SERVSAFE ALCOHOL EXAM ACTUAL EXAM 160
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |AGRADE
The hair , nose , throat , and infected cuts of an average healthy person - ANSWER:
May carry staphlococcus
Whats the correct way to clean a cutting board - ANSWER: Wash , rinse , and sanitize
A foodservice manager must by new cleaning brushes with long lasting bristles that
do not absorb moisture. Which Bristle would be best Choice? - ANSWER: Nylon
Which is the correct procedure for delivering prepared hot food off site - ANSWER:
Maintain hot food temperatures above 135 degrees
The growth of foodbourne bacteria is least effective by ? - ANSWER: Texture
When drinkable water is contaminated by non-drinkable water, what has occurred?
A. Vacuum breaker
B. Air gap
C. Cross-connection
D. Cross-contact - ANSWER: Cross-contamination
Which is the highest air temperature a which shell eggs can be received - ANSWER:
45 degrees
What is the primary food safety concern with overstocking a cooler - ANSWER:
Correct temps are difficult to maintain
The MOST important aspect of personal cleanliness is ? - ANSWER: Frequent and
thorough handwashing
Within 2 hours of hot holding in a self service area, the temp of soup has dropped to
130 degrees. The soup is pulled from the self service area and reheated . The soup
must be reheated to a temperature of ____________ for 15 seconds ? - ANSWER:
165 degrees
Outside garbage containers must be? - ANSWER: Sealed with fitting lids
The mixing of drinkable and contaminated water can be prevented with an? -
ANSWER: Air gap
A label on foods prepared and packaged onsite for retail sales must list which info? -
ANSWER: A list of all ingredients used in descending order by weight
, What is one way to correctly cool a 25 gallon batch of chili for later use ? - ANSWER:
Placing the chili in refrigeration after it has reached 100 degrees
Which procedure best helps reduce the risk of hepatitis A outbreak - ANSWER:
Washing hands frequently and thoroughly
What level of involvement do food workers have in executing master cleaning
schedual - ANSWER: Mandatory
A tuna salad was removed from refrigeration and served at a picnic a 1:00 pm . The
temp of the salad never exceeded 70 degrees . At what time that evening must any
remaining tuna salad be thrown out? - ANSWER: 7:00 pm
Which cleaning agent best removes baked on food - ANSWER: Abrasive cleaner
What activity is a commercial foodservice operation engaged in if a HACCP plan is
required ? - ANSWER: Selling unpasteurized , packaged juice without warning labels
Complete loss of refrigeration is grounds for - ANSWER: Immediate close or
suspension of an operating permit
Food handlers wash their hand between - ANSWER: Shaking hands with a guest and
replenishing the food on the salad bar
When must food handlers dispose of waste water - ANSWER: Service sink
When food becomes unsafe , it is most often due to the ? - ANSWER: People
handling the food
In order from top to bottom , how should a pan of fresh chicken breast , fresh
salmon , a carton of broccoli , and fresh ground beef be stored on shelves in a cooler
- ANSWER: Broccoli, fresh Salmon , fresh ground beef , and fresh chicken breast
What condition does not require regulatory approval before reinstatement -
ANSWER: Sore throat and fever
How should of food handler restrain long hair - ANSWER: Put all hair up under a hat
When switching between raw food and ready to eat food , food handlers must first -
ANSWER: Wash their hands
What is the most important reason food handlers should not chew gum while
working - ANSWER: Saliva can be transferred to a food handlers hand
The last job of the shift is putting away cleaning tools and supplies. The tools are
cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |AGRADE
The hair , nose , throat , and infected cuts of an average healthy person - ANSWER:
May carry staphlococcus
Whats the correct way to clean a cutting board - ANSWER: Wash , rinse , and sanitize
A foodservice manager must by new cleaning brushes with long lasting bristles that
do not absorb moisture. Which Bristle would be best Choice? - ANSWER: Nylon
Which is the correct procedure for delivering prepared hot food off site - ANSWER:
Maintain hot food temperatures above 135 degrees
The growth of foodbourne bacteria is least effective by ? - ANSWER: Texture
When drinkable water is contaminated by non-drinkable water, what has occurred?
A. Vacuum breaker
B. Air gap
C. Cross-connection
D. Cross-contact - ANSWER: Cross-contamination
Which is the highest air temperature a which shell eggs can be received - ANSWER:
45 degrees
What is the primary food safety concern with overstocking a cooler - ANSWER:
Correct temps are difficult to maintain
The MOST important aspect of personal cleanliness is ? - ANSWER: Frequent and
thorough handwashing
Within 2 hours of hot holding in a self service area, the temp of soup has dropped to
130 degrees. The soup is pulled from the self service area and reheated . The soup
must be reheated to a temperature of ____________ for 15 seconds ? - ANSWER:
165 degrees
Outside garbage containers must be? - ANSWER: Sealed with fitting lids
The mixing of drinkable and contaminated water can be prevented with an? -
ANSWER: Air gap
A label on foods prepared and packaged onsite for retail sales must list which info? -
ANSWER: A list of all ingredients used in descending order by weight
, What is one way to correctly cool a 25 gallon batch of chili for later use ? - ANSWER:
Placing the chili in refrigeration after it has reached 100 degrees
Which procedure best helps reduce the risk of hepatitis A outbreak - ANSWER:
Washing hands frequently and thoroughly
What level of involvement do food workers have in executing master cleaning
schedual - ANSWER: Mandatory
A tuna salad was removed from refrigeration and served at a picnic a 1:00 pm . The
temp of the salad never exceeded 70 degrees . At what time that evening must any
remaining tuna salad be thrown out? - ANSWER: 7:00 pm
Which cleaning agent best removes baked on food - ANSWER: Abrasive cleaner
What activity is a commercial foodservice operation engaged in if a HACCP plan is
required ? - ANSWER: Selling unpasteurized , packaged juice without warning labels
Complete loss of refrigeration is grounds for - ANSWER: Immediate close or
suspension of an operating permit
Food handlers wash their hand between - ANSWER: Shaking hands with a guest and
replenishing the food on the salad bar
When must food handlers dispose of waste water - ANSWER: Service sink
When food becomes unsafe , it is most often due to the ? - ANSWER: People
handling the food
In order from top to bottom , how should a pan of fresh chicken breast , fresh
salmon , a carton of broccoli , and fresh ground beef be stored on shelves in a cooler
- ANSWER: Broccoli, fresh Salmon , fresh ground beef , and fresh chicken breast
What condition does not require regulatory approval before reinstatement -
ANSWER: Sore throat and fever
How should of food handler restrain long hair - ANSWER: Put all hair up under a hat
When switching between raw food and ready to eat food , food handlers must first -
ANSWER: Wash their hands
What is the most important reason food handlers should not chew gum while
working - ANSWER: Saliva can be transferred to a food handlers hand
The last job of the shift is putting away cleaning tools and supplies. The tools are
cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the
