FAB 102 SERVSAFE EXAM QUESTIONS AND
VERIFIED ANSWERS
Which agency enforces food safety in a restaurant or food service operation?
A) Centers for Disease Control and Prevention
B) Food and Drug Administration
C) State or local regulatory authority D U.S. Department of Agriculture -
ANSWER C) State or local regulatory authority D U.S. Department of
Agriculture
Three components of active managerial control include
A) identifying risks, creating specifications, and training.
B) identifying risks, corrective action, and training.
C) identifying risks, creating purchase orders, and training.
D) identifying risks, record keeping, and training. - ANSWER B)
idenservicetify food serviceing risks, corrective action, and training.
A broken water main has caused the water in an operation to appear brown.
What should the manager do?
A) Contact the local regulatory authority before use.
B) Use the water for everything except dishwashing.
C) Boil the water for 1 minute before use.
D) Use the water for everything except handwashing. - ANSWER A) Contact
the local regulatory authority before use.
To prevent the deliberate contamination of food, a manager should know who is
in the facility, monitor the security of products, keep information related to food
security on file, and know
A) when to register with the EPA.
B) how to fill out an incident report.
C) where to find Safety Data Sheets in the operation.
D) whom to contact about suspicious activity. - ANSWER D) whom to contact
about suspicious activity.
A food handler who has just bused tables must do what before handling food?
A) Change apron
B) Wash hands
C) Put disposable gloves back on
,D) Wipe hands on a cloth towel - ANSWER B) Wash hands
As part of handwashing, food handlers must scrub their hands and arms for at
least
A) 3 seconds.
B) 5 seconds.
C) 10 seconds.
D) 20 seconds. - ANSWER C) 10 seconds.
To work with food, a food handler with an infected hand wound must A) cover
the wound with an impermeable cover and wear a single-use glove.
B) cover the wound with an impermeable cover and limit contact with food.
C) wash hands and bandage the wound with an impermeable cover. D) apply
ointment and bandage the wound with an impermeable cover - ANSWER A)
cover the wound with an impermeable cover and wear a single-use glove.
How should food handlers keep their fingernails?
A) Short and unpolished
B) Long and unpolished
C) Long and painted with nail polish
D) Short and painted with nail polish - ANSWER A) Short and unpolished
What should a manager of a quick-service operation do if a food handler reports
having a sore throat and a fever?
A) Exclude the food handler from the operation.
B) Report the illness to the local regulatory authority.
C) Speak with the food handler's medical practitioner.
D) Restrict the food handler from working with food. - ANSWER D) Restrict
the food handler from working with food.
What action should a manager take when a food handler reports having diarrhea
and being diagnosed with a foodborne illness caused by Shigella spp.?
A) Keep the food handler away from duties that involve food.
B) Exclude the food handler from the operation.
C) Make sure the food handler is supplied with disposable gloves.
D) Make sure the food handler washes hands often. - ANSWER B) Exclude
the food handler from the operation.
, Where should staff members eat, drink, smoke, or chew gum?
A) Where customers cannot see them
B) Outside the kitchen door
C) Dishwashing areas
D) Designated areas - ANSWER D) Designated areas
How long must shellstock tags be kept on file?
A) 30 days after the day the shellfish were received
B) 90 days after the day the shellfish were received
C) 30 days after the last shellfish was sold or served from the container
D) 90 days after the last shellfish was sold or served from the container -
ANSWER D) 90 days after the last shellfish was sold or served from the
container
When receiving a delivery of food for an operation, it is important to A) inspect
only the TCS food.
B) inspect all food immediately before storing it.
C) stack the delivery neatly and inspect it within 12 hours.
D) store it immediately and inspect it later - ANSWER B) inspect all food
immediately before storing it.
Which item is stored correctly in the cooler?
A) Macaroni salad stored above raw salmon
B) Raw ground pork stored below raw poultry
C) Raw poultry stored above raw pork roast
D) Sliced pineapple stored below raw steaks - ANSWER A) Macaroni salad
stored above raw salmon
Ready-to-eat TCS food must be date marked if it will be stored for longer than
A) 12 hours.
B) 24 hours.
C) 36 hours.
D) 48 hours. - ANSWER B) 24 hours.
A recall has been issued for a specific brand of orange juice. The store manager
has matched the information from the recall notice to the item, removed the
item from inventory, and stored it in a secure location. What should the
manager do next?
VERIFIED ANSWERS
Which agency enforces food safety in a restaurant or food service operation?
A) Centers for Disease Control and Prevention
B) Food and Drug Administration
C) State or local regulatory authority D U.S. Department of Agriculture -
ANSWER C) State or local regulatory authority D U.S. Department of
Agriculture
Three components of active managerial control include
A) identifying risks, creating specifications, and training.
B) identifying risks, corrective action, and training.
C) identifying risks, creating purchase orders, and training.
D) identifying risks, record keeping, and training. - ANSWER B)
idenservicetify food serviceing risks, corrective action, and training.
A broken water main has caused the water in an operation to appear brown.
What should the manager do?
A) Contact the local regulatory authority before use.
B) Use the water for everything except dishwashing.
C) Boil the water for 1 minute before use.
D) Use the water for everything except handwashing. - ANSWER A) Contact
the local regulatory authority before use.
To prevent the deliberate contamination of food, a manager should know who is
in the facility, monitor the security of products, keep information related to food
security on file, and know
A) when to register with the EPA.
B) how to fill out an incident report.
C) where to find Safety Data Sheets in the operation.
D) whom to contact about suspicious activity. - ANSWER D) whom to contact
about suspicious activity.
A food handler who has just bused tables must do what before handling food?
A) Change apron
B) Wash hands
C) Put disposable gloves back on
,D) Wipe hands on a cloth towel - ANSWER B) Wash hands
As part of handwashing, food handlers must scrub their hands and arms for at
least
A) 3 seconds.
B) 5 seconds.
C) 10 seconds.
D) 20 seconds. - ANSWER C) 10 seconds.
To work with food, a food handler with an infected hand wound must A) cover
the wound with an impermeable cover and wear a single-use glove.
B) cover the wound with an impermeable cover and limit contact with food.
C) wash hands and bandage the wound with an impermeable cover. D) apply
ointment and bandage the wound with an impermeable cover - ANSWER A)
cover the wound with an impermeable cover and wear a single-use glove.
How should food handlers keep their fingernails?
A) Short and unpolished
B) Long and unpolished
C) Long and painted with nail polish
D) Short and painted with nail polish - ANSWER A) Short and unpolished
What should a manager of a quick-service operation do if a food handler reports
having a sore throat and a fever?
A) Exclude the food handler from the operation.
B) Report the illness to the local regulatory authority.
C) Speak with the food handler's medical practitioner.
D) Restrict the food handler from working with food. - ANSWER D) Restrict
the food handler from working with food.
What action should a manager take when a food handler reports having diarrhea
and being diagnosed with a foodborne illness caused by Shigella spp.?
A) Keep the food handler away from duties that involve food.
B) Exclude the food handler from the operation.
C) Make sure the food handler is supplied with disposable gloves.
D) Make sure the food handler washes hands often. - ANSWER B) Exclude
the food handler from the operation.
, Where should staff members eat, drink, smoke, or chew gum?
A) Where customers cannot see them
B) Outside the kitchen door
C) Dishwashing areas
D) Designated areas - ANSWER D) Designated areas
How long must shellstock tags be kept on file?
A) 30 days after the day the shellfish were received
B) 90 days after the day the shellfish were received
C) 30 days after the last shellfish was sold or served from the container
D) 90 days after the last shellfish was sold or served from the container -
ANSWER D) 90 days after the last shellfish was sold or served from the
container
When receiving a delivery of food for an operation, it is important to A) inspect
only the TCS food.
B) inspect all food immediately before storing it.
C) stack the delivery neatly and inspect it within 12 hours.
D) store it immediately and inspect it later - ANSWER B) inspect all food
immediately before storing it.
Which item is stored correctly in the cooler?
A) Macaroni salad stored above raw salmon
B) Raw ground pork stored below raw poultry
C) Raw poultry stored above raw pork roast
D) Sliced pineapple stored below raw steaks - ANSWER A) Macaroni salad
stored above raw salmon
Ready-to-eat TCS food must be date marked if it will be stored for longer than
A) 12 hours.
B) 24 hours.
C) 36 hours.
D) 48 hours. - ANSWER B) 24 hours.
A recall has been issued for a specific brand of orange juice. The store manager
has matched the information from the recall notice to the item, removed the
item from inventory, and stored it in a secure location. What should the
manager do next?
