ServSafe Practice Test exam 2024 with 100% correct answers, Exams of Nutrition

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ServSafe Practice Test exam 2024 with

100% correct answers

Garbage containers used by a business should be - correct answer✔✔waterproof, easy to clean, leak- proof, and durable A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be - correct answer✔✔discarded Which food items provide an ideal environment for pathogen growth - correct answer✔✔uncooked rice Which of these is created to identify food safety risks throughout the flow of food - correct answer✔✔Hazard Analysis Critical Control Point What is the correct temperature of the three-compartment sink? - correct answer✔✔ 110 ° The best location for chemical detergents and sanitizers to be stored is - correct answer✔✔in a storage area next to single-service items When cooking Salmon, it must reach which minimum internal temperature for 15 seconds - correct answer✔✔ 145 ° Which organization certifies and or classifies equipment for food preparation and sanitation - correct answer✔✔an ANSI accredited certification program Which foodborne illness is usually caused by incorrectly canned food? - correct answer✔✔Botulism Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure involves - correct answer✔✔date marking foods with a maximum of seven daysonce open or prepared

What happens when non-potable water contaminates drinkable water? - correct answer✔✔cross- connection What is the final step in the process of cleaning and sanitizing stationary equipment? - correct answer✔✔sanitize and allow the surfaces and parts to air dry The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single temperature machine is - correct answer✔✔ 180 ° What is the meaning of the acronym FATTOM? - correct answer✔✔Conditions that favor the growth of most foodborne pathogens What are the two items that can be obtained at a temperature of 45° - correct answer✔✔Shell eggs and live claims When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness, the manager must - correct answer✔✔exclude the food handler from the operation and notify the regulatory authority After verifying the internal temperature of a food, a food employee neglected to perform which step when they directly returned the thermometer case sleeve? - correct answer✔✔Clean and sanitize the probe before placing it back into the thermometer sleeve Which item is considered to be in violation of the guidelines outlined in the FDA Food Code? - correct answer✔✔Raw chicken stored below lunch meat in the walk-in cooler What type of contamination is considered when metal shavings are found in a can of tomatoes? - correct answer✔✔Physical What is the most accurate description of the appropriate procedures for manually cleaning and sanitizing utensils and food-contact surfaces of equipment in retail food establishments? - correct answer✔✔Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry

When practicing proper handwashing, which additional body part must also be cleaned? - correct answer✔✔Exposed parts of forearms What is the objective of using a detergent? - correct answer✔✔remove food and grease In the occurrence of a specific event, it is necessary to promptly close the operation - correct answer✔✔rodent infestation What has transpired when a cook employs one set of tongs to flip fish before flipping steak? - correct answer✔✔Cross-contact Ground beef that has been cooked thoroughly needs to be stored - correct answer✔✔above all raw meat At what time should hand antiseptics be utilized? - correct answer✔✔After handwashing The term used to describe the situation when the water supply pressure falls below that of the contaminated supply is called - correct answer✔✔backsiphonage What is the lowest permissible temperature for the hand sinks - correct answer✔✔ 100 ° Food items displayed on a salad bar should be labeled with respective food's - correct answer✔✔common name The manager must take necessary steps when a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness. What is the necessary step - correct answer✔✔exclude the food handler from the operation and notify the regulatory authority On December 17th, a food handler prepares and appropriately cools, labels, and stores ham in the cooler. The following day, another food handler utilizes the ham to make ham salad. The ham salad needs to be consumed or disposed of by December. - correct answer✔✔23rd

The Person in Charge (PIC) discovers that soup on a steam table is at a temperature of 119°F (48°C). The soup had been cooked to 175°F (79°C) two hours prior to being placed on the steam table. What actions should the PIC take? - correct answer✔✔Discard the soup immediately. Which one of the following is utilized to identify potential food safety hazards across the entire food handling process? - correct answer✔✔Hazard Analysis Critical Control Point What is the most appropriate course of action for the Person in Charge (PIC) to take when they receive notification of a food item recall? - correct answer✔✔Separate recalled food from other food and equipment. To prevent the occurrence of seafood toxins, it is crucial to purchase fish that is - correct answer✔✔from approved suppliers What is the recommended minimum height from the floor for installing a new oven? - correct answer✔✔6 inches What is the appropriate action to take in response to a sewage backflow incident in a food establishment? - correct answer✔✔Close the operation immediately. To guarantee the proper effectiveness of a sanitizing solution for a food preparation surface, a food handler should - correct answer✔✔use a test kit to check its concentration. What is the lowest temperature at which macaroni and cheese should be kept when hot-holding on a buffet line? - correct answer✔✔ 135 ° Ensuring the delivery of efficient training feedback is crucial - correct answer✔✔specific and immediate A surface not in direct contact with food should be - correct answer✔✔nonabsorbent When handling carrots, when is it acceptable for the food handler to have direct contact with them? - correct answer✔✔slicing

In order to prevent cross contamination , cooks must wear - correct answer✔✔clean aprons Before transitioning from handling raw food to ready-to-eat food, food handlers must first perform the following steps to prevent cross-contamination. - correct answer✔✔wash their hands When monitoring and supervising employee health, the Person in Charge (PIC) must ensure that - correct answer✔✔all employees know and understand their responsibilities in reporting symptoms and illnesses. What precautions can a food handler with a runny nose take to ensure food safety? - correct answer✔✔Restrict work to non-food duties. Exterior waste receptacles should be - correct answer✔✔sealed with tight-fitting lids. Which measure would aid in safeguarding food against contamination by both food handlers and customers? - correct answer✔✔Installing sneeze guards above the salad bar What is the appropriate distance from the countertop for installing equipment to ensure proper cleaning? - correct answer✔✔4 inches To maintain the proper temperature for cooked food that is being kept hot for service, it must be held at a minimum temperature of - correct answer✔✔ 135 ° When a cook checks the temperature of beef stew being reheated for hot-holding, which HACCP principle is being implemented? - correct answer✔✔Monitoring The delay in air drying cups and glasses may be caused by - correct answer✔✔an improper use of chemical sanitizer. To prevent contamination of ready-to-eat food, how should covered raw meat be stored? - correct answer✔✔Separately and away from ready-to-eat food

A food handler must wear single-use gloves when they - correct answer✔✔has an open wound on one of his or her hands. What is the minimum water temperature required for sanitizing utensils using hot water? - correct answer✔✔ 171 ° Which symptom must a food handler report to the Person in Charge (PIC)? - correct answer✔✔Diarrhea To prevent pests from gaining access to an operation, one method is to - correct answer✔✔keep garbage cans clean and sanitized. What should a food establishment that serves raw oysters have? - correct answer✔✔A license for the sale of raw shellfish What information is required to be on containers of toxic materials, such as cleaners and sanitizers, when they are removed from their original container? - correct answer✔✔Common name To prevent, sinks must be used for their designated purpose. - correct answer✔✔cross - contact To decrease the chances of biological contamination, an operation can - correct answer✔✔purchasing seafood from approved, reputable suppliers. How can you ensure that the chemical sanitizing solution in a three-compartment sink is at the correct strength? - correct answer✔✔use a test strip to measure the sanitizer's concentration At what temperature should sliced tomatoes be held? - correct answer✔✔ 39 ° Which microorganism multiplies most rapidly in the temperature danger zone? - correct answer✔✔Bacteria Which symptom do customers experiencing allergic reactions often display? - correct answer✔✔Hives

When should a food handler wear single-use gloves? - correct answer✔✔slicing fresh tomatoes that will be used for a garnish on a hamburger. To what extent are food workers involved in implementing a master cleaning schedule? - correct answer✔✔Mandatory Food that is truthfully presented is - correct answer✔✔offered in a way that is not misleading. What is the correct procedure for measuring the temperature of an unopened packaged food in a display cooler? - correct answer✔✔Place the thermometer between two packages. What actions should a food handler take to prevent odor and pest issues? - correct answer✔✔Frequent garbage removal and disposal What steps should a cook take when preparing foods like Caesar salad dressing or mayonnaise for individuals who are highly susceptible to foodborne illnesses? - correct answer✔✔Substitute pasteurized eggs for raw eggs Ready-to-eat foods (TCS) prepared on-site can be stored in a cooler for a maximum of 7 days when the internal food temperature does not exceed: - correct answer✔✔ 41 ° Which type of food is considered a significant food allergen? - correct answer✔✔Sesame Once opened, ready-to-eat foods should be discarded within how many days? - correct answer✔✔ 7 If a food handler is feeling unwell upon arrival at work, to whom should they promptly report? - correct answer✔✔Person in Charge What has happened when non-drinkable water contaminates drinkable water? - correct answer✔✔Cross-connection

What is the final step in the process of cleaning and sanitizing stationary equipment? - correct answer✔✔Sanatize and allow the surfaces and parts to air dry. The temperature danger zone is - correct answer✔✔ 40 ° - 140° Which equipment does not need to be sanitized after cleaning? - correct answer✔✔cooler door Where should light bulbs be shatter-resistant? - correct answer✔✔in the prep area To be hot-held on a buffet, green beans must achieve a minimum internal temperature of - correct answer✔✔ 135 ° What should a food handler do if a customer with a food allergy is mistakenly served a dish containing the allergen? - correct answer✔✔warn the guest Who should apply pesticides? - correct answer✔✔pest control operator What does the acronym ALERT represent in a food safety system? - correct answer✔✔prevent or reduce the risk of intentional food contamination What is the last step a food handler should take before handling ready-to-eat foods? - correct answer✔✔put on single use gloves When food items like potato salad or tuna salad become a source of foodborne illness, what are the most common reasons for this? - correct answer✔✔mayonnaise If it is not possible to install a backflow prevention device, what alternative method can be employed to prevent backsiphonage? - correct answer✔✔air gap What could be a potential source of contamination for an outdoor temporary serving location. - correct answer✔✔dirt floors

The presence of harmful toxins leads to the occurrence of ciguatera. - correct answer✔✔fish Several factors can influence the effectiveness of sanitizing solutions. - correct answer✔✔Such as concentration, temperature, contact time, water hardness, and pH.