ServSafe 2023 Final Exam |Question and Answer| 100% Correct

ServSafe 2023 Final Exam |Question and Answer| 100% Correct A service sink should be used for *Ans* cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? *Ans* Time-temperature abuse of the roast beef When prepping foods, the only piece of jewelry that may be worn is a *Ans* plain metal band. Sinks must be used for the correct intended purpose to prevent *Ans* cross-contamination. The curved, sealed edge placed between the floor and the wall that makes this area easier to clean is known as *Ans* coving. When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hot water temperature is *Ans* 171°F (77°C). The purpose of a sanitizer test kit is to check the *Ans* concentration of a chemical solution. The Person i n Charge (PIC) has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the PIC do immediately? *Ans* Cooperate with the investigating regulatory authority The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector during an inspection in order to *Ans* learn from the inspector's comments and suggestions. Which is the correct procedure for delivering prepared hot food off-site? *Ans* Maintain hot food temperatures above 135°F (57°C). A quaternary ammonium sanitizer is tested and measures 750 ppm. This poses a risk of which type of contamination? *Ans* Chemical Traces of pesticide are found on raw poultry breasts. Which type of contamination is this? *Ans* Chemical Who is required to wear a hair restrain while working? *Ans* Dishwashers After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the Person in Charge (PIC) should *Ans* stop the food hand