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7th Edition SERVSAFE Exam |175 Questions| With Latest Solutions!!
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7th Edition SERVSAFE Exam |175 Questions| With Latest Solutions!!
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Name: Score:175 Multiple choice questions
Term 1 of 175
What parts of their body could a food handler touch that they should not when working with
food?
their elbows, knees, stomach, or chest
their eyes, mouth, neck, or back
their scalp, hair, nose, ear,s pimple, or wound
their hands, arms, feet, or legs
Term 2 of 175
What should be done with food that has mold?
it should be cooked at a higher temperature to kill the mold
it should be stored in a warm place to prevent mold growth
it should be washed thoroughly to remove the mold
it should be discarded unless the mold is a natural part of the product
Term 3 of 175
What must be ensure of key drop deliveries?
that they are invisible and intangible
that they are from approved suppliers, are placed in the correct storage location, are not
contaminated, and are honestly presented
that they are randomly selected and misplaced
that they are expired and damaged
,Term 4 of 175
What are the types of contaminants that threaten food safety?
biological, chemical, and physical
preparation, response, and recovery
biological, chemical, and environmental
chemical, natural, and physical
Term 5 of 175
How should food never be thawed?
refrigerated
at room temperature
as part of the cooking process
wet hands with hot running water
Term 6 of 175
What should you avoid when putting on gloves?
touching them
food and water
they should be cleaned and sanitized
it should be thrown out
,Term 7 of 175
Where should food, linen, and single use items be stored?
at required minimum internal temperatures for a specific amount of time
detergents, degreasers, delimers, and abrasive cleaners
designated storage areas, away from walls
weather, dirt, and pests
Term 8 of 175
How should packaging appear?
frozen
so it is easier to clean
that they are smooth and durable
intact and clean
Term 9 of 175
In the event of a crisis, what should your written plan focus on?
weather, dirt, and pests
planning, evacuating, and recovery
managers and staff
preparation, response, and recovery
, Term 10 of 175
What is the process of cleaning and sanitizing?
when pathogens are transferred from one surface or food to another
remove food from the surface, wash and rinse, sanitize, then allow the surface to air dry
by failing to cook the food enough, holding food at incorrect temperatures, contaminating
equipment, and practicing poor personal hygiene
for the thermometer reading to steady
Term 11 of 175
What do parasites need to survive?
to be in another animal
food and water
the temperature danger zone
raw and undercooked food
Term 12 of 175
What must temporary units keep food safe from?
mold and yeast
weather, dirt, and pests
refrigeration and freezing temperatures
viruses
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