SERVSAFE TEST PRACTICE EXAM QUESTIONS

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SERVSAFE TEST PRACTICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -72 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What must a food handler with an infected hand wound do to work safely with food?

• Place a bandage on the wound and wear a single-use glove
• Avoid working with raw food until the wound is completely dry
• Place a bandage on the wound
• Apply hand sanitizer to the wound

Answer:

Place a bandage on the wound and wear a single-use glove Question 2: A nursing home has place an order for 25 lunches to be served. In reviewing the ingredients for this sandwich, which item should be left off?

• Honey mustard
• Raw alfalfa sprouts
• Pita bread
• Chopped lettuce

Answer:

Raw alfalfa sprouts

Question 3: What must food handlers do when handling ready-to-eat food?

• Wear single-use gloves
• Sanitize their hands
• Wear an apron
• Use bare hands

Answer:

Wear single-use gloves Question 4: A food handler has just finished storing a dry food delivery. Which step was done correctly?

• Stored food away from the wall
• Stored food 4 inches off the floor
• Stored food underneath a stairwell
• Stored food in an empty chemical container

Answer:

Stored food away from the wall

Question 5: What condition does not promote the growth of bacteria?

• Potato salad
• High level of moisture
• Food held between 70 degrees and 125 degrees F
• Food with a pH that is highly alkaline

Answer:

Food with a pH that is highly alkaline

Question 6: How should chemicals be stored?

• Above food
• Away from prep areas
• In food storage areas
• With kitchenware

Answer:

Away from prep areas Question 7: What is the first step of cleaning and sanitizing stationary equipment?

• Take off removable parts
• Unplug the unit
• Spray the surface with cleanser
• Wash the equipment surface using hot water

Answer:

Unplug the unit

Question 8: Live shellfish must be received at a temperature no higher than?

A. 25?F

B. 35?F

C. 45?F

D. 55?F

Answer:

45?F Question 9: Raw ground beef is being stored in a cooler with raw fish, cake, raw steak, raw crab, and raw poultry. The raw ground beef should be stored above the

• Raw fish
• Cake

• Raw poultry
• Raw crab

Answer:

Raw poultry Question 10: When transporting hot food to off-site, what temperature the hot food should be received?

• 165F or lower
• Text or email message
• 128F or lower
• 135F or higher

Answer:

135F or higher

Question 11: Why should food temperatures be taken in two different locations?

• To ensure the thermometer is calibrated correctly
• It is required by the manufacturer
• To ensure the thermometer is accurate to +/-2 degrees F or +/-1 degrees C
• Temperature may vary in the food

Answer:

Temperature may vary in the food

Question 12: Which action could lead to cross-contamination?

• Touching more than one TCS food before washing hands
• Buying bean sprouts from a reputable supplier

C.Washing hands for 20 seconds before taking out trash

• Pasteurizing juice on-site

Answer: