SERVSAFE EXAM 2023 QUESTION
WITH CORRECT ANSWERS
GRADED TO A+
serving utensils are used when serving food in order to? - correct answer-Deep food
handlers bare hands of food
an object must be immersed in quaternary ammonium for at least how many seconds to
be considered sanitized? - correct answer-30 seconds
what is the food and drug administration (FDA) requirement for an off-site caterer who
will be serving food without temperature controls? - correct answer-Provide written
procedures, prepared in advance, made available upon request to authorities
which is the most effective way to prevent the transmission of a disease caused by
norovirus? - correct answer-handwashing
during which phase in an operation does food safety control begin? - correct answer-
Purchasing
when a regulatory authority finds a critical violation what should the person in charge
(PIC) do first? - correct answer-
what is one way of preventing backflow? - correct answer-Using an appropriately placed
air gap
which of the following vendors is legally authorized to apply pesticides? - correct
answer-pest control operator
a food worker is not sure when they dry storage area needs to be cleaned. what can be
done find out when to clean it? - correct answer-Check the master cleaning schedule
what final step should a food handler follow before preparing ready-to-eat foods? -
correct answer-put on single use disposable gloves
the first step in cooling a large roast before refrigeration is it to? - correct answer-Cut the
roast into smaller pieces
Which food must be stored at a temperature of 41°F 5°C or lower? - correct answer-
, which is a common food allergen? - correct answer-milk
if it is used frequently a milkshake mixer must be cleaned and sanitized at least every
how many hours? - correct answer-four hours
what is a step in practicing correct personal hygiene? - correct answer-using a bandage
on a had cut under disposable gloves
which of the following documents must be kept on file for 90 days after the last product
has been sold? - correct answer-Shellstock identification tags
at the end of a shift, food handlers should place soiled aprons in a? - correct answer-
clean laundry bag
customers should be informed of any raw or undercooked time/temp control for safety
(TCS) food in menu items because these foods are more likely to cause? - correct
answer-foodborne illness
first aid must be administered when a hazardous chemical spills on a food handler arms
and face. From which document required to be on file in the foodservice operation can
the first aid information be found? - correct answer-Safety Data Sheet (SDS)
what is an acceptable sanitizer to use after cleaning a cutting board? - correct answer-
the purpose of a consumer advisory is to advise customers of the potential of which of
the following risks? - correct answer-to inform consumers about the increased risk of
foodborne illness from eating raw or undercooked animal foods
food prep utensils must be cleaned and sanitized at least every how many hours? -
correct answer-four hours
a food handler who has an open sore on his or her elbow must? - correct answer-cover
it up with a bandage before handling food or utensils
ready-to-eat time/temp control for safety (TCS) food prepped on-site and stored at the
correct refrigerated temp can be held for up to how many days? - correct answer-7 days
a cook test a new soup recipe at home, likes the taste, and decides to bring it to work to
serve to customers. the cook should not serve this soup to customers because? -
correct answer-Food prepared at home may not be served in an operation
a cook checks the temperature of soup being held for service, and it is 130F(54C). the
cook reheats the soup to 165F (74C). This is an example of? - correct answer-taking
corrective action
WITH CORRECT ANSWERS
GRADED TO A+
serving utensils are used when serving food in order to? - correct answer-Deep food
handlers bare hands of food
an object must be immersed in quaternary ammonium for at least how many seconds to
be considered sanitized? - correct answer-30 seconds
what is the food and drug administration (FDA) requirement for an off-site caterer who
will be serving food without temperature controls? - correct answer-Provide written
procedures, prepared in advance, made available upon request to authorities
which is the most effective way to prevent the transmission of a disease caused by
norovirus? - correct answer-handwashing
during which phase in an operation does food safety control begin? - correct answer-
Purchasing
when a regulatory authority finds a critical violation what should the person in charge
(PIC) do first? - correct answer-
what is one way of preventing backflow? - correct answer-Using an appropriately placed
air gap
which of the following vendors is legally authorized to apply pesticides? - correct
answer-pest control operator
a food worker is not sure when they dry storage area needs to be cleaned. what can be
done find out when to clean it? - correct answer-Check the master cleaning schedule
what final step should a food handler follow before preparing ready-to-eat foods? -
correct answer-put on single use disposable gloves
the first step in cooling a large roast before refrigeration is it to? - correct answer-Cut the
roast into smaller pieces
Which food must be stored at a temperature of 41°F 5°C or lower? - correct answer-
, which is a common food allergen? - correct answer-milk
if it is used frequently a milkshake mixer must be cleaned and sanitized at least every
how many hours? - correct answer-four hours
what is a step in practicing correct personal hygiene? - correct answer-using a bandage
on a had cut under disposable gloves
which of the following documents must be kept on file for 90 days after the last product
has been sold? - correct answer-Shellstock identification tags
at the end of a shift, food handlers should place soiled aprons in a? - correct answer-
clean laundry bag
customers should be informed of any raw or undercooked time/temp control for safety
(TCS) food in menu items because these foods are more likely to cause? - correct
answer-foodborne illness
first aid must be administered when a hazardous chemical spills on a food handler arms
and face. From which document required to be on file in the foodservice operation can
the first aid information be found? - correct answer-Safety Data Sheet (SDS)
what is an acceptable sanitizer to use after cleaning a cutting board? - correct answer-
the purpose of a consumer advisory is to advise customers of the potential of which of
the following risks? - correct answer-to inform consumers about the increased risk of
foodborne illness from eating raw or undercooked animal foods
food prep utensils must be cleaned and sanitized at least every how many hours? -
correct answer-four hours
a food handler who has an open sore on his or her elbow must? - correct answer-cover
it up with a bandage before handling food or utensils
ready-to-eat time/temp control for safety (TCS) food prepped on-site and stored at the
correct refrigerated temp can be held for up to how many days? - correct answer-7 days
a cook test a new soup recipe at home, likes the taste, and decides to bring it to work to
serve to customers. the cook should not serve this soup to customers because? -
correct answer-Food prepared at home may not be served in an operation
a cook checks the temperature of soup being held for service, and it is 130F(54C). the
cook reheats the soup to 165F (74C). This is an example of? - correct answer-taking
corrective action
