SERVSAFE Test ACTUAL UPDATED
Exam Questions and CORRECT Answers
Foodborne-illness outbreak occurs when how many people or more become ill eating the same
food? - CORRECT ANSWER - 2
What is a step in practicing correct personal hygiene? - CORRECT ANSWER - using a
bandage on a had cut under disposable gloves
at which minimum temperature should hot food be held in a self service area? - CORRECT
ANSWER - 135
one way to prevent cross-contamination is too? - CORRECT ANSWER - cook food to its
minimum internal temperature
What method of pest control can a manager or staff member perform? - CORRECT
ANSWER - routinely inspecting incoming shipments of food or supplies for insects
which is the highest air temperature at which shell eggs can be received? - CORRECT
ANSWER - 45
a food handler working the short order grill removes gloves to answer the phone. before
returning to the grill the food handler must - CORRECT ANSWER - wash hands and put on
new gloves
stuffed fish must be cooked to a minimum internal temp of - CORRECT ANSWER - 165
cooking poultry to a minimum internal temp of 165 is an example of which HACCP method -
CORRECT ANSWER - establishing critical limits
, Food borne pathogens grow best in foods with a water activity within which range - CORRECT
ANSWER - 0.0-1.0
what must be done with a shipment of shucked shellfish that has been delivered at 50 degrees -
CORRECT ANSWER - reject it and set it aside
who is responsible for reporting employee health issues to the appropriate authorities -
CORRECT ANSWER - manager
beef noodle soup made with leftover beef must be cooked to which minimum internal
temperature for 15 seconds - CORRECT ANSWER - 155
which HACCP principle identifies places in the flow of food where hazards can be prevented,
eliminated, or reduced to acceptable levels - CORRECT ANSWER - identity critical control
points
During a 12-hour power outage, temperature of the freezer reached 55 degrees and all of the
products have thawed. The correct action for the manager to take is to? - CORRECT
ANSWER - discard the TCS food with a temperature higher than 41 degrees and refrigerate
the remaining thawed food
what is the minimum internal cooking temperature for ground veal? - CORRECT ANSWER -
155
what should a manager do when a state adopts the most current model FDA food code? -
CORRECT ANSWER - update the standard operating procedures and provide training
when should a meat slicer be cleaned and sanitized - CORRECT ANSWER - at the end of
each day, even when not used
the only completely reliable back flow of backsiphonage-prevention method is a ? - CORRECT
ANSWER - air gap
Exam Questions and CORRECT Answers
Foodborne-illness outbreak occurs when how many people or more become ill eating the same
food? - CORRECT ANSWER - 2
What is a step in practicing correct personal hygiene? - CORRECT ANSWER - using a
bandage on a had cut under disposable gloves
at which minimum temperature should hot food be held in a self service area? - CORRECT
ANSWER - 135
one way to prevent cross-contamination is too? - CORRECT ANSWER - cook food to its
minimum internal temperature
What method of pest control can a manager or staff member perform? - CORRECT
ANSWER - routinely inspecting incoming shipments of food or supplies for insects
which is the highest air temperature at which shell eggs can be received? - CORRECT
ANSWER - 45
a food handler working the short order grill removes gloves to answer the phone. before
returning to the grill the food handler must - CORRECT ANSWER - wash hands and put on
new gloves
stuffed fish must be cooked to a minimum internal temp of - CORRECT ANSWER - 165
cooking poultry to a minimum internal temp of 165 is an example of which HACCP method -
CORRECT ANSWER - establishing critical limits
, Food borne pathogens grow best in foods with a water activity within which range - CORRECT
ANSWER - 0.0-1.0
what must be done with a shipment of shucked shellfish that has been delivered at 50 degrees -
CORRECT ANSWER - reject it and set it aside
who is responsible for reporting employee health issues to the appropriate authorities -
CORRECT ANSWER - manager
beef noodle soup made with leftover beef must be cooked to which minimum internal
temperature for 15 seconds - CORRECT ANSWER - 155
which HACCP principle identifies places in the flow of food where hazards can be prevented,
eliminated, or reduced to acceptable levels - CORRECT ANSWER - identity critical control
points
During a 12-hour power outage, temperature of the freezer reached 55 degrees and all of the
products have thawed. The correct action for the manager to take is to? - CORRECT
ANSWER - discard the TCS food with a temperature higher than 41 degrees and refrigerate
the remaining thawed food
what is the minimum internal cooking temperature for ground veal? - CORRECT ANSWER -
155
what should a manager do when a state adopts the most current model FDA food code? -
CORRECT ANSWER - update the standard operating procedures and provide training
when should a meat slicer be cleaned and sanitized - CORRECT ANSWER - at the end of
each day, even when not used
the only completely reliable back flow of backsiphonage-prevention method is a ? - CORRECT
ANSWER - air gap
