SERVSAFE TEST REVIEW

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SERVSAFE TEST REVIEW

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: In an operation, where should pesticides be stored?

Answer:

Away from food items, in clearly labeled containers Question 2: What food safety rule must be consistently followed when handling ready-to-eat food?

Answer:

Wear single-use gloves

Question 3: The ratio of chemical sanitizer to water is know as

Answer:

concentration Question 4: A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?

Answer:

Time-temperature abuse of the roast beef

Question 5: To ensure that the sanitizing solution for a food prep surface will work correctly, a food handler should

Answer:

use a test kit to check its concentration.

Question 6: An example of a corrective action is

Answer:

reheating food on a buffet that is below 135F.Question 7: You arrive at work and observe that water is leaking from the vacuum breaker on the dish machine. What would be the most appropriate action to take?

Answer:

Discontinue using the dishwasher and contact the plumber for repair Question 8: First aid must be administered when a hazardous chemical spills on a food handler's arms and face. From which document, required to be on file in the foodservice operation, can the first aid information be found?

Answer:

Safety Data Sheet (SDS)

Question 9: Cut melon must be

Answer:

Stored at 41F or lower

Question 10: Illness from seafood toxins can be avoided by

Answer:

purchasing from reputable suppliers.Question 11: Where must reduced oxygen packaged chicken be stored in a food establishment?

Answer:

In the refrigerator Question 12: A nursing home has placed an order for 25 box lunches for a picnic. A specialty sandwich will be served. In reviewing the standard ingredients for this sandwich, which item should be left off?

Answer:

Raw alfalfa sprouts

Question 13: What is the maximum number of days that potato salad may be kept if it remains at a temperature of 41F or lower?

Answer:

7

Question 14: The drain line from the ice machine must

Answer:

be separated from the drain by an air gap.Question 15: A restaurant owner purchases frozen shrimp from an unapproved vendor at a discounted price. Which food defense principle has been violated?

Answer:

Assure Question 16: When heat sanitizing in a three-compartment sink, the minimum acceptable hot water temperature is

Answer:

171F

Question 17: When a food recall occurs, the operation must

Answer:

discontinue use of the food item.Question 18: A food handler is washing his or her hands when the manager notices a lesion containing pus on one of the food handler's finger. The manager should ensure that the food handler

Answer:

wears a finger cot and used a single-use glove.

Question 19: A manager should store canned soup that has been recalled in a

Answer:

separate area until it can be returned to the distributor for credit.

Question 20: At least how far above the floor should shelving be set?

Answer:

• inches

Question 21: Before which activity must food handlers properly wash hands?

Answer:

Putting away clean utensils

Question 22: When handling cleaning supplies and chemicals, employees must

Answer:

know the hazards of the chemicals and how to protect themselves.Question 23: Which condition requires the person in charge to exclude a food handler from the prep area?

Answer:

Diarrhea

Question 24: The best method for cooling a five-gallon stockpot of beef stew is

Answer:

in an ice bath, stirring frequently.

Question 25: What is a role of the Food and Drug Administration?

Answer:

Inspect meat, poultry, and eggs Question 26: A food handler prepared a chicken salad on April 10.If maintained at 41F or less, this food item must be consumed, sold, or discarded by

Answer:

April 16th Question 27: A correctly designed and installed air curtain can be used to prevent

Answer:

pests from entering the operation.