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SONIC SERVSAFE EXAM EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -73 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What must food handlers do after touching their body or clothing?
Answer:
Wash their hands
Question 2: After which activity must food handlers wash their hands?
Answer:
Clearing tables Question 3: A food handler with a sore throat, and a fever should be excluded from working in a daycare center because the children...
Answer:
Are a high risk population
Question 4: What is the correct way to store mops in between uses
Answer:
Hanging on a hook Question 5: Which symptom could mean a customer is having an allergic reaction to food
Answer:
Swollen lips
Question 6: A recall has been issued for a specific brand of Orange juice. The store manager has matched the information from the recall notice item, removed the item from inventory, and started in a secure location. What should the manager do next?
Answer:
Label the item to prevent it from accidentally be placed back in inventory
Question 7: Which is a biological contaminant
Answer:
Norovirus in shellfish
Question 8: What is the best way to protect food from deliberate tampering?
Answer:
Make it as difficult as possible for someone to tamper with it Question 9: The first step in cleaning and sanitizing items in a three compartment sink is
Answer:
Rinsing, scraping, or soaking items
Question 10: Which does not require sanitizing
Answer:
Walls Question 11: Food being cold must pass quickly through which temperature range to reduce pathogen growth?
Answer:
125°F to 70° (52°C to 21°C) Question 12: When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
Answer:
10 seconds
Question 13: When may food handlers wear plain-band rings?
Answer:
At any time
Question 14: Ice crystals on a frozen food item indicate
Answer:
Time-temperature abuse Question 15: What should a food handler do when working with an infected cut on the finger?
Answer:
Cover the wound with an impermeable bandage or finger cot and a glove Question 16: What food item does the FDA advise against offering on the children's menu?
Answer:
Rare cheeseburgers Question 17: Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
Answer:
Cross contamination
Question 18: Where should garbage cans be cleaned
Answer:
Away from food, and utensils
Question 19: Food must be cooled from 135°F (57°C) to ______ within 2 hours.
Answer:
70°F (21°C)
Question 20: Supplies should be stored away from the walls and at least ________ off of the floor
Answer:
- inches (15 centimeters)
Question 21: When delivering food for off site, service, raw poultry must be stored...
Answer:
Separately from ready to eat food
Question 22: An operation has a buffet with eight different items on it. How many serving utensils are needed to serve the items on the buffet?
Answer:
8
Question 23: To prevent backflow, a sink must be equipped with a(n)
Answer:
Airgap
Question 24: What is a basic characteristic of a virus?
Answer:
Requires a living host to grow Question 25: What is the most important factor in choosing an approved food supplier?
Answer:
It has been inspected and complies with local, state, and federal laws
Question 26: What must a manager do with a recalled food item in operation?
Answer:
Store the recalled items separately from other food Question 27: A power outage has left hot TCS food out of temperature control for six hours.What must be done with the food?
Answer:
Throw the food away
Question 28: Where should food handlers wash their hands?
Answer:
Designated sink for handwashing Question 29: An imminent health hazard, such as a water supply interupption, requires immediate correction or...
Answer:
Closure of the operation
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