Servsafe Exam 2019 Questions and Correct
Answers, Complete Solution Updated 2024.
One method of denying pests access to an operation is
use screens on vents
An example of a corrective action is
cooking times
Sinks must be used for the correct intended purpose to prevent
cross-contamination
After observing a food handler removing plastic bags of garbage and temporarily placing
them on the prep table, the Person in Charge (PIC) should
IMMEDIATE correction
Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?
Chemical
The purpose of a food defense program is to
address the points in your operation where food is at risk
Who is required to wear a hair restraint while working?
food handlers
When prepping foods, the only peace of jewelry that may be worn is a
plain band ring
When washing hands, a food handler should use water that is as hot as the food handler an
comfortably stand,or at least
100 degrees
The purpose of a sanitize test kit is to check the
concentration of a sanitizier
The PRIMARY goal of Active Managerial Control is to reduce the risk of
food borne illness
In an walk-in cooler, which item should be stored on the bottom shelf?
whole and ground poultry
If a food handler is experiencing vomiting and diarrhea, he or she should be
excluded from operation
Which potential biological food safety hazard does smoking in food storage and prep areas
cause?
small droplets of saliva can contain thousands of pathogens
When holding food without temp control, the food must be marked to indicate the
discard time or corrective action time.
An acceptable way to cool a large turkey is to place it in a
1. cooler 2. running water b/w 41-70*
Food prep equipment and utensils MUST be designed and constructed to be
durable
How can an operation assist customers with food allergies?
know ingredients in menu
The hair, nose, throat, and infected cuts of an average healthy person
carry pathogens that can be transferred to food
, Using hard water when preparing a sanitizing solution will cause the sanitizer to be
reduces effectiveness of sanitizer
When should hand antiseptics be used in an operation?
in addition to hand washing
What food safety rule MUST be consistently followed when handling ready-to-eat food?
use single use gloves
When cleaning and sanitizing equipment in a three-compartment sink
Sink 1, water and detergent.
Sink 2, clean water
Sink 3, water and sanitizer
Food handlers should wash their hands between
task
ALERT is an acronym that represents
a food defense program
outside garbage containers must be
tightly covered
a cross-connection is a link between
safe water and dirty water
an operation has been closed because it has been found to be the source of a foodborne
illness outbreak. the operation can reopen if it has
determined cause of outbreak and corrected it
food handlers with facial hair must
use beard restraint
Food handlers should wash their hands between
task
chemicals use in an operation must be labeled with their
common name
Tableware and utensils that are NOT single use must be kept at least how many inches off
the floor?
6"
Which method is acceptable for preventing non drinkable water from back flowing into the
water supply through the faucet?
using a vacuum breaker
cross-contact occurs when
one food comes in contact with another food
Which is a way to prevent contamination of hot food on display in a self-service area?
use a utensil per item on buffet
Food that is honestly presented is
offered to customers in a way that does not mislead or mis-inform them
Determining where hazards can occur in the flow of food, identifying potential food
hazards, and grouping food by how it is processed in an operation are all important
elements of
HACCP
What is the MINIMUM internal temp for hot food being help prior to service?
135
Answers, Complete Solution Updated 2024.
One method of denying pests access to an operation is
use screens on vents
An example of a corrective action is
cooking times
Sinks must be used for the correct intended purpose to prevent
cross-contamination
After observing a food handler removing plastic bags of garbage and temporarily placing
them on the prep table, the Person in Charge (PIC) should
IMMEDIATE correction
Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?
Chemical
The purpose of a food defense program is to
address the points in your operation where food is at risk
Who is required to wear a hair restraint while working?
food handlers
When prepping foods, the only peace of jewelry that may be worn is a
plain band ring
When washing hands, a food handler should use water that is as hot as the food handler an
comfortably stand,or at least
100 degrees
The purpose of a sanitize test kit is to check the
concentration of a sanitizier
The PRIMARY goal of Active Managerial Control is to reduce the risk of
food borne illness
In an walk-in cooler, which item should be stored on the bottom shelf?
whole and ground poultry
If a food handler is experiencing vomiting and diarrhea, he or she should be
excluded from operation
Which potential biological food safety hazard does smoking in food storage and prep areas
cause?
small droplets of saliva can contain thousands of pathogens
When holding food without temp control, the food must be marked to indicate the
discard time or corrective action time.
An acceptable way to cool a large turkey is to place it in a
1. cooler 2. running water b/w 41-70*
Food prep equipment and utensils MUST be designed and constructed to be
durable
How can an operation assist customers with food allergies?
know ingredients in menu
The hair, nose, throat, and infected cuts of an average healthy person
carry pathogens that can be transferred to food
, Using hard water when preparing a sanitizing solution will cause the sanitizer to be
reduces effectiveness of sanitizer
When should hand antiseptics be used in an operation?
in addition to hand washing
What food safety rule MUST be consistently followed when handling ready-to-eat food?
use single use gloves
When cleaning and sanitizing equipment in a three-compartment sink
Sink 1, water and detergent.
Sink 2, clean water
Sink 3, water and sanitizer
Food handlers should wash their hands between
task
ALERT is an acronym that represents
a food defense program
outside garbage containers must be
tightly covered
a cross-connection is a link between
safe water and dirty water
an operation has been closed because it has been found to be the source of a foodborne
illness outbreak. the operation can reopen if it has
determined cause of outbreak and corrected it
food handlers with facial hair must
use beard restraint
Food handlers should wash their hands between
task
chemicals use in an operation must be labeled with their
common name
Tableware and utensils that are NOT single use must be kept at least how many inches off
the floor?
6"
Which method is acceptable for preventing non drinkable water from back flowing into the
water supply through the faucet?
using a vacuum breaker
cross-contact occurs when
one food comes in contact with another food
Which is a way to prevent contamination of hot food on display in a self-service area?
use a utensil per item on buffet
Food that is honestly presented is
offered to customers in a way that does not mislead or mis-inform them
Determining where hazards can occur in the flow of food, identifying potential food
hazards, and grouping food by how it is processed in an operation are all important
elements of
HACCP
What is the MINIMUM internal temp for hot food being help prior to service?
135
