ServSafe Exam Questions and Answers (Graded A)

ServSafe Exam Questions and Answers (Graded A)Which type of food has a pH that is ideal for bacterial growth? - ANSWER-cantaloupe What should a receiver do with food items that shows signs of pests upon delivery? - ANSWER-reject items, and request a signed credit slip What can happen to equipment that is cleaned using hard water? - ANSWER-scale or lime deposits can build up What should an operation do if there is suspicious activity or a threat? - ANSWER-immediately contact a regulatory authority When soaking items in hot water to heat sanitize them, what is the minimum temperature required? - ANSWER-171 F When should a food handler with a sore throat and fever be excluded from an operation? - ANSWER-if the operation primarily serves a high-risk population What can cause difficulties in training staff about food safety? - ANSWER-cultural differences Which organization creates national standards for foodservice equipment? - ANSWER-NSF Which area of an operation can have a minimum lighting intensity of 10 foot-candles? - ANSWER-inside walk-in freezers Following the general guidelines for effective use, what is the minimum water temperature for iodine to be an effective sanitizer at a concentration of 12.5 ppm? - ANSWER-68 F When reheating commercially packages deep-fried cheese sticks, what is the minimum internal temperature that the food must reach? - ANSWER-135 F What should be included in a service contract with a PCO? - ANSWER-period of service and frequency of visits What types of food are most commonly linked with campylobacteriosis? - ANSWER-poultry