Download SERVSAFE Practice Test - 2024 / 2025: Food Safety and Handling Multiple Choice Questions and more Exams Food science in PDF only on Docsity!
SERVSAFE PRACTICE TEST - 2024 / 2025
100% CORRECT & VERIFIED ANSWERS
"What is the final step in the process of cleaning and sanitizing stationary equipment? - CORRECT
ANSWER sanitize and allow the surfaces and parts to air dry"
"What is the most accurate description of the appropriate procedures for manually cleaning and
sanitizing utensils and food-contact surfaces of equipment in retail food establishments? - CORRECT
ANSWER Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry"
"What is the most appropriate course of action for the Person in Charge (PIC) to take when they receive
notification of a food item recall? - CORRECT ANSWER Separate recalled food from other food and
equipment." "What should a food handler do if a customer with a food allergy is mistakenly served a dish containing
the allergen? - CORRECT ANSWER warn the guest"
"What steps should a cook take when preparing foods like Caesar salad dressing or mayonnaise for
individuals who are highly susceptible to foodborne illnesses? - CORRECT ANSWER Substitute
pasteurized eggs for raw eggs" "When a cook checks the temperature of beef stew being reheated for hot-holding, which HACCP
principle is being implemented? - CORRECT ANSWER Monitoring"
"When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness,
the manager must - CORRECT ANSWER exclude the food handler from the operation and notify the
regulatory authority" "When food items like potato salad or tuna salad become a source of foodborne illness, what are the
most common reasons for this? - CORRECT ANSWER mayonnaise"
"When monitoring and supervising employee health, the Person in Charge (PIC) must ensure that -
CORRECT ANSWER all employees know and understand their responsibilities in reporting symptoms
and illnesses."
"Which item is considered to be in violation of the guidelines outlined in the FDA Food Code? -
CORRECT ANSWER Raw chicken stored below lunch meat in the walk-in cooler"
"Which organization certifies and or classifies equipment for food preparation and sanitation -
CORRECT ANSWER an ANSI accredited certification program"
"A food handler must wear single-use gloves when they - CORRECT ANSWER has an open wound on
one of his or her hands."
"A surface not in direct contact with food should be - CORRECT ANSWER nonabsorbent"
"At what temperature should sliced tomatoes be held? - CORRECT ANSWER 39°"
"At what time should hand antiseptics be utilized? - CORRECT ANSWER After handwashing"
"Before transitioning from handling raw food to ready-to-eat food, food handlers must first perform the
following steps to prevent cross-contamination. - CORRECT ANSWER wash their hands"
"Exterior waste receptacles should be - CORRECT ANSWER sealed with tight-fitting lids."
"Food items displayed on a salad bar should be labeled with respective food's - CORRECT ANSWER
common name"
"Food that is truthfully presented is - CORRECT ANSWER offered in a way that is not misleading."
"Ground beef that has been cooked thoroughly needs to be stored - CORRECT ANSWER above all raw
meat"
"If a food handler is feeling unwell upon arrival at work, to whom should they promptly report? -
CORRECT ANSWER Person in Charge"
"If it is not possible to install a backflow prevention device, what alternative method can be employed to
prevent backsiphonage? - CORRECT ANSWER air gap"
"In order to prevent cross contamination , cooks must wear - CORRECT ANSWER clean aprons"
"In the occurrence of a specific event, it is necessary to promptly close the operation - CORRECT
ANSWER rodent infestation"
"Once opened, ready-to-eat foods should be discarded within how many days? - CORRECT ANSWER 7"
"The best location for chemical detergents and sanitizers to be stored is - CORRECT ANSWER in a
storage area next to single-service items"
"What does the acronym ALERT represent in a food safety system? - CORRECT ANSWER prevent or
reduce the risk of intentional food contamination"
"What happens when non-potable water contaminates drinkable water? - CORRECT ANSWER cross-
connection"
"What has happened when non-drinkable water contaminates drinkable water? - CORRECT ANSWER
Cross-connection"
"What has transpired when a cook employs one set of tongs to flip fish before flipping steak? -
CORRECT ANSWER Cross-contact"
"What is the appropriate action to take in response to a sewage backflow incident in a food
establishment? - CORRECT ANSWER Close the operation immediately."
"What is the appropriate distance from the countertop for installing equipment to ensure proper
cleaning? - CORRECT ANSWER 4 inches"
"What is the correct procedure for measuring the temperature of an unopened packaged food in a
display cooler? - CORRECT ANSWER Place the thermometer between two packages."
"What is the correct temperature of the three-compartment sink? - CORRECT ANSWER 110°"
"What is the final step in the process of cleaning and sanitizing stationary equipment? - CORRECT
ANSWER Sanatize and allow the surfaces and parts to air dry."
“A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the
chicken salad should be - CORRECT ANSWER discarded"
"Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety
measure involves - CORRECT ANSWER date marking foods with a maximum of seven daysonce open
or prepared"
"Ensuring the delivery of efficient training feedback is crucial - CORRECT ANSWER specific and
immediate"
"Garbage containers used by a business should be - CORRECT ANSWER waterproof, easy to clean,
leak-proof, and durable"
"How can you ensure that the chemical sanitizing solution in a three-compartment sink is at the correct
strength? - CORRECT ANSWER use a test strip to measure the sanitizer's concentration"
"On December 17th, a food handler prepares and appropriately cools, labels, and stores ham in the cooler. The following day, another food handler utilizes the ham to make ham salad. The ham salad
needs to be consumed or disposed of by December. - CORRECT ANSWER 23rd"
"The manager must take necessary steps when a food handler has been diagnosed with hepatitis A but
is not displaying any symptoms of illness. What is the necessary step - CORRECT ANSWER exclude the
food handler from the operation and notify the regulatory authority"
"To decrease the chances of biological contamination, an operation can - CORRECT ANSWER
purchasing seafood from approved, reputable suppliers." "To guarantee the proper effectiveness of a sanitizing solution for a food preparation surface, a food
handler should - CORRECT ANSWER use a test kit to check its concentration."
"What is the last step a food handler should take before handling ready-to-eat foods? - CORRECT
ANSWER put on single use gloves"
"What is the lowest permissible temperature for the hand sinks - CORRECT ANSWER 100°"
"What is the lowest temperature at which macaroni and cheese should be kept when hot-holding on a
buffet line? - CORRECT ANSWER 135°"
"What is the meaning of the acronym FATTOM? - CORRECT ANSWER Conditions that favor the growth
of most foodborne pathogens"
"What is the minimum water temperature required for sanitizing utensils using hot water? - CORRECT
ANSWER 171°"
"What is the objective of using a detergent? - CORRECT ANSWER remove food and grease"
"What is the recommended minimum height from the floor for installing a new oven? - CORRECT
ANSWER 6 inches"
"What precautions can a food handler with a runny nose take to ensure food safety? - CORRECT
ANSWER Restrict work to non-food duties."
"Which symptom do customers experiencing allergic reactions often display? - CORRECT ANSWER
Hives"
"Which symptom must a food handler report to the Person in Charge (PIC)? - CORRECT ANSWER
Diarrhea"
"Which type of food is considered a significant food allergen? - CORRECT ANSWER Sesame"
"Who should apply pesticides? - CORRECT ANSWER pest control operator"
"Which one of the following is utilized to identify potential food safety hazards across the entire food
handling process? - CORRECT ANSWER Hazard Analysis Critical Control Point"
"Ready-to-eat foods (TCS) prepared on-site can be stored in a cooler for a maximum of 7 days when the
internal food temperature does not exceed: - CORRECT ANSWER 41°"
"Several factors can influence the effectiveness of sanitizing solutions. - CORRECT ANSWER Such as
concentration, temperature, contact time, water hardness, and pH." "To maintain the proper temperature for cooked food that is being kept hot for service, it must be held
at a minimum temperature of - CORRECT ANSWER 135°"
"What information is required to be on containers of toxic materials, such as cleaners and sanitizers,
when they are removed from their original container? - CORRECT ANSWER Common name"
"After verifying the internal temperature of a food, a food employee neglected to perform which step
when they directly returned the thermometer case sleeve? - CORRECT ANSWER Clean and sanitize the
probe before placing it back into the thermometer sleeve" "The Person in Charge (PIC) discovers that soup on a steam table is at a temperature of 119°F (48°C). The soup had been cooked to 175°F (79°C) two hours prior to being placed on the steam table. What
actions should the PIC take? - CORRECT ANSWER Discard the soup immediately."
