t
ne
sh
Servsafe Exam 2023/2024 EXAM ACCURATE
ne
AND VERIFIED GUARANTEED PASS
la
tz
2023/2024 LATEST UPDATE
sh
Sp
ne
la
sh
Sp
Hi, MERCY. When you submit this form, the owner will see your name and email address.
ne
* Required
la
tz
sh
Sp
1. ALERT is an acronym that represents * (1 Point)
ne
la
A. Actions that food handlers can take when a customer has an allergic reaction.
sh
B. A way to decrease the risk of intentional food contamination.
Sp
ne
C. The factors that affect the growth of bacteria in food.
la
D. Five ways that food can become contaminated.
tz
sh
Sp
ne
2. The Person in Charge (PIC) assigns a cook to monitor and record temperatures on la
sh
the steam table in order to * (1 Point)
Sp
A. Ensure food quality.
ne
la
B. Prevent cross-contamination.
tz
sh
Sp
C. Keep the food from drying out.
ne
la
D. Avoid time-temperature abuse.
sh
Sp
ne
la
3. What activity is a commercial foodservice operation engaged in if HACCP plan is
tz
required? * (1 Point)
sh
Sp
ne
A. Cooking and preparing time/temperature control for safety (TCS) food
la
sh
Sp
la
, t
ne
B. Hiring managers who do not have food safety certification
C. Selling unpasteurized, packaged juice without warning labels
sh
D. Planning a major remodeling of the food-prep and storage areas
ne
la
tz
sh
Sp
4. Which authority regulates and inspects meat, poultry, and eggs? *
ne (1 Point)
la
A. FDA
sh
Sp
B. USDA
ne
la
C. CDC
tz
sh
Sp
D. NSF
ne
la
sh
Sp
5. A food handler working in a self-service area should ensure that cold food is being
held at which temperature or lower? * (1 Point)
ne
la
A. 41 F (5 C)
tz
sh
Sp
B. 32 F (0 C)
ne
C. 45 F (7 C)
la
sh
D. 51 F (11 C)
Sp
ne
la
tz
6. When a food recall occurs, the operation must * (1 Point)
sh
Sp
ne
A. Immediately notify customers.
la
B. Immediately notify the CDC.
sh
Sp
C. Throw out all of the food item.
ne
la
D. Discontinue use of the food item.
tz
sh
Sp
ne
la
7. Complete loss of refrigeration is grounds for * (1 Point)
sh
Sp
la
, t
ne
A. Citation and correction of this violation within 48 hours
B. Emergency purchasing of household refrigeration units
sh
C. Substantial deduction of points from a final inspection score
ne
D. Immediate closure or suspension of an operating permit
la
tz
sh
Sp
ne
8. What is the best way to prevent the spread of viruses? * (1 Point)
la
sh
A. Controlling flies in the operation
Sp
ne
B. Purchasing food from approved suppliers
la
C. Keeping aprons clean
tz
sh
Sp
D. Proper handwashing
ne
la
sh
Sp
9. A foodservice manager must buy new cleaning brushes with long-lasting bristles
ne
that do not absorb moisture. Which bristle would be the best choice? *
la
(1 Point)
tz
sh
Sp
A. Wire
ne
B. Straw
la
sh
Sp
C. Nylon
D. Horsehair
ne
la
tz
sh
Sp
ne
10. A food handler has opened a container of commercially prepared potato salad.
la
After how many says must the potato salad be discarded if it has been properly
stored? * (1 Point)
sh
Sp
A. 1
ne
la
B. 3
tz
sh
Sp
C. 5
ne
la
D. 7
sh
Sp
la
ne
sh
Servsafe Exam 2023/2024 EXAM ACCURATE
ne
AND VERIFIED GUARANTEED PASS
la
tz
2023/2024 LATEST UPDATE
sh
Sp
ne
la
sh
Sp
Hi, MERCY. When you submit this form, the owner will see your name and email address.
ne
* Required
la
tz
sh
Sp
1. ALERT is an acronym that represents * (1 Point)
ne
la
A. Actions that food handlers can take when a customer has an allergic reaction.
sh
B. A way to decrease the risk of intentional food contamination.
Sp
ne
C. The factors that affect the growth of bacteria in food.
la
D. Five ways that food can become contaminated.
tz
sh
Sp
ne
2. The Person in Charge (PIC) assigns a cook to monitor and record temperatures on la
sh
the steam table in order to * (1 Point)
Sp
A. Ensure food quality.
ne
la
B. Prevent cross-contamination.
tz
sh
Sp
C. Keep the food from drying out.
ne
la
D. Avoid time-temperature abuse.
sh
Sp
ne
la
3. What activity is a commercial foodservice operation engaged in if HACCP plan is
tz
required? * (1 Point)
sh
Sp
ne
A. Cooking and preparing time/temperature control for safety (TCS) food
la
sh
Sp
la
, t
ne
B. Hiring managers who do not have food safety certification
C. Selling unpasteurized, packaged juice without warning labels
sh
D. Planning a major remodeling of the food-prep and storage areas
ne
la
tz
sh
Sp
4. Which authority regulates and inspects meat, poultry, and eggs? *
ne (1 Point)
la
A. FDA
sh
Sp
B. USDA
ne
la
C. CDC
tz
sh
Sp
D. NSF
ne
la
sh
Sp
5. A food handler working in a self-service area should ensure that cold food is being
held at which temperature or lower? * (1 Point)
ne
la
A. 41 F (5 C)
tz
sh
Sp
B. 32 F (0 C)
ne
C. 45 F (7 C)
la
sh
D. 51 F (11 C)
Sp
ne
la
tz
6. When a food recall occurs, the operation must * (1 Point)
sh
Sp
ne
A. Immediately notify customers.
la
B. Immediately notify the CDC.
sh
Sp
C. Throw out all of the food item.
ne
la
D. Discontinue use of the food item.
tz
sh
Sp
ne
la
7. Complete loss of refrigeration is grounds for * (1 Point)
sh
Sp
la
, t
ne
A. Citation and correction of this violation within 48 hours
B. Emergency purchasing of household refrigeration units
sh
C. Substantial deduction of points from a final inspection score
ne
D. Immediate closure or suspension of an operating permit
la
tz
sh
Sp
ne
8. What is the best way to prevent the spread of viruses? * (1 Point)
la
sh
A. Controlling flies in the operation
Sp
ne
B. Purchasing food from approved suppliers
la
C. Keeping aprons clean
tz
sh
Sp
D. Proper handwashing
ne
la
sh
Sp
9. A foodservice manager must buy new cleaning brushes with long-lasting bristles
ne
that do not absorb moisture. Which bristle would be the best choice? *
la
(1 Point)
tz
sh
Sp
A. Wire
ne
B. Straw
la
sh
Sp
C. Nylon
D. Horsehair
ne
la
tz
sh
Sp
ne
10. A food handler has opened a container of commercially prepared potato salad.
la
After how many says must the potato salad be discarded if it has been properly
stored? * (1 Point)
sh
Sp
A. 1
ne
la
B. 3
tz
sh
Sp
C. 5
ne
la
D. 7
sh
Sp
la
