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SERVESAFE POST TEST 2024-2025 WITH
200+ REAL EXAM PRACTICE
QUESTIONS AND CORRECT VERIFIED
ANSWERS/ SERVESAFE POST -TEST
PREP QS AND AS (NEWEST!)
A power outage has left cold TCS food out of temperature control for seven hours.What must be done with the food?-Cool the food to 41F (5C) or lower.-Serve the food immediately.-Cook the food to 165F (74C) -Throw the food away - ANSWER-throw the food away
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 -When to register with the EPA -how to fill out an incident report.-where to find safety data sheets in the operation.-whom to contact about suspicious activity - ANSWER-whom to contact about suspicious activity
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?-Keep the food handler away from duties that involve food.-Exclude the food handler from the operation. 1 / 4
pg. 2 -Make sure the food handler is supplied with disposable gloves.-Make sure the food handler washes hands often. - ANSWER-exclude the food handler from the operation
A food handler who has just bused tables must do what before handling food -Change apron -Wash hands -Put disposable gloves back on -Wipe hands on a cloth towel - ANSWER-wash hands
As part of handwashing, food handlers must scrub their hands and arms for at least -3 seconds -5 seconds -10 seconds.-20 seconds. - ANSWER-10 seconds
What is the intended use of a hand antiseptic?-Reduce pathogens on skin -Minimize the need to wash hands -Extend the usability of gloves -Remove unpleasant food odors - ANSWER-reduce pathogens on skin
To work with food, a food handler with an infected hand wound must -cover the wound with an impermeable cover and wear a single-use glove -cover the wound with an impermeable cover and limit contact with food.-wash hands and bandage the wound with an impermeable cover. 2 / 4
pg. 3 -apply ointment and bandage the wound with an impermeable cover. - ANSWER- cover the wound with an impermeable cover and wear a single-use glove
How should food handlers keep their fingernails?-Short and unpolished -Long and unpolished -Long and painted with nail polish -Short and painted with nail polish - ANSWER-short and unpolished
Which agency enforces food safety in a restaurant or foodservice operation?-Centers for Disease Control and Prevention -Food and Drug Administration -State or local regulatory authority -US Department of Agriculture - ANSWER-State or local regulatory authority
Three components of active managerial control include -Identifying risks, creating specifications, and training.-Identifying risks, corrective action, and training -Identifying risks, creating purchase orders, and training -identifying risks, record keeping, and training - ANSWER-identifying risks, corrective action, and training
A pest-control program is an example of a(n) -HACCP program.-workplace safety program.-Food safety program. 3 / 4
pg. 4 -active managerial control program - ANSWER-food safety program
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?-Purchasing food from unsafe sources -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene - ANSWER-using contaminated equipment
A broken water main has caused the water in an operation to appear brown. What should the manager do?-Contact the local regulatory authority before use -Use the water for everything except dishwashing -Boil the water for 1 minute before use.-Use the water for everything except handwashing - ANSWER-contact the local regulatory authority before use
Which piece of jewelry is a food handler allowed to wear -Diamond ring -Leather-band watch -Medical bracelet -Plain, band ring - ANSWER-Plain, band ring
What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?-Exclude the food handler from the operation.-Report the illness to the local regulatory authority.
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