SERVSAFE WHATABURGER EXAM QUESTIONS

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SERVSAFE WHATABURGER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which bacteria come from farm animals and produce?

Answer:

salmonella (more common) Question 2: Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?

Answer:

delimer

Question 3: What are characteristics of fungi?

Answer:

grows well in high acidic food with low moisture

Question 4: The purpose of a safety data sheet is to

Answer:

inform food handlers about the hazards of the chemical they use Question 5: A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered a(n)

Answer:

imminent health hazard

Question 6: Using hard water when preparing a sanitizing solution will cause the sanitizer to be

Answer:

less effective

Question 7: Which virus results in vomiting and diarrhea?

Answer:

norovirus

Question 8: Where must food handlers dispose of waste water?

Answer:

service sink

Question 9: Which item can be reserved to customers?

Answer:

unopened prepackaged foods Question 10: When monitoring and supervising employee health, the person in charge must ensure that

Answer:

all employees know and understand their responsibility in reporting symptoms and illnesses Question 11: Backup of sewage in the prep area or a serious pest infestation are hazards that

Answer:

are grounds for immediate closure of an operation

Question 12: When should hand antiseptics be used in an operation?

Answer:

after handwashing

Question 13: What are characteristics of bacteria?

Answer:

can't be seen, smelled, or tasted

Question 14: Which form of training considers the special needs of individual food handlers?

Answer:

one on one training

Question 15: Outside garbage containers must be

Answer:

sealed with tight fitting lids Question 16: The hair, nose, throat, and infected cuts of an average healthy person

Answer:

may carry staphylococcus Question 17: Which food would be safe to serve to a highly susceptible population?

Answer:

chocolate sauce

Question 18: How can an operation assist customers with food allergies?

Answer:

designate a manager to answer all allergy related questions from customers Question 19: A food handler has opened a container of commercially prepared potato salad.After how many days must the potato salad be discarded if it has been properly stored?

Answer:

7 Question 20: A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness?

Answer:

2 Question 21: Glass from a broken light bulb in food is an example of which type of contamination?

Answer:

physical

Question 22: Food handlers should wash their hands between

Answer:

shaking hands with a guest and replenishing the food on the salad bar Question 23: Cold held fresh beef must be received at a temperature no higher than

Answer:

41*F

Question 24: What are examples of fungi?

Answer:

yeasts, mold, and mushrooms

Question 25: Before which activity must food handlers properly wash hands?

Answer:

putting away clean utensils Question 26: What method of pest control can a person in charge or staff member perform?

Answer:

routinely inspecting incoming shipments of food or supplies for insects

Question 27: What are common symptoms of foodborne illness?

Answer:

diarrhea, vomiting, fever, nausea, or abdominal cramps

Question 28: Which virus results in jaundice?

Answer:

hepatitis a Question 29: The water temperature in the wash sink of the three-compartment sink must be at least

Answer:

110*F