ServSafe Exam 2022
A service sink should be used for - 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? -
Time-temperature abuse of the roast beef
When prepping foods, the only piece of jewelry that may be worn is a - plain
metal band.
Sinks must be used for the correct intended purpose to prevent -
cross-contamination.
The curved, sealed edge placed between the floor and the wall that makes
this area easier to clean is known as - coving.
When heat sanitizing in a three-compartment sink, the MINIMUM acceptable
hot water temperature is - 171°F (77°C).
The purpose of a sanitizer test kit is to check the - 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? - 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 - learn from
the inspector's comments and suggestions.
Which is the correct procedure for delivering prepared hot food off-site? -
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? - Chemical
, Traces of pesticide are found on raw poultry breasts. Which type of
contamination is this? - Chemical
Who is required to wear a hair restrain while working? - 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
- stop the food handler immediately and review the correct procedures for
garbage handling.
Which potential biological food safety hazard does smoking in food storage
and prep areas cause? - Saliva can get on food handlers' hands.
Food handlers with facial hair must - wear a beard restraint.
Highly susceptible populations include - young children and people with
compromised immune systems.
An operation that wants to serve clams that are displayed live in a tank until
preparation MUST - obtain a variance from the regulatory authority
Which information is required on a Safety Data Sheet (SDS)? - Photos of the
chemical
What is the BEST way to handle recalled food items? - Remove them from
inventory and relocate them to a separate area.
When implementing a program that prevents pests from becoming a problem
at an operation, it is BEST to - work with a pest control operator.
If a food handler is experiencing vomiting and diarrhea, he or she should be -
excluded from work.
The PRIMARY goal of Active Managerial Control is to reduce the risk of -
foodborne illness.
What food safety rule MUST be consistently followed when handling
ready-to-eat food? - wear single-use gloves
A service sink should be used for - 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? -
Time-temperature abuse of the roast beef
When prepping foods, the only piece of jewelry that may be worn is a - plain
metal band.
Sinks must be used for the correct intended purpose to prevent -
cross-contamination.
The curved, sealed edge placed between the floor and the wall that makes
this area easier to clean is known as - coving.
When heat sanitizing in a three-compartment sink, the MINIMUM acceptable
hot water temperature is - 171°F (77°C).
The purpose of a sanitizer test kit is to check the - 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? - 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 - learn from
the inspector's comments and suggestions.
Which is the correct procedure for delivering prepared hot food off-site? -
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? - Chemical
, Traces of pesticide are found on raw poultry breasts. Which type of
contamination is this? - Chemical
Who is required to wear a hair restrain while working? - 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
- stop the food handler immediately and review the correct procedures for
garbage handling.
Which potential biological food safety hazard does smoking in food storage
and prep areas cause? - Saliva can get on food handlers' hands.
Food handlers with facial hair must - wear a beard restraint.
Highly susceptible populations include - young children and people with
compromised immune systems.
An operation that wants to serve clams that are displayed live in a tank until
preparation MUST - obtain a variance from the regulatory authority
Which information is required on a Safety Data Sheet (SDS)? - Photos of the
chemical
What is the BEST way to handle recalled food items? - Remove them from
inventory and relocate them to a separate area.
When implementing a program that prevents pests from becoming a problem
at an operation, it is BEST to - work with a pest control operator.
If a food handler is experiencing vomiting and diarrhea, he or she should be -
excluded from work.
The PRIMARY goal of Active Managerial Control is to reduce the risk of -
foodborne illness.
What food safety rule MUST be consistently followed when handling
ready-to-eat food? - wear single-use gloves
