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ServSafe Test 2024 Questions and Answers Verified Solutions 2024/2025 $12.99   Add to cart

Exam (elaborations)

ServSafe Test 2024 Questions and Answers Verified Solutions 2024/2025

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ServSafe Test 2024 Questions and Answers Verified Solutions 2024/2025

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  • September 20, 2024
  • 79
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe
  • ServSafe
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NurseFerian
ServSafe.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe




ServSafe Actual Questions & Answers


1. Parasites are commonly linked with what type of food?

A. Rice

B. Poultry

C. Seafood

D. Canned food

ANS C



2. A physical link between safe water and dirty water Ex

drains, sewers, etc.

ANS Cross-connection



3. Water that is drinkable can be used for prep of food and come in contact with food

contact surfaces. This is called?

ANS Potable water







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4. Tabletop equipment need to be on legs a least how many inches off of the floor?

ANS 4in (10cm)



5. A pest-control program is an example of

A. HACCP program

B. Workplace safety program

C. Food safety program

D. Active managerial control program

ANS C



6. A manager's responsibility to actively control risk factors for food borne illnesses

ANS Active managerial control



7. What is a group of practices and procedures intended to prevent food borne illness?

ANS Food safety management system



8. A pan of lasagna at 165 degrees F (74 degrees C) was packed in a heated cabinet for the

off-site delivery.What is the minimum information that should be on the pan label?





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A. Use-by date, time, reheating and service instructions

B. Use-by date, reheating and service instructions

C. Use-by time, reheating and service instructions

D. Use-by date, time, reheating instructions

ANS A



9. When partially cooking food for later service, what is the maximum amount of time that

food can be heated during the initial cooking step?

A. 650 min

B. 70 min

C. 80 min

D. 90 min

ANS A



10. A safe way to cool a stockpot of meat is to put it into a

A. Cooler

B. Freezer

C. Sink of ice water





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D. Cold-holding unit

ANS C









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