WORKSHEET 3 CULINARY SERVSAFE EXAM QUESTIONS

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WORKSHEET #3 CULINARY SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -45 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Before cleaning and sanitizing a meat slicer what must a food handler do?

Answer:

Unplug and dismantle it Question 2: Cold time and temperature control for safety food items must be transported at what temperature?

Answer:

41 degrees or lower Question 3: When purchasing a dishwasher, a manager can tell if it's in compliance with the regulatory authority how?

Answer:

Look for the NSF seal of approval

Question 4: Shell eggs must be recieved at a maximum temperature of what?

Answer:

45 degrees Question 5: What must a person in charge do if During an inspection, health inspector finds refrigerated ready to eat foods which are cold that are held without proper date marking?

Answer:

Discard the food

Question 6: Tabletop equipment with legs requires a clearance of at least how many inches?

Answer:

• inches

Question 7: Which item requires a consumer advisory on the menu?

Answer:

Eggs cooked to order

Question 8: One of the major allergens is....

Answer:

Soy, Gluten, Shellfish, peanuts, tree nuts

Question 9: Which condition does not require approval before reinstatement?

Answer:

sore throat and fever Question 10: Cold TCS food at what temperature can be added to a self-service line?

Answer:

40 degrees

Question 11: What is one requirement for a stocked handwashing sink?

Answer:

Approved signage Question 12: First aid must be administered when hazardous chemical spills on a food handlers arms and face. Which document do you need that gives you information on first aid?

Answer:

Material safety data sheet or safety data sheet

Question 13: Parasites are associated with which type of food?

Answer:

seafood

Question 14: What is the best method for ensuring correct concentration of a chemical sanitizer in a three compartment sink?

Answer:

Testing with the appropriate test strips Question 15: The temperature of poultry is measured during the cooking process. This is an example of what?

Answer:

Monitoring to determine if the critical limit is met Question 16: What should the person in charge do when a food handler is suffering from a sore throat and fever?

Answer:

Restrict the cook from working with or around food

Question 17: Reviewing video surveillance is which part of the alert system?

Answer:

look

Question 18: Foodhandler should wash their hands between what?

Answer:

Shaking hands with the guest and replenishing the food on the salad bar

Question 19: What type of jewelry is allowed in the prep area?

Answer:

Plain ring

Question 20: There must be specific procedures on how to clean up...

Answer:

Vomit and diarrhea

Question 21: Outside garbage containers must be

Answer:

sealed with tight fitting lids

Question 22: When is food considered adulterated?

Answer:

When food is held under unsanitary conditions Question 23: Food contact surfaces that retain their good quality under normal conditions is considered?

Answer:

Durable

Question 24: What items may be referred to customers?

Answer:

Prepackaged items that are unopened Question 25: A cook takes poultry out of the oven for service, check the temperature of the poultry that is baking, And by is that it is 150°. The cook red towards the temperature in the log continues cook in the poultry until it is 165°. Which step is the correct of action?

Answer:

continuing the cooking process

Question 26: Monitoring purchase orders is done and what step of alert?

Answer:

Reports

Question 27: Unacceptable material for cutting boards is....

Answer:

softwoods such as pine

Question 28: All flooring in the prep area must be...

Answer:

Durable

Question 29: Ventilation in a food prep area should remove what?

Answer:

Heat, fumes and moisture