SERVSAFE EXAM QUESTIONS AND
CORRECT ANSWERS
An operation that wants to serve clams that are displayed live in a tank until preparation must -
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ans-Obtain a variance from the regulatory authority
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Which date should be placed on the label of leftover pasta salad? - ans-
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When it should be discarded rr rr rr rr
An example of a corrective action is - ans-
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Reheating food that was being held below 135 degrees rr rr rr rr rr rr rr rr
Garbage containers used by an operation should be - ans- rr rr rr rr rr rr rr rr rr
Leak proof waterproof and easy to clean rr rr rr rr rr rr
An emergency that disrupts the normal water supply may require the use of - ans-single-
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use disposable plates, forks, knives, and spoons
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How should a food handler restrain long hair? - ans-Put all hair up under a hat
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Management must notify the regulatory authority if a food handler tests positive for - ans- rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Norovirus
A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking,
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and finds that it is 150 F (66 C) The cook records this in a log and continues cooking the poultry un
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til temperature is 165 F (74 C). Which step in this process was the corrective action? - ans-
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Continuing the cooking process rr rr rr
When the water supply has been disrupted due to a natural disaster, an acceptable alternative i
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s - ans-Using closed water bottles
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At least how far above the floor should shelving be set? - ans-6 inches to 15
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A variance from the local health authority is required when - ans-
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displaying live molluscan shellfish in a tank rr rr rr rr rr rr
Floors in a food prep area must be - ans-Be non slip so that they prevent spills
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, Food that has been cooked to the correct temperature and is how being kept hot for service mus
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t held at a temperature of at least? - ans-135 Degrees
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What is minimum distance above the floor at which dry food must be stored? - ans-
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6 inches 15 centimeters
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A hose is connected to a faucet to fill a bucket then left submerged in the bucket while it fills. This i
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s a risk to water supply because - ans-Cross connection
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What is an example of physical contaminate - ans-Plastic rr rr rr rr rr rr rr rr
First aid must be administered when a hazardous chemical spills on a kitchen employee's arms
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and face. From which document, required to be on file in the establishment, can the first aid infor
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mation be found? - ans-Material Safety Data Sheet (MSDS) rr rr rr rr rr rr rr rr
The water temperature in the wash sink of a three compartment sink must be at least - ans-110 F
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A food handler lifts a leaking garbage bag over the food prep counter when passing through the
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prep area on the way to the dumpster. What should the person in charge (PIC) do - ans-
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Put it in a double bag rr rr rr rr rr
If hand antiseptic are used in the operation, they should be used - ans-After washing hands
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Both raw ground beef and cooked poultry are delivered. Where in the cooler should the cooked
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poultry be stored - ans-Below ground beef rr rr rr rr rr rr
foodborne illness outbreak occurs when at least how many people eat the same food and contr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
act the same illness - ans-2
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A restaurant owner purchases frozen shrimp from an unapproved vendor at a discounted price
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. Which food defense principle has been violated? - ans-Assure
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Nausea, vomiting, diarrhea, jaundice, and fever are all reportable - ans-Symptoms rr rr rr rr rr rr rr rr rr rr
What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for
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highly suspectible populations? - ans-Substitute pasteurized eggs for raw eggs
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The person in charge (PIC) assigns a cook to monitor and record temperature on the steam tabl
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e in order to - ans-Prevent time temperature abuse
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ALERT is an acronym that represents - ans- rr rr rr rr rr rr rr
A way to decrease the risk of intentional food contamination
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During on-the- rr
job training, a manager discovers that a food handler is handling raw and then cooked poultry wi
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CORRECT ANSWERS
An operation that wants to serve clams that are displayed live in a tank until preparation must -
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ans-Obtain a variance from the regulatory authority
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Which date should be placed on the label of leftover pasta salad? - ans-
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When it should be discarded rr rr rr rr
An example of a corrective action is - ans-
rr rr rr rr rr rr rr rr
Reheating food that was being held below 135 degrees rr rr rr rr rr rr rr rr
Garbage containers used by an operation should be - ans- rr rr rr rr rr rr rr rr rr
Leak proof waterproof and easy to clean rr rr rr rr rr rr
An emergency that disrupts the normal water supply may require the use of - ans-single-
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use disposable plates, forks, knives, and spoons
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How should a food handler restrain long hair? - ans-Put all hair up under a hat
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Management must notify the regulatory authority if a food handler tests positive for - ans- rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Norovirus
A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking,
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and finds that it is 150 F (66 C) The cook records this in a log and continues cooking the poultry un
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til temperature is 165 F (74 C). Which step in this process was the corrective action? - ans-
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Continuing the cooking process rr rr rr
When the water supply has been disrupted due to a natural disaster, an acceptable alternative i
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
s - ans-Using closed water bottles
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At least how far above the floor should shelving be set? - ans-6 inches to 15
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A variance from the local health authority is required when - ans-
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displaying live molluscan shellfish in a tank rr rr rr rr rr rr
Floors in a food prep area must be - ans-Be non slip so that they prevent spills
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, Food that has been cooked to the correct temperature and is how being kept hot for service mus
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t held at a temperature of at least? - ans-135 Degrees
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What is minimum distance above the floor at which dry food must be stored? - ans-
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6 inches 15 centimeters
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A hose is connected to a faucet to fill a bucket then left submerged in the bucket while it fills. This i
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s a risk to water supply because - ans-Cross connection
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What is an example of physical contaminate - ans-Plastic rr rr rr rr rr rr rr rr
First aid must be administered when a hazardous chemical spills on a kitchen employee's arms
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
and face. From which document, required to be on file in the establishment, can the first aid infor
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mation be found? - ans-Material Safety Data Sheet (MSDS) rr rr rr rr rr rr rr rr
The water temperature in the wash sink of a three compartment sink must be at least - ans-110 F
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A food handler lifts a leaking garbage bag over the food prep counter when passing through the
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
prep area on the way to the dumpster. What should the person in charge (PIC) do - ans-
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Put it in a double bag rr rr rr rr rr
If hand antiseptic are used in the operation, they should be used - ans-After washing hands
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Both raw ground beef and cooked poultry are delivered. Where in the cooler should the cooked
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
poultry be stored - ans-Below ground beef rr rr rr rr rr rr
foodborne illness outbreak occurs when at least how many people eat the same food and contr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
act the same illness - ans-2
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A restaurant owner purchases frozen shrimp from an unapproved vendor at a discounted price
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. Which food defense principle has been violated? - ans-Assure
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Nausea, vomiting, diarrhea, jaundice, and fever are all reportable - ans-Symptoms rr rr rr rr rr rr rr rr rr rr
What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for
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highly suspectible populations? - ans-Substitute pasteurized eggs for raw eggs
rr rr rr rr rr rr rr rr rr
The person in charge (PIC) assigns a cook to monitor and record temperature on the steam tabl
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
e in order to - ans-Prevent time temperature abuse
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ALERT is an acronym that represents - ans- rr rr rr rr rr rr rr
A way to decrease the risk of intentional food contamination
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During on-the- rr
job training, a manager discovers that a food handler is handling raw and then cooked poultry wi
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