SERVSAFE EXAM WITH CORRECT
ANSWERS.
The hair , nose , throat , and infected cuts of an average healthy person - Answers-May
carry staphlococcus
Whats the correct way to clean a cutting board - Answers-Wash , rinse , and sanitize
A foodservice manager must by new cleaning brushes with long lasting bristles that do
not absorb moisture. Which Bristle would be best Choice? - Answers-Nylon
Which is the correct procedure for delivering prepared hot food off site - Answers-
Maintain hot food temperatures above 135 degrees
The growth of foodbourne bacteria is least effective by ? - Answers-Texture
When drinkable water is contaminated by non-drinkable water, what has occurred?
A. Vacuum breaker
B. Air gap
C. Cross-connection
D. Cross-contact - Answers-Cross-contamination
Which is the highest air temperature a which shell eggs can be received - Answers-45
degrees
What is the primary food safety concern with overstocking a cooler - Answers-Correct
temps are difficult to maintain
The MOST important aspect of personal cleanliness is ? - Answers-Frequent and
thorough handwashing
Within 2 hours of hot holding in a self service area, the temp of soup has dropped to
130 degrees. The soup is pulled from the self service area and reheated . The soup
must be reheated to a temperature of ____________ for 15 seconds ? - Answers-165
degrees
Outside garbage containers must be? - Answers-Sealed with fitting lids
The mixing of drinkable and contaminated water can be prevented with an? - Answers-
Air gap
A label on foods prepared and packaged onsite for retail sales must list which info? -
Answers-A list of all ingredients used in descending order by weight
, What is one way to correctly cool a 25 gallon batch of chili for later use ? - Answers-
Placing the chili in refrigeration after it has reached 100 degrees
Which procedure best helps reduce the risk of hepatitis A outbreak - Answers-Washing
hands frequently and thoroughly
What level of involvement do food workers have in executing master cleaning schedual
- Answers-Mandatory
A tuna salad was removed from refrigeration and served at a picnic a 1:00 pm . The
temp of the salad never exceeded 70 degrees . At what time that evening must any
remaining tuna salad be thrown out? - Answers-7:00 pm
Which cleaning agent best removes baked on food - Answers-Abrasive cleaner
What activity is a commercial foodservice operation engaged in if a HACCP plan is
required ? - Answers-Selling unpasteurized , packaged juice without warning labels
Complete loss of refrigeration is grounds for - Answers-Immediate close or suspension
of an operating permit
Food handlers wash their hand between - Answers-Shaking hands with a guest and
replenishing the food on the salad bar
When must food handlers dispose of waste water - Answers-Service sink
When food becomes unsafe , it is most often due to the ? - Answers-People handling
the food
In order from top to bottom , how should a pan of fresh chicken breast , fresh salmon , a
carton of broccoli , and fresh ground beef be stored on shelves in a cooler - Answers-
Broccoli, fresh Salmon , fresh ground beef , and fresh chicken breast
What condition does not require regulatory approval before reinstatement - Answers-
Sore throat and fever
How should of food handler restrain long hair - Answers-Put all hair up under a hat
When switching between raw food and ready to eat food , food handlers must first -
Answers-Wash their hands
What is the most important reason food handlers should not chew gum while working -
Answers-Saliva can be transferred to a food handlers hand
ANSWERS.
The hair , nose , throat , and infected cuts of an average healthy person - Answers-May
carry staphlococcus
Whats the correct way to clean a cutting board - Answers-Wash , rinse , and sanitize
A foodservice manager must by new cleaning brushes with long lasting bristles that do
not absorb moisture. Which Bristle would be best Choice? - Answers-Nylon
Which is the correct procedure for delivering prepared hot food off site - Answers-
Maintain hot food temperatures above 135 degrees
The growth of foodbourne bacteria is least effective by ? - Answers-Texture
When drinkable water is contaminated by non-drinkable water, what has occurred?
A. Vacuum breaker
B. Air gap
C. Cross-connection
D. Cross-contact - Answers-Cross-contamination
Which is the highest air temperature a which shell eggs can be received - Answers-45
degrees
What is the primary food safety concern with overstocking a cooler - Answers-Correct
temps are difficult to maintain
The MOST important aspect of personal cleanliness is ? - Answers-Frequent and
thorough handwashing
Within 2 hours of hot holding in a self service area, the temp of soup has dropped to
130 degrees. The soup is pulled from the self service area and reheated . The soup
must be reheated to a temperature of ____________ for 15 seconds ? - Answers-165
degrees
Outside garbage containers must be? - Answers-Sealed with fitting lids
The mixing of drinkable and contaminated water can be prevented with an? - Answers-
Air gap
A label on foods prepared and packaged onsite for retail sales must list which info? -
Answers-A list of all ingredients used in descending order by weight
, What is one way to correctly cool a 25 gallon batch of chili for later use ? - Answers-
Placing the chili in refrigeration after it has reached 100 degrees
Which procedure best helps reduce the risk of hepatitis A outbreak - Answers-Washing
hands frequently and thoroughly
What level of involvement do food workers have in executing master cleaning schedual
- Answers-Mandatory
A tuna salad was removed from refrigeration and served at a picnic a 1:00 pm . The
temp of the salad never exceeded 70 degrees . At what time that evening must any
remaining tuna salad be thrown out? - Answers-7:00 pm
Which cleaning agent best removes baked on food - Answers-Abrasive cleaner
What activity is a commercial foodservice operation engaged in if a HACCP plan is
required ? - Answers-Selling unpasteurized , packaged juice without warning labels
Complete loss of refrigeration is grounds for - Answers-Immediate close or suspension
of an operating permit
Food handlers wash their hand between - Answers-Shaking hands with a guest and
replenishing the food on the salad bar
When must food handlers dispose of waste water - Answers-Service sink
When food becomes unsafe , it is most often due to the ? - Answers-People handling
the food
In order from top to bottom , how should a pan of fresh chicken breast , fresh salmon , a
carton of broccoli , and fresh ground beef be stored on shelves in a cooler - Answers-
Broccoli, fresh Salmon , fresh ground beef , and fresh chicken breast
What condition does not require regulatory approval before reinstatement - Answers-
Sore throat and fever
How should of food handler restrain long hair - Answers-Put all hair up under a hat
When switching between raw food and ready to eat food , food handlers must first -
Answers-Wash their hands
What is the most important reason food handlers should not chew gum while working -
Answers-Saliva can be transferred to a food handlers hand
