ServSafe exam study guide 95 questions with complete solutions

What is the top to bottom order of food storage? Correct Answer: 1) Ready to eat 2) Seafood 3) Whole cuts of beef & pork 4) Ground mean & seafood 5) Whole & ground poultry What is the order of cleaning a prep table? Correct Answer: 1) Scrape and remove food 2) Wash the table 3) Rinse off the table 4) Sanitize the table 5) Allow table to air dry What is the order of USING a three compartment sink? Correct Answer: 1) Scrape items before washing them 2) Clean items in the first sink (110F) 3) Rinse items in the second sink 4) Sanitize items in the third sink 5) Air dry all items How do you set up a three compartment sink? Correct Answer: 1) Clean and sanitize each sink & drain board 2) Fill the first sink with detergent and water at 110F 3) Fill the second sink with clean water 4) Fill the third sink with water & sanitizer to the correct concentration 5) Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer One way for managers to show that they know how to keep food safe is to Correct Answer: become certified in food safety To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know Correct Answer: who is in the facility When should a food handler with a sore throat and fever be excluded from the operation? Correct Answer: Customers served are primarily a high-risk population With approved procedures in place, cold food can be held intentionally without temperature control for _____ hours as long as it does not exceed 70F. Correct Answer: 6 hours Which method is a safe way to thaw food? Correct Answer: As part of the cooking process Soup that is being hot-held on a buffet should be labeled with the Correct Answer: name of the food