SERVSAFE EXAM 2022 QUESTION
WITH 100% CORRECT ANSWERS
A service sink should be used for - correct answer-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? - correct answer-Time-temperature abuse of the roast
beef
When prepping foods, the only piece of jewelry that may be worn is a - correct answer-
plain metal band.
Sinks must be used for the correct intended purpose to prevent - correct answer-cross-
contamination.
The curved, sealed edge placed between the floor and the wall that makes this area
easier to clean is known as - correct answer-coving.
When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hot water
temperature is - correct answer-171°F (77°C).
The purpose of a sanitizer test kit is to check the - correct answer-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? - correct answer-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 - correct answer-learn from the
inspector's comments and suggestions.
Which is the correct procedure for delivering prepared hot food off-site? - correct
answer-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? - correct answer-Chemical
, Traces of pesticide are found on raw poultry breasts. Which type of contamination is
this? - correct answer-Chemical
Who is required to wear a hair restrain while working? - correct answer-Dishwashers
After observing a food handler removing plastic bags of garbage and temporarily D
Dplacing Dthem Don Dthe Dprep Dtable, Dthe DPerson Din DCharge D(PIC) Dshould D- Dcorrect
Danswer-stop Dthe Dfood Dhandler Dimmediately Dand Dreview Dthe Dcorrect Dprocedures Dfor
Dgarbage Dhandling.
Which Dpotential Dbiological Dfood Dsafety Dhazard Ddoes Dsmoking Din Dfood Dstorage Dand
Dprep Dareas Dcause? D- Dcorrect Danswer-Saliva Dcan Dget Don Dfood Dhandlers' Dhands.
Food Dhandlers Dwith Dfacial Dhair Dmust D- Dcorrect Danswer-wear Da Dbeard Drestraint.
Highly Dsusceptible Dpopulations Dinclude D- Dcorrect Danswer-young Dchildren Dand Dpeople
Dwith Dcompromised Dimmune Dsystems.
An Doperation Dthat Dwants Dto Dserve Dclams Dthat Dare Ddisplayed Dlive Din Da Dtank Duntil
Dpreparation DMUST D- Dcorrect Danswer-obtain Da Dvariance Dfrom Dthe Dregulatory
Dauthority
Which Dinformation Dis Drequired Don Da DSafety DData DSheet D(SDS)? D- Dcorrect Danswer-
Photos Dof Dthe Dchemical
What Dis Dthe DBEST Dway Dto Dhandle Drecalled Dfood Ditems? D- Dcorrect Danswer-Remove
Dthem Dfrom Dinventory Dand Drelocate Dthem Dto Da Dseparate Darea.
When Dimplementing Da Dprogram Dthat Dprevents Dpests Dfrom Dbecoming Da Dproblem Dat
Dan Doperation, Dit Dis DBEST Dto D- Dcorrect Danswer-work Dwith Da Dpest Dcontrol Doperator.
If Da Dfood Dhandler Dis Dexperiencing Dvomiting Dand Ddiarrhea, Dhe Dor Dshe Dshould Dbe D-
Dcorrect Danswer-excluded Dfrom Dwork.
The DPRIMARY Dgoal Dof DActive DManagerial DControl Dis Dto Dreduce Dthe Drisk Dof D-
Dcorrect Danswer-foodborne Dillness.
What Dfood Dsafety Drule DMUST Dbe Dconsistently Dfollowed Dwhen Dhandling Dready-to-eat
Dfood? D- Dcorrect Danswer-wear Dsingle-use Dgloves
Food Dprep Dequipment Dand Dutensils DMUST Dbe Ddesigned Dand Dconstructed Dto Dbe D-
Dcorrect Danswer-permanent.
Food Dprep Dequipment Dand Dutensils DMUST Dbe Ddesigned Dand Dconstructed Dto Dbe D-
Dcorrect Danswer-avoid Dtime-temperature Dabuse.
WITH 100% CORRECT ANSWERS
A service sink should be used for - correct answer-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? - correct answer-Time-temperature abuse of the roast
beef
When prepping foods, the only piece of jewelry that may be worn is a - correct answer-
plain metal band.
Sinks must be used for the correct intended purpose to prevent - correct answer-cross-
contamination.
The curved, sealed edge placed between the floor and the wall that makes this area
easier to clean is known as - correct answer-coving.
When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hot water
temperature is - correct answer-171°F (77°C).
The purpose of a sanitizer test kit is to check the - correct answer-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? - correct answer-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 - correct answer-learn from the
inspector's comments and suggestions.
Which is the correct procedure for delivering prepared hot food off-site? - correct
answer-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? - correct answer-Chemical
, Traces of pesticide are found on raw poultry breasts. Which type of contamination is
this? - correct answer-Chemical
Who is required to wear a hair restrain while working? - correct answer-Dishwashers
After observing a food handler removing plastic bags of garbage and temporarily D
Dplacing Dthem Don Dthe Dprep Dtable, Dthe DPerson Din DCharge D(PIC) Dshould D- Dcorrect
Danswer-stop Dthe Dfood Dhandler Dimmediately Dand Dreview Dthe Dcorrect Dprocedures Dfor
Dgarbage Dhandling.
Which Dpotential Dbiological Dfood Dsafety Dhazard Ddoes Dsmoking Din Dfood Dstorage Dand
Dprep Dareas Dcause? D- Dcorrect Danswer-Saliva Dcan Dget Don Dfood Dhandlers' Dhands.
Food Dhandlers Dwith Dfacial Dhair Dmust D- Dcorrect Danswer-wear Da Dbeard Drestraint.
Highly Dsusceptible Dpopulations Dinclude D- Dcorrect Danswer-young Dchildren Dand Dpeople
Dwith Dcompromised Dimmune Dsystems.
An Doperation Dthat Dwants Dto Dserve Dclams Dthat Dare Ddisplayed Dlive Din Da Dtank Duntil
Dpreparation DMUST D- Dcorrect Danswer-obtain Da Dvariance Dfrom Dthe Dregulatory
Dauthority
Which Dinformation Dis Drequired Don Da DSafety DData DSheet D(SDS)? D- Dcorrect Danswer-
Photos Dof Dthe Dchemical
What Dis Dthe DBEST Dway Dto Dhandle Drecalled Dfood Ditems? D- Dcorrect Danswer-Remove
Dthem Dfrom Dinventory Dand Drelocate Dthem Dto Da Dseparate Darea.
When Dimplementing Da Dprogram Dthat Dprevents Dpests Dfrom Dbecoming Da Dproblem Dat
Dan Doperation, Dit Dis DBEST Dto D- Dcorrect Danswer-work Dwith Da Dpest Dcontrol Doperator.
If Da Dfood Dhandler Dis Dexperiencing Dvomiting Dand Ddiarrhea, Dhe Dor Dshe Dshould Dbe D-
Dcorrect Danswer-excluded Dfrom Dwork.
The DPRIMARY Dgoal Dof DActive DManagerial DControl Dis Dto Dreduce Dthe Drisk Dof D-
Dcorrect Danswer-foodborne Dillness.
What Dfood Dsafety Drule DMUST Dbe Dconsistently Dfollowed Dwhen Dhandling Dready-to-eat
Dfood? D- Dcorrect Danswer-wear Dsingle-use Dgloves
Food Dprep Dequipment Dand Dutensils DMUST Dbe Ddesigned Dand Dconstructed Dto Dbe D-
Dcorrect Danswer-permanent.
Food Dprep Dequipment Dand Dutensils DMUST Dbe Ddesigned Dand Dconstructed Dto Dbe D-
Dcorrect Danswer-avoid Dtime-temperature Dabuse.
