ServSafe FINAL EXAM Questions And Answers 2022/2023
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Course
ServSafe
Institution
ServSafe
They have not built up strong immune systems - Answer - Why are preschool-age children at a higher risk for foodborne illnesses?
Sprouts - Answer - Which is a TCS food?
Purchasing food from unsafe sources - Answer - The 5 common mistakes that can lead to food borne illness are failing to cook...
They have not built up strong immune systems - Answer - Why are preschool-age
children at a higher risk for foodborne illnesses?
Sprouts - Answer - Which is a TCS food?
Purchasing food from unsafe sources - Answer - The 5 common mistakes that can lead
to food borne illness are failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing poor personal hygiene, and
Controlling time and temperature - Answer - What is an important measure for
preventing foodborne illness?
time-temperature abuse - Answer - Raw chicken breasts are left out at room
temperature on a prep table. What is the main risk that could cause a foodborne illness?
poor cleaning and sanitizing - Answer - A server cleans a dining table with a wiping
cloth and then puts the wiping cloth in an apron pocket. What is the risk that could
cause a foodborne illness?
diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice - Answer - What are
the most common symptoms of a foodborne illness?
control time & temperature - Answer - What is the most important way to prevent a
foodborne illness from bacteria?
raw ground beef - Answer - Enterohemoryhagic and shiga toxin-producing E. coli are
commonly linked with what type of food?
practice good personal hygiene - Answer - What is the most important way to prevent a
foodborne illness from viruses?
Norovirus - Answer - A customer called an operation and told the manager about getting
sick after eating there. The customer complained of vomiting and diarrhea a few hours
after eating the raw oysters. What pathogen probably caused the illness?
seafood - Answer - Parasites are commonly linked with what type of food?
toxin - Answer - A customer had a reversal of hot and cold sensations after eating
seafood. What most likely caused the illness?
Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and
shiga toxin-producing E. coli - Answer - Which pathogens are found in high numbers in
an infected person's feces, are highly infectious, and can cause severe illness?
,Stored the sanitizer bottle away from the prep area - Answer - A food handler stored a
sanitizer spray bottle on a shelf above the prep table that had just been sanitized.
Throughout the day, the food handler used the sanitizer on the prep table, storing it in
the same spot. What should the food handler have done differently?
Food allergies - Answer - Eggs and peanuts are dangerous for people with which
condition?
Allergic reaction - Answer - Wheezing and shortness of breath are symptoms of what?
Clean and sanitize utensils after use - Answer - What should food handlers do to
prevent food allergens from being transferred to food?
who to contact about suspicious activity - Answer - To prevent the deliberate
contamination of food, a manager should know who is in the facility, monitor the security
of products, keep information related to food security on file, and know
cleaning tables - Answer - After which activity must food handlers wash their hands?
take off their aprons - Answer - What should food handlers do after prepping food and
before using the restroom?
plain band ring - Answer - Which piece of jewelry can be worn on a food handler's hand
or arm?
after washing hands - Answer - When should antiseptics be used?
before putting on the gloves - Answer - When should food handlers who wear gloves
wash their hands?
The cook did not wash hands and put on new gloves before slicing the hamburger buns
- Answer - A cook wore single-use gloves while forming raw ground beef into patties.
The cook continued to wear them while slicing hamburger buns. What mistake was
made?
stay home until a doctor approves a return - Answer - A food handler has been
diagnosed with an illness from Shigella spp. What should the manager tell this food
handler to do?
sore throat with fever - Answer - A food handler prepares and delivers meals to elderly
individuals receiving cancer care services at home. What symptoms require this food
handler to stay home from work?
when sitting in a break area - Answer - When is it acceptable to eat in an operation?
, tell the cook to stay away from work and see a doctor - Answer - What should a
manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and
diarrhea?
It must be washed, rinsed, and sanitized - Answer - A food handler has finished
trimming raw chicken on a cutting board and needs it to prep vegetables. What must be
done to the cutting board?
up to the dimple of the thermometer stem - Answer - How far must a bimetallic stemmed
thermometer be inserted into food to give an accurate reading?
immersion probe - Answer - What probe should be used to check the temperature of a
large stockpot of chili?
thermocouple - Answer - What device can be used to record time-temperature abuse
during the delivery of food?
Between 70˚F and 125˚F - Answer - At what temperatures do most foodborne
pathogens grow most quickly?
infrared - Answer - Which type of thermometer can read temperature without touching
the item's surface?
+/- 2˚F or +/- 1˚C - Answer - A thermometer used to measure the temperature of food
must be accurate to what temperature?
It has been inspected and complies with local, state, and federal laws - Answer - What
is the most important factor in choosing a food supplier?
insert a thermometer probe into the thickest part of the fish - Answer - What is the best
method of checking the temperature of a delivery of fresh fish?
41˚F (5˚C) or lower - Answer - What is the correct temperature for receiving cold TCS
food?
it is cooled to 41˚F (5˚C) or lower in 4 hours - Answer - Milk can be received at 45˚F
(7˚C) under what condition?
time-temperature abuse - Answer - Frozen shrimp is rejected during receiving for having
large ice crystals on the food and packaging. What is the problem that caused this?
it must be correctly frozen before you receive it - Answer - What is required when
receiving fish that will be served raw or partially cooked?
Shellstock identification tag - Answer - Live shellfish must be received with what
documentation?
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