ServSafe Exam Questions and Answers 2022

Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER State/local regulatory authority. Three components of active managerial control include. - ANSWER Identify risks, corrective action, ...

Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER State/local regulatory authority. Three components of active managerial control include. - ANSWER Identify risks, corrective action, and training. A broken water main has caused the water in an operation to appear brown. What should the manager do? - ANSWER Contact the local regulatory authority before use. To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know. - ANSWER Whom to contact about suspicious activity. A food handler who has just bused tables must do what before handling food? - ANSWER Wash hands. As a part of handwashing, food handlers must scrub their hands and arms for at least - ANSWER 10 seconds. To cover with food, a food handler with an infected hand wound must - ANSWER Cover the wound with an impermeable cover and wear a single-use glove. How should food handlers keep their fingernails? - ANSWER Short and unpolished. What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? - ANSWER Restrict the food handler from working with food. What should a manager of a quick-service operation do if a food handler reports having, diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? - ANSWER Exclude the food handler from the operation. Where should staff members eat, drink, smoke or chew gum? - ANSWER Designated areas. How long must shellstock tags be kept on file? - ANSWER 90 days after the last shellfish was sold or served from the container. When receiving a delivery of food for an operation, it is important to. - ANSWER Inspect all food immediately before storing it. Which item is stored correctly in the cooler? - ANSWER Macaroni salad stored above raw salmon. Ready-to-eat TCS food must be date marked if it will be stored for longer than - ANSWER 24 hours. A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? - ANSWER Label the item to prevent it from accidentally being placed back in inventory. What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41 degrees (5 celcius) before it must be sold, served, or thrown out? - ANSWER 7 days. Pathogens are likely to grow well in a meat stew that is - ANSWER Between 41 degrees and 135 degrees (5 celcius and 57 celsius.) Which is a TCS (Temperature Control Safety.) food? - ANSWER Sprouts. Cut melons should be stored at what internal temperature? - ANSWER 41 degrees (5 celcius) or lower. Why are preschool-age children at a higher risk for getting a foodborne illness? - ANSWER They have not yet built up their immune systems. What is one factor that affects the growth of bacteria in food? - ANSWER Acidity. Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of... - ANSWER Cross-contamination. Peanuts and soy products are two possible food items that can be dangerous for people with - ANSWER Food Allergies. Wheezing and hives are symptoms of - ANSWER Food Allergies. A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? - ANSWER 3:00 p.m (4 hours.) How often must you check the temperature of hot food that is being held with temperature control? - ANSWER At least every 4 hours. Which action could contaminate food at a self-service area? - ANSWER Allowing customers to reuse plates. Which food item may be handled with bare hands? - ANSWER Chopped potatoes for soup. When preparing to wash dishes in a three-compartment sink, what is the first task? - ANSWER Clean and sanitize the sinks and drain boards. When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the - ANSWER common name of the chemical. Which does not require sanitizing? - ANSWER Walls. What is the definition of sanitizing? - ANSWER Reducing the pathogens on a surface to safe levels. To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, - ANSWER Use a test kit to check the sanitizer concentration when mixing it. Outdoor garbage containers must be. - ANSWER Kept covered with tight-fitting lids. What is a cross-connection? - ANSWER Physical link between sources of safe and dirty water. What step must managers take after creating a master cleaning schedule and training staff to use it? - ANSWER Monitor the cleaning program. A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and - ANSWER Soap. What is the best way to eliminate pests that have entered the operation? - ANSWER Work with a licensed pest control operator (PCO.) How high should floor-mounted equipment be from the floor? - ANSWER At least 6 inches (15 centimeters.)