Health Care > EXAM > SERV SAFE CERTIFICATION QUESTIONS WITH COMPLETE SOLUTIONS (All)
SERV SAFE CERTIFICATION QUESTIONS WITH COMPLETE SOLUTIONS
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What can cause difficulties in training staff about food safety? Correct Answer: Cultural differences Where should dirty aprons be kept once food handlers are done using them? Correct Answer: In ... a nonabsorbent container or washable laundry bag at work. Purchase dishwashers that are able to measure water temperature, chemical concentration, and Correct Answer: water pressure Sneeze guards must extend at least how far beyond the food? Correct Answer: 7 inches Refrigerated food prepped onsite may be offered for sale in a vending machine for up to Correct Answer: 7 days What temperature should water be when washing hands? Correct Answer: 100 degrees F/ (38 degrees C) Which is a method to prevent chemical contamination? Correct Answer: Store chemicals away from food prep, storage, and service areas Which is an example of a tool that a manager can use to achieve active managerial control? Correct Answer: HACCP What is the best way to prevent the deliberate contamination of food? Correct Answer: identify where food items are most at risk and take steps to protect them [Show More]
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