STUDY QUESTIONS FOR SERVSAFE EXAM QUESTIONS

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STUDY QUESTIONS FOR SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What actions can lead to contamination of food?

Answer:

Running your fingers, touching a wound hat or hair net, wiping your nose

Question 2: What is the frist step in the Ice-point check?

Answer:

Fill a large container with ice. Add tap water until full, then mix well.

Question 3: Storing chemicals near food is okay.

Answer:

False, Never store chemicals near food.

Question 4: Label and date all stored food True or False?

Answer:

True

Question 5: What is the last step in the Ice-point check?

Answer:

Adjust the thermometer until it reads 32 degrees F (0 degrees C)

Question 6: One should wear clean clohtes. T/F?

Answer:

True Question 7: The tempt. of food stored in refrigerators should be checked regularly.

Answer:

True

Question 8: Raw seafood, meat, and poultry should be stored

Answer:

Below cooked and ready-to-eat food

Question 9: When washing your hands, you should scrub them for at least...

Answer:

10-15sec

Question 10: What is the most used method to calibrate a themrmometer?

Answer:

Ice-ppint method Question 11: Food is in the tepmt. danger zone when it is kept at tempt. between 0 degrees F - 41 degrees F (-18 degress C- 5 degrees C)

Answer:

False Question 12: If you are taking a break to smoke, you should wash your hands before handling food.

Answer:

True Question 13: Cross- comtaminated occurs whe pathogens are transferred from one food or surface to another, carried by untensils, hands or...

Answer:

Other food

Question 14: 1) Wet your hands with running water as hot as you can comfortably

2)stand Apply soap 3) Vigorously crub hands and arms for at least 10-15sec 4) Rinse your hands and arms throughly under running water 5) Dry hands and arms with a single-use paper towel or warm-air hand dryer Are the oders in step?

Answer:

Yes they are!

Question 15: Hands can be washed with cold water.

Answer:

False Question 16: Food should be stored by use-by-date so the old product gets used first.

Answer:

True

Question 17: Your hands can transer pathogens from one food to another

Answer:

True Question 18: Leaving jewelry, including watches. Except for a plain metal band ring.It this acceptable?

Answer:

Yes it is.Question 19: When calibrating thermometers using the ice-point method, the first reading of the thermometer should be 45 degrees F (7 degrees

C) T/F?

Answer:

False

Question 20: People who don't wash theor hands properly are one of the biggest food safety risks. True or false

Answer:

True

Question 21: How can food be contaminated?

Answer:

Scratching your scalp Running your fingers through your hair Wiping or touching your nose Rubbing your ear Touching a pimple or infected wound Wearing dirty uniform

Question 22: Food can become unsafe through...

Answer:

Impoper cleaning, cross- contamination, poor personal hygiene.

Question 23: Food is being time- tempt. abused whenever it is kept between...

Answer:

41 degrees F- 135 degrees F (5 degrees C - 57 degrees C) Question 24: When washing your hands, you should scrub them with soap and a hand towel.

Answer:

False Question 25: You can contaminate food if you touch it after sneezing into your hand. T/F?

Answer:

True Question 26: You should never touch a pimple or wound before handling food. T/F?

Answer:

True