Docsity
Log inSign up
Docsity
Prepare for your exams
Prepare for your exams

Study with the several resources on Docsity

Earn points to download
Earn points to download

Earn points by helping other students or get them with a premium plan

Guidelines and tips
Guidelines and tips
Sell on Docsity
Sell on Docsity
Log inSign up

Prepare for your exams

Study with the several resources on Docsity

Find documents

Prepare for your exams with the study notes shared by other students like you on Docsity

Search Store documents

The best documents sold by students who completed their studies

Search through all study resources
Docsity AINEW

Summarize your documents, ask them questions, convert them into quizzes and concept maps

Explore questions

Clear up your doubts by reading the answers to questions asked by your fellow students

Earn points to download

Earn points by helping other students or get them with a premium plan

Share documents
download point icon20 Points

For each uploaded document

Answer questions
download point icon5 Points

For each given answer (max 1 per day)

All the ways to get free points
Get points immediately

Choose a premium plan with all the points you need

Study Opportunities

Choose your next study program

Get in touch with the best universities in the world. Search through thousands of universities and official partners

Community

Ask the community

Ask the community for help and clear up your study doubts

University Rankings

Discover the best universities in your country according to Docsity users

Free resources

Our save-the-student-ebooks!

Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors

From our blog

Exams and Study
Go to the blog

ServSafe Exam Prep: Questions and Answers for Food Safety Certification, Exams of Public Health

London Institute of Business and Technology (LIBT)Public Health

Servsafe exam questions with accurate answers, covering topics such as imminent health hazards, corrective actions, pest prevention, food defense plans, temperature abuse, and proper food handling procedures. It addresses key areas like contamination risks, handwashing, storage, and allergen awareness. The material is designed to prepare individuals for the servsafe certification exam, ensuring they understand and can apply essential food safety principles in a professional kitchen environment. It also covers cleaning and sanitizing, pest control, and water safety.

Typology: Exams

2024/2025

Available from 06/12/2025

locaz-turus-1
locaz-turus-1 🇺🇸

3.5K documents

1 / 9

Toggle sidebar

This page cannot be seen from the preview

Don't miss anything!

bg1
Servsafe Exam Questions With
Accurate Answers
A backup of sewage in the operation storeroom would be a reason to contact the local regulatory
authority because it is considered correct answer Imminent health hazard
A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking, and
finds that it is 150 F (66 C) The cook records this in a log and continues cooking the poultry until
temperature is 165 F (74 C). Which step in this process was the corrective action? correct answer
Continuing the cooking process
A correctly designed and installed air curtain can be used to prevent correct answer Prevent pests from
entering the operation
A delivery of rice boxes should be rejected if the correct answer Box bottoms are water stained
A detergent must be able correct answer Penetrate and soften soil to help remove it
A food defense plan is a written document that records procedures to
A. prevent a foodborne illness outbreak.
B. destroy biological and physical contaminants.
C. minimize the number of individuals infected by illnesses.
D. control or minimize the risk of intentional contamination. correct answer D. control or minimize the
risk of intentional contamination.
A food employee is measuring the temperature of fish and shellfish stored on ice to record in log book.
The food employee cleans and sanitizes the thermometer. Then probes and records theses products in
the following order: raw seafood nuggets 41 F ( 5 C), raw tuna filets 39 F (4 C) raw salmon streaks 41 F
( 5 C) , cooked shrimp 40 F what food safety error was made , if any correct answer Time temperature
abuse
pf3
pf4
pf5
pf8
pf9

Partial preview of the text

Download ServSafe Exam Prep: Questions and Answers for Food Safety Certification and more Exams Public Health in PDF only on Docsity!

Servsafe Exam Questions With

Accurate Answers

A backup of sewage in the operation storeroom would be a reason to contact the local regulatory authority because it is considered correct answer Imminent health hazard A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking, and finds that it is 150 F (66 C) The cook records this in a log and continues cooking the poultry until temperature is 165 F (74 C). Which step in this process was the corrective action? correct answer Continuing the cooking process A correctly designed and installed air curtain can be used to prevent correct answer Prevent pests from entering the operation A delivery of rice boxes should be rejected if the correct answer Box bottoms are water stained A detergent must be able correct answer Penetrate and soften soil to help remove it A food defense plan is a written document that records procedures to A. prevent a foodborne illness outbreak. B. destroy biological and physical contaminants. C. minimize the number of individuals infected by illnesses. D. control or minimize the risk of intentional contamination. correct answer D. control or minimize the risk of intentional contamination. A food employee is measuring the temperature of fish and shellfish stored on ice to record in log book. The food employee cleans and sanitizes the thermometer. Then probes and records theses products in the following order: raw seafood nuggets 41 F ( 5 C), raw tuna filets 39 F (4 C) raw salmon streaks 41 F ( 5 C) , cooked shrimp 40 F what food safety error was made , if any correct answer Time temperature abuse

A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing what is the MOST SERIOUS risk of this procedure? correct answer Chemical contamination A food handler is washing his or her hands when the manager notices a lesion containing pus on one of the food handlers fingers. The manager should ensure that the food handler correct answer Finger cot and single use gloves A food handler lifts a leaking garbage bag over the food prep counter when passing through the prep area on the way to the dumpster. What should the person in charge (PIC) do correct answer Put it in a double bag A food handler prepared a chicken salad on April 10. If maintained at 41 F (5 C) or less, this food item be consumed, sold or discarded by correct answer April 16th A food handler with a disease caused by shiga toxin producing E. Coli. Which action is required? correct answer Exclude from the operation A hose is connected to a faucet to fill a bucket then left submerged in the bucket while it fills. This is a risk to water supply because correct answer Cross connection A manager should store canned soup that has been recalled in a correct answer Remove the item from inventory and place it in the secure location A nursing home has placed an order for 25 box lunches for a picnic. A specialty sandwich will be served. In reviewing the standard ingredients for this sandwich, which item should be left off. A. Honey mustard dressing B. Raw alfalfa sprouts C. Whole grain buns D. Tomato correct answer Raw alfalfa sprouts A probe food thermometer should be ________ after each use correct answer Calibrated

At least how far above the floor should shelving be set? correct answer 6 inches to 15 Backsiphonage or backflow is correct answer The flow of contaminants from unauthorized or undrinkable sources into the portable water supply Bacteria that can cause foodborne illness will multiply rapidly under which condition? correct answer 41 F and 135F degrees Before which activity must food handlers properly wash hands correct answer When they start work Both raw ground beef and cooked poultry are delivered. Where in the cooler should the cooked poultry be stored correct answer Below ground beef Cold time/temperature control for safety (TCS) food must be received at an internal temperature of no higher than correct answer 41 degrees F Cut melons must be correct answer stored at 41 degrees F or lower 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 correct answer Conducting a hazard analysis During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do? correct answer Thrown out the cooked poultry and reinforce correct food handling First aid must be administered when a hazardous chemical spills on a kitchen employee's arms and face. From which document, required to be on file in the establishment, can the first aid information be found? correct answer Material Safety Data Sheet (MSDS) floor coving is used to correct answer reduce sharp corners on hard-to-clean floors

Floor mounted equipment correct answer - legs at least six inches high OR

  • sealed base Floors in a food prep area must be correct answer Be non slip so that they prevent spills Food handler with facial hair must correct answer Beard restraint Food that has been cooked to the correct temperature and is how being kept hot for service must held at a temperature of at least? correct answer 135 Degrees foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness correct answer 2 Garbage containers used by an operation should be correct answer Leak proof waterproof and easy to clean How can an operation assist customers with food allergies? correct answer Designate a manager to answer all allergy related questions from customers How should a food handler restrain long hair? correct answer Put all hair up under a hat If a backflow prevention device cannot be installed what an alternative method that can be used to avoid backsiphonage correct answer Air gap If hand antiseptic are used in the operation, they should be used correct answer After washing hands Illness from seafood toxins can be avoided by: correct answer purchasing from reputable suppliers

The potential hazard caused when a food employee leaves a connected between a sink faucet and a lobster tank filled with live lobster is a correct answer Cross connection The ratio of chemical sanitizer to water is known as correct answer Concentration The water supply at a food establishment is shut off for how many hours. What should the person in charge (PIC) do if another source of drinking water is not available? correct answer Buy bottle of waters The water temperature in the wash sink of a three compartment sink must be at least correct answer 110 F To ensure that the sanitizing solution for food prep surface will work correctly, a food handler should correct answer Use a test kit to check the concentration To help ensure that shell eggs will be safe, they should be correct answer Stored in the cooler at 45 F or lower Traces of pesticide are found on raw poultry breasts. Which type of contamination is this correct answer chemical What food safety rule MUST be consistently followed when handling ready-to-eat food? correct answer Wear single use gloves What is a role of the food and drug administration? correct answer develop the model food code What is an example of physical contaminate correct answer Plastic What is minimum distance above the floor at which dry food must be stored? correct answer 6 inches 15 centimeters What is the maximum number of days that potato salad may be kept if it remains at a temperature of 41 F (5 C) or lower? correct answer 7 days

What method of pest control can a person in charge (PIC) or staff member perform? correct answer Routinely inspecting incoming shipments or supplies for insects What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly suspectible populations? correct answer Substitute pasteurized eggs for raw eggs When cooling foods, you must correct answer Cover the food When food recall occurs, the operation must correct answer Discontinue use of the food item When heat sanitizing in a three compartment sink the minimum acceptable hot water temperature is correct answer 171oF When should hand antiseptics be used? correct answer After washing hands When the water supply has been disrupted due to a natural disaster, an acceptable alternative is correct answer Using closed water bottles Which activity would be permitted in the prep area? correct answer Drinking from a closed beverage container with a straw Which condition requires the person in charge (PIC) to exclude a food handler from the prep area? correct answer Jaundice Which date should be placed on the label of leftover pasta salad? correct answer When it should be discarded Which is a way to prevent contamination of hot food on display in a self serve buttet? correct answer providing fresh plates for return visits by customers Which is the correct procedure for delivering prepared hot food off-site? correct answer 135 degrees