2024 SERVSAFE EXAM / SERVSAFE ACTUAL EXAM
COMPLETE REAL QUESTIONS AND WELL ELABORATED
ANSWERS (100% CORRECT VERIFIED ANSWERS) A NEW
UPDATED VERSION |RATED A+
The hair, nose, throat and infected cuts of an average healthy person carry -
ANSWER: Staphylococcus
What is the correct way to clean a cutting board? - ANSWER: Wash rinse and sanitize
A foodservice manager must buy new cleaning brushes with long lasting bristles that
do not absorb moisture. Which bristles would be the best choice? - ANSWER: Nylon
Which is the correct procedure for delivering prepared hot food off site? - ANSWER:
Maintain hot food temperatures above 135 degrees
The growth of food borne bacteria is least affected by - ANSWER: Texture
Food water and shelter will not attract insects and rodents of recitals are stored in a -
ANSWER: Clean pest proof container
What item can be reserved to customers - ANSWER: Unopen prepackaged food
The person in charge of signs I cook to monitor and record temperatures on in steam
table in order to - ANSWER: Avoid time temperature abuse
What residue is being provided by cleaning Floor surfaces - ANSWER: Food
What is the FDA requirement for an offsite caterer who will be serving food without
temperature controls - ANSWER: Provide written procedures prepared in advance
made available upon request to authority
What negative outcome does the frequent cleaning of non-food contact surfaces
prevent - ANSWER: Build up of soil residues
Which statement is correct about outdoor waste containers - ANSWER: They must
have tight fitting Lids
A food service operation is using in high temperature machine for washing utensils
how would an inspector verify the temperature of the water - ANSWER: By reading
the hot temperature gauges on the washing machine in the water heater
When drinkable water is contaminated by non drinkable water what has occurred -
ANSWER: Cross connection
, Which is the highest air temperature at which shell eggs can be received - ANSWER:
45°
Which is the primary for safety concern with overstocking a cooler - ANSWER:
Correct temperatures are difficult to maintain
The mostImportant aspect of personal cleanliness is - ANSWER: Frequent
andthrough handwashing
Within two hours of hot holding in self service area the temperature of soup has
dropped to 130° the soup is pulled from the self service area and reheated the soup
must be reheated to a temperature of what for 15 seconds - ANSWER: 165°
Outside garbage containers must be - ANSWER: Sealed with tight fitting lid's
The mixing of drinkable in contaminated water can be prevented with a - ANSWER:
Air gap
A label on foods prepared and package on site for retail sales must list which
information - ANSWER: A list of all ingredients used in descending order by weight
What is one way to correctly caught a 25 gallon batch of chili for later use - ANSWER:
Placing the chili in refrigeration after it has reached 100°
Which procedure best helps reduce the risk of hepatitis A outbreak - ANSWER:
Washing hands frequently and thoroughly
What level of involvement do food workers had been executing a master cleaning
schedule - ANSWER: Mandatory
Cups and glasses are taking too long to air dry this could be caused by - ANSWER:
The water temperature being too high
A tuna salad was removed from refrigeration answered at a picnic table at 1 PM the
temperature of the salad never exceeded 70° every time in the evening most any
remaining turn the salad be thrown out - ANSWER: 7 PM
What cleaning agent best removed baked on food - ANSWER: Abrasive cleaner
What activity is commercial food service operation is engaged in ig HA CCP plan is
required - ANSWER: Selling unpasteurized package juice without warning labels
Complete loss of refrigeration is grounds for - ANSWER: Immediate closure or
suspension of an operation permit
Foodhandlers wash their hands between - ANSWER: Shaking hands with a ghost and
replenishing the food on the salad bar
COMPLETE REAL QUESTIONS AND WELL ELABORATED
ANSWERS (100% CORRECT VERIFIED ANSWERS) A NEW
UPDATED VERSION |RATED A+
The hair, nose, throat and infected cuts of an average healthy person carry -
ANSWER: Staphylococcus
What is the correct way to clean a cutting board? - ANSWER: Wash rinse and sanitize
A foodservice manager must buy new cleaning brushes with long lasting bristles that
do not absorb moisture. Which bristles would be the best choice? - ANSWER: Nylon
Which is the correct procedure for delivering prepared hot food off site? - ANSWER:
Maintain hot food temperatures above 135 degrees
The growth of food borne bacteria is least affected by - ANSWER: Texture
Food water and shelter will not attract insects and rodents of recitals are stored in a -
ANSWER: Clean pest proof container
What item can be reserved to customers - ANSWER: Unopen prepackaged food
The person in charge of signs I cook to monitor and record temperatures on in steam
table in order to - ANSWER: Avoid time temperature abuse
What residue is being provided by cleaning Floor surfaces - ANSWER: Food
What is the FDA requirement for an offsite caterer who will be serving food without
temperature controls - ANSWER: Provide written procedures prepared in advance
made available upon request to authority
What negative outcome does the frequent cleaning of non-food contact surfaces
prevent - ANSWER: Build up of soil residues
Which statement is correct about outdoor waste containers - ANSWER: They must
have tight fitting Lids
A food service operation is using in high temperature machine for washing utensils
how would an inspector verify the temperature of the water - ANSWER: By reading
the hot temperature gauges on the washing machine in the water heater
When drinkable water is contaminated by non drinkable water what has occurred -
ANSWER: Cross connection
, Which is the highest air temperature at which shell eggs can be received - ANSWER:
45°
Which is the primary for safety concern with overstocking a cooler - ANSWER:
Correct temperatures are difficult to maintain
The mostImportant aspect of personal cleanliness is - ANSWER: Frequent
andthrough handwashing
Within two hours of hot holding in self service area the temperature of soup has
dropped to 130° the soup is pulled from the self service area and reheated the soup
must be reheated to a temperature of what for 15 seconds - ANSWER: 165°
Outside garbage containers must be - ANSWER: Sealed with tight fitting lid's
The mixing of drinkable in contaminated water can be prevented with a - ANSWER:
Air gap
A label on foods prepared and package on site for retail sales must list which
information - ANSWER: A list of all ingredients used in descending order by weight
What is one way to correctly caught a 25 gallon batch of chili for later use - ANSWER:
Placing the chili in refrigeration after it has reached 100°
Which procedure best helps reduce the risk of hepatitis A outbreak - ANSWER:
Washing hands frequently and thoroughly
What level of involvement do food workers had been executing a master cleaning
schedule - ANSWER: Mandatory
Cups and glasses are taking too long to air dry this could be caused by - ANSWER:
The water temperature being too high
A tuna salad was removed from refrigeration answered at a picnic table at 1 PM the
temperature of the salad never exceeded 70° every time in the evening most any
remaining turn the salad be thrown out - ANSWER: 7 PM
What cleaning agent best removed baked on food - ANSWER: Abrasive cleaner
What activity is commercial food service operation is engaged in ig HA CCP plan is
required - ANSWER: Selling unpasteurized package juice without warning labels
Complete loss of refrigeration is grounds for - ANSWER: Immediate closure or
suspension of an operation permit
Foodhandlers wash their hands between - ANSWER: Shaking hands with a ghost and
replenishing the food on the salad bar
