contamination

Answer:

Clostridium botulinum Question 10: A Mangager observes an employee using an infrared thermometer to take the temperature of a cooked chicken breast. This practice is incorrect because the thermometer does not measure the internal temperature of the chicken breast

Answer:

Cross-contact occurs when different types of food are cooked on the same fryer

Question 11: To link a foodborne Illness to the shellfish

Answer:

Why must an operation keep shell stock tags?Question 12: If hand antiseptics are used in an operation, they should be used after hand washing

Answer:

When preparing foods, the only piece of jewelry that may be worn is a plain metal wedding band