SERVSAFE MULTIPLE CHOICE
QUESTIONS AND ANSWERS.
Which process requires a variance from the regulatory authority? - Answers-Sprouting
seeds or beans
What symptoms requires a food handler to be excluded from the operation? - Answers-
Jaundice
What should staff do when receiving a delivery of food and supplies? - Answers-Visually
inspect all food items
Single use gloves are not required when - Answers-Washing produce
What must food handlers do when handling RTE food? - Answers-Wear single use
gloves
What symptom can indicate that a customer is having an allergic reaction? - Answers-
Wheezing or shortness of breath
What should be done with preset, unwrapped utensils that appear to be unused after
guests have left the table? - Answers-Clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the product -
Answers-Does not make a claim about health or nutrient content
What is the minimum internal temperature hot food must be held at to prevent
pathogens from growing? - Answers-135 degrees F (57C)
What type of eggs must be used when preparing raw or undercooked dishes for high
risk populations - Answers-Pastuerized
What must an operation do before packaging pasteurized free juice for on site for later
sale? - Answers-Obtain a variance
A food handler has just finished storing a dry food delivery. What was done correctly? -
Answers-Stored food away from the wall
What is the minimum internal temp for a veal chop? - Answers-145F
Which responsibility is included in the FDA's role? - Answers-Regulating food
transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness -
Answers-Correct hand washing
QUESTIONS AND ANSWERS.
Which process requires a variance from the regulatory authority? - Answers-Sprouting
seeds or beans
What symptoms requires a food handler to be excluded from the operation? - Answers-
Jaundice
What should staff do when receiving a delivery of food and supplies? - Answers-Visually
inspect all food items
Single use gloves are not required when - Answers-Washing produce
What must food handlers do when handling RTE food? - Answers-Wear single use
gloves
What symptom can indicate that a customer is having an allergic reaction? - Answers-
Wheezing or shortness of breath
What should be done with preset, unwrapped utensils that appear to be unused after
guests have left the table? - Answers-Clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the product -
Answers-Does not make a claim about health or nutrient content
What is the minimum internal temperature hot food must be held at to prevent
pathogens from growing? - Answers-135 degrees F (57C)
What type of eggs must be used when preparing raw or undercooked dishes for high
risk populations - Answers-Pastuerized
What must an operation do before packaging pasteurized free juice for on site for later
sale? - Answers-Obtain a variance
A food handler has just finished storing a dry food delivery. What was done correctly? -
Answers-Stored food away from the wall
What is the minimum internal temp for a veal chop? - Answers-145F
Which responsibility is included in the FDA's role? - Answers-Regulating food
transported across state lines
What practice is useful for preventing norovirus from causing foodborne illness -
Answers-Correct hand washing
