Servsafe Exam 2023 Complete solution (Questions and Answers, Graded A+)

Servsafe Exam 2023 Complete solution (Questions and Answers, Graded A+) After four hours, a server checked the holding temperature of the diced hard-cooked eggs in the salad bar. It was 75 degrees F. What should be done with the eggs? a. Return the eggs to the cooler to cool it to a safe temperature b. Move the eggs to the front of the salad var so they get used first c. Remove the eggs from the salad bar, and send them to the kitchen to be cooked in fried rice d. Throw the eggs away and inform the manager ANS. throw the eggs away and inform the manager Nursing homes cannot serve raw or undercooked eggs, meat, or seafood because people living there a. would not pay attention to the health warmings about raw and undercooked food b. do not like the taste of raw and undercooked food c. are at high risk for getting foodborne illnesses d. cannot afford these types of food ANS. are at high risk for getting foodborne illnesses Which type of probe is best to measure the temperature of liquid? a. surface b. penetration c. immersion d. air ANS. immersion Which method of handling garbage helps prevent contamination of food and foodcontact surfaces? a. clean the inside and outside of garbage containers frequently b. remove garbage from prep areas after each shift c. clean recyclables in the prep area sinks before storing them d. leave covers off containers to avoid creating moisture ANS. clean the inside and outside of garbage containers frequently Potato salad that was prepared and stored on April 12 would have a discard date of a. april 17 b. april 19 c. april 18 c. april 16 ANS. april 18 TCS food has been time-temperature abused anytime it remains betwwen a. 41 and 135 b. 0 and 31 c.136 and 200 d. 32 and 40 ANS. 41 and 135 Tead-to-eat TCS food must be date-marked if held for more than a. 48 hours b. 18 hours c. 24 hours d. 12 hours ANS. 24 hours Why might an operation have multiple color-coded sets of cleaning tools? a. to use the same set of cleaning tools on certain days b. to avoid contamination food-contact surfaces c. to lighten to mood of the cleaning staff d. to identify tool sets for each staff member ANS. to avoid contamination foodcontact surfaces Which surfaces must be cleaned and sanitized? a. walls b. storage shelves c. cutting boards d. garbage containers ANS. cutting boards Managers in Cindy's Palace notice that the employees are not taking food safety procedures seriously and are starting to use some unsafe practices. After a manger's meet, the decision was to understanding and a. reward the staff for good safety records b. assume the staff knows the rules and trust them to follow those rules c. write them up for any personal hygiene issue d. take corrective actions ANS. take corrective actions Which item should be rejected when receiving food from a supplier? a. ice cream with large ice crystals on the packaging b. fish in vacuum-packing that is intact with use-by-date c. eggs in a sealed, clean carton d. milk carton with a visible expiration date ANS. ice cream with large ice crystals on the packaging Harry has some leftover cheese sauce that he made on May 2. Then on May 5, he cooks some pasta, adds the leftover sauce, and makes a wonderful baked macaroni and cheese. The use-by-date is a. may 13 b. may 9 c. may 11 d. may 7 ANS. may 9 How can an operation best protect food from physical contamination? a. wash hands correctly b. purchase food from an approved, reputable supplier c. store food away from prep areas d. use kitchenware made of pewter, copper, or zinc ANS. purchase food from an approved, reputable supplier Why should all cracks or seams be sealed in the kitchen? a. they can allow pests access b. they will open up and cause structural instability c. they are unsightly and make the kitchen look unprofessional d. they will cover up any faulty construction or repairs ANS. they can allow pests access Fred arrives first at work, and he discovers there is a broken water main down the street. He reports it to manager who asks if the operation still has water. Fred determines that the water is murky, and the flow is poor. Based on the information, the manager decides a. to open the operation until informed differently by the emergency crews b. to run a hose from the building behind the restaurant c. that there is potential for a significant risk and service will be stopped d. to boil water for all food preparation until the water runs clear ANS. that there is potential for a significant risk and service will be stopped To support food safety, which is an operation manager responsible for monitoring? a. safety regulation to agriculture b. local fire codes c. staff handwashing practices d. investigation of industry complaints ANS. staff handwashing practices The final step after washing hands and applying hand sanitizer is to a. wear the appropriate single-use gloves before touching food and equipment b. wash your hands using the correct handwashing procedure c. proceed to the dining room and avoid touching food and equipment d. allow the hand gel to dry before touching food or equipment ANS. allow the hand gel to dry before touching food or equipment Which kinds of detergents and sanitizers must be used with dishwashers? a. those approved by the regulatory authorities b. those recommended by similar operations c. those compatible with the operation's water supply d. those that the operation's supplier recommends ANS. those approved by the regulatory authority