Exam (elaborations)
ServSafe Exam Questions and Answers Verified Solutions 2024/2025
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ServSafe Exam Questions and Answers Verified Solutions 2024/2025
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ServSafe Exa.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20ExaSERVSAFE Exam Questions & Answers
1. A food handler who cuts a finger while working must.
ANS cover it with a bandageand another barrier.
2. What should be between the faucet and the flood rim of the sink to preventbackflow of
contaminated water?
ANS an air gap
3. Which item should be removed from the breakfast menu at a nursing home?-
ANS Poached egg with sausage
4. Sinks must be used for the correct intended purpose to prevent.
ANS cross-con-tamination
5. A food defense plan is a written document that records procedures to.
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,ServSafe Exa.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Exa
ANS con-trol or minimize the risk of intentional contamination.
6. What is the reaction of the immune system to a specific food called?
ANS Foodallergy
7. How many days can refrigerated, ready-to-eat (TCS) food be stored safelyat 41
degrees.
ANS 7 days
8. At which minimum temperature should hot food be held in a self-servicearea?
ANS 135 degrees
9. When receiving fresh meat, its temperature at the time of receipt must notbe higher
than
ANS 41 degrees
10. The growth of foodborne bacteria is least affected by
ANS texture.
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