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Servsafe Exam 2023/2024

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  • Module
  • Servsafe
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Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANTEED PASS 2023/2024 LATEST UPDATE GRADED A

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  • July 9, 2024
  • 15
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • servsafe
  • exam
  • accurate
  • verified
  • latest update
  • graded a

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  • Servsafe
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1  review

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By: RegisteredNurse • 3 months ago

Very Informative, detailed and timely, I passed, thank you very much

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Servsafe Exam 2023/2024 EXAM ACCURATE
AND VERIFIED GUARANTEED PASS 2023/2024
LATEST UPDATE GRADED A
1.
When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hotwater
temperature is
A. 130 °F (57"C).
B. 165 °F (74°C).
C. 165 °F (74°C).
D. 180°F (82°C).


2. Food-contact surfaces that retain their existing qualities under normal-use
conditions are considered

A. non-absorbent.
B. durable.
C. cleanable.
D. caved.


3. Food handlers with facial hair must

A. keep their beards groomed.
B. wear only a moustache.
C. wear a beard restraint.
D. keep its length under 2 inches.


4. A cook takes poultry out of the oven for service, checks the temperature of poultrythat is
baking, and finds that it is 150°F (66°C). The cook records this in a log and continues
cooking the poultry until its temperature is 165°F (74°C). Which step in this process was
the corrective action?

A. Continuing the cooking process
B. Taking the temperature
C. Writing down the temperature
D. Setting the oven at the correct temperature


5. An operation that closes due to an imminent health hazard can reopen only aftergetting
approval from what agency?

A. Food and Drug Administration (FDA)
B. Centers for Disease Control and Prevention (CDC)
C. The local regulatory authority

, D. The local building inspector


6. Cold time/temperature control for safety (TCS) food items should be transported atwhich
temperature?

A. 0°F (-18°C) or lower
B. 41 °F (5°C) or lower
C. 45°F (7°C) or lower
D. 135° F (57"C) or lower


7. Typhoid fever on poultry is an example of which type of contamination?

A. Biological
B. Chemical
C. Physical
D. Environmental


8. In general, pathogens grow very slowly or not at all at pH levels belowA.

4.6.
B. 5.0.
C. 6.0.
D. 6.4.


9. An example of a physical contaminant is a A.

caterpillar found in a case of lettuce.
B. foul odor coming from fresh seafood.
C. piece of seaweed in a container with live shellfish.
D. buildup of heavy frost on frozen fruit.


10. What could occur if a grease trap isn't properly maintained?

A. Backup of potable water
B. Backup of wastewater
C. Electrical outage
D. Failure of the sprinkler system


11. Tableware and utensils that are NOT single use must be kept at least how many
inches off of the floor?

A. 6
B. 9
C. 12
D. 18


12. A food handler fills two containers with sliced tomatoes for sandwiches later in the
week. The containers should be labeled with the date of

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