©JUSTTRACY EXAM SOLUTIONS
14/11/2024 14:24PM
FAB 102 Servsafe Practice Test
Questions And Answers
Which agency enforces food safety in a restaurant or foodservice 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 - answers✔✔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. - answers✔✔B) identifying 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. - answers✔✔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.
, ©JUSTTRACY EXAM SOLUTIONS
14/11/2024 14:24PM
C) where to find Safety Data Sheets in the operation.
D) whom to contact about suspicious activity. - answers✔✔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 - answers✔✔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. - answers✔✔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 - answers✔✔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 - answers✔✔A) Short and unpolished
, ©JUSTTRACY EXAM SOLUTIONS
14/11/2024 14:24PM
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. - answers✔✔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. - answers✔✔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 - answers✔✔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 - answers✔✔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.
14/11/2024 14:24PM
FAB 102 Servsafe Practice Test
Questions And Answers
Which agency enforces food safety in a restaurant or foodservice 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 - answers✔✔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. - answers✔✔B) identifying 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. - answers✔✔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.
, ©JUSTTRACY EXAM SOLUTIONS
14/11/2024 14:24PM
C) where to find Safety Data Sheets in the operation.
D) whom to contact about suspicious activity. - answers✔✔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 - answers✔✔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. - answers✔✔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 - answers✔✔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 - answers✔✔A) Short and unpolished
, ©JUSTTRACY EXAM SOLUTIONS
14/11/2024 14:24PM
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. - answers✔✔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. - answers✔✔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 - answers✔✔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 - answers✔✔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.
