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Quiz Session - Attempts With Random Questions

ServSafe Exam Questions

Page 2 of 25

21.

Food handlers must remove their aprons when leaving preparation areas for breaks.

Where should the aprons be placed?

  •  By the kitchen doors/entrances

  • By the restroom door

  • On their shoulders

  • On the handwashing sink

Correct answer: By the kitchen doors/entrances

Aprons must be stored away from prep areas, and removed before heading to break rooms. It is best that aprons are stored by kitchen entrances.

Restroom doors can be contaminated. Putting the apron on your shoulder and bringing it into the break room exposes the apron to contamination. Do not place anything on the handwashing sink because it should only be used for handwashing. 

22.

Jose is going to prepare 50 tuna sandwiches.

What is the correct way to handle the tuna sandwich filling?

  • Portion out enough filling so that it can be prepared over short periods of time, in a separate container.

  • Leave the whole batch of tuna sandwich filling on the prep table from the start until the end of preparation. 

  • Prepare the sandwiches inside the cooler, leaving the cooler door open.

  • Take out the whole batch of filling every time he makes a sandwich, and put it back in the cooler after one sandwich is packed. Repeat this until 50 sandwiches are prepared. 

Correct answer: Portion out enough filling so that it can be prepared over short periods of time, in a separate container.

By using this method, the rest of the tuna sandwich filling is not repeatedly exposed to the temperature danger zone. All of the other options expose the tuna sandwich filling to the temperature danger zone.

23.

A food delivery vehicle was observed to have pests in the trunk. Which of the following was not done properly?

  • Cleaning and sanitizing of the vehicle

  • Personal hygiene of the driver

  • Time and temperature control of the food delivered

Correct answer: Cleaning and sanitizing of the vehicle

The presence of pests indicates that the vehicle is not cleaned and sanitized properly in between deliveries. Pests are attracted to food spills that are not cleaned right away. 

Pests are not eliminated by personal hygiene or time and temperature control. 

24.

Roshona placed a bag of garbage on the prep table before tying it and taking it out to dispose of it. Which of the following steps must be done next?

  • Wash, rinse, and sanitize the preparation table. 

  • Replace the inner liner of the trash bin.

  • Re-train the staff to not place any garbage bags on the preparation table.

  • Clean the garbage bin. 

Correct answer: Wash, rinse, and sanitize the preparation table. 

The immediate corrective action must be to wash, rinse, and sanitize the preparation table in order to prevent cross-contamination. 

After this is done, the manager must re-train the staff to not place any garbage bags on the preparation table to make sure that this non-compliance will not happen again. Once the first two corrective actions are done, the staff can proceed by replacing the inner liner of the trash bin. At the end of the operations, the garbage bins must be cleaned. 

25.

In the state of Illinois, how often must supervisory employees be trained in sexual harassment prevention?

  • Annually

  • Twice a year

  • Every 2 years

  • Quarterly

Correct answer: Annually

Illinois:

  • Who needs to be trained? All restaurant and bar employees.
  • Training Hours: None specified.
  • Training Deadline(s): Training must be completed once a year.
  • Retraining Requirements: Annually
  • ServSafe Acceptance: Yes

26.

What is a cross-connection?

  • Physical link between safe water and dirty water

  • Backup of sewage from an operation’s floor drain

  • Space that separates an outlet of safe water from a potentially contaminated source of water

  • A back flow preventer device

Correct answer: Physical link between safe water and dirty water

  • Cross-connection - Physical link between safe water and dirty water
  • Backflow - Reverse flow of contaminants through a cross-connection into a drinkable water supply, Backup of sewage from an operation’s floor drain
  • Air gap - Space that separates an outlet of safe water from a potentially contaminated source of water
  • Vacuum breaker - A back flow preventer device

27.

Two female customers order the same drink. One of them has a visibly larger body than the other. Who will have a lower blood alcohol content (BAC)?

  • The female with a larger body

  • The female with a smaller body

  • They have the same blood alcohol content (BAC)

  • There is no way to estimate

Correct answer: The female with a larger body

The blood alcohol content (BAC) charts can help estimate someone's blood alcohol content (BAC)  with a reasonable degree of accuracy. It is based on the number of drinks, and the person's body size. A small person will have a higher BAC than a large person, if all other factors are the same. That's because a small person's body has less blood and dilutes the alcohol less than a large person's body. The more blood someone has, the more diluted the alcohol becomes. 

28.

Which among the following jewelry is allowed to be worn by a food handler:

  • Plain band

  • Medical bracelet

  • Watch

  • Diamond engagement ring

Correct answer: Plain band

Jewelery can contain bacteria and other pathogens. It can also fall off into food. Remove jewelry from hands and arms before prepping food or when working in or around prep areas: 

Do not wear:

  • Rings, except for a plain band
  • Bracelets, including medical bracelets
  • Watches

29.

Which menu item must not be ordered by a guest with a peanut allergy?

  • Granola bars

  • Pepperoni pizza

  • Spaghetti

  • Chicken nuggets 

Correct answer: Granola bars

Most granola bars contain peanuts and this will cause an allergic reaction to a guest with a peanut allergy.

Pepperoni pizza, spaghetti, and chicken nuggets are safer choices as they do not contain peanuts. 

30.

What is the first and most important step in pest prevention?

  • Deny pest access to the operation.

  • Deny pests food, water, and shelter.

  • Work with a licensed Pest Control Operator (PCO).

  • No first step, all can be implemented at the same time. 

Correct answer: Deny pest access to the operation.

Denying pest access to the operation must be done first and is the most important step in pest prevention.

 Three rules of pest prevention are:

  1. Deny pests access to the operation.
  2. Deny pests food, water, and shelter.
  3. Work with a licensed Pest Control Operator (PCO).

If there is access to the facility, even if steps 2 and 3 are done regularly, there will always be pests in the facility.

31.

What type of liability can result in jail time, probation, and fines for an establishment that serves alcohol to a minor or to someone who is intoxicated?

  • Criminal liability

  • Civil liability

  • Administrative liability

  • Legal liability

Correct answer: Criminal liability

States, counties, cities, and towns each have laws about how alcohol is supposed to be served. You are responsible for making sure you do not break these alcohol laws. If you do, you can be responsible for committing a crime. It is a criminal liability. For example, most states will hold you criminally liable if you serve alcohol to someone who is underaged or intoxicated. 

Civil liability includes lawsuits and compensation for anyone harmed by irresponsible service. If alcohol laws are broken and you contributed to harming a customer, or you didn’t prevent the harm from taking place, you could be sued for damages. Each state and most municipalities have liquor authorities. They grant liquor licenses, help enforce liquor laws at the state and local level, and have the power to penalize businesses and staff members who break alcohol laws. These penalties fall under administrative liability and range from suspending or revoking liquor licenses or revoking a server’s right to serve alcohol, to fining owners and employees. Legal liability encompasses all types of liabilities. 

32.

What is the required number of employee training hours for sexual harassment prevention in the state of Delaware?

  • None

  • 1 hour

  • 2 hours

  • 3 hours

Correct answer: None

Delaware:

  • Who needs to be trained? All employees, if you have 50+ employees.
  • Training Hours: None
  • Training Deadline(s): Within 1 year of employment
  • Retraining Requirements: Every 2 years
  • ServSafe Acceptance: Yes

33.

Which of the following is considered retaliation against the employee?

  • Asking them to provide evidence

  • Giving an objective performance review

  • Interviewing them about their involvement

  • Changing the shifts to ensure that no further contact between the parties happens

Correct answer: Asking them to provide evidence

Asking the employee to provide evidence may be considered as retaliation. 

The following are the correct steps to be taken during the course of the investigation: 

  • Giving an objective performance review
  • Interviewing them about their involvement
  • Changing the shifts to ensure that no further contact between the parties happens

34.

Why are elderly people at a higher risk of getting foodborne illness?

  • People's immune systems weaken with age.

  • They have weaker muscles.

  • They have chronic illnesses.

  • They are not able to correctly recall the food they eat.

Correct answer: People's immune systems weaken with age.

The immune system is our body's defense against illnesses, and as it weakens with age, elderly people have lowered defenses against illnesses, including foodborne illness. The other options are incorrect, because they are not necessarily true for all elderly people and:

  • They have weaker muscles. Weaker muscles are not related to a higher risk of foodborne illness.
  • They have chronic illnesses. Not all chronic illness translates to a higher risk of foodborne illness.
  • They are not able to correctly recall the food they eat. This is not related to having a foodborne illness.

35.

Which of the following statements is not true about serving an intoxicated guest?

  • A customer passing a drink to an intoxicated patron is not liable. 

  • A company is liable for serving drinks to an intoxicated guest.

  • A server is liable if they serve a customer who is a known alcoholic. 

  • A customer passing a drink to an intoxicated person is liable. 

Correct answer: A customer passing a drink to an intoxicated patron is not liable. 

Customers who are already intoxicated and continue drinking can cause harm that may result in death. When a customer is visibly intoxicated, some states have laws against selling them alcohol, which hold the business and server liable. 

Most of these laws say that any person involved may be held liable, like a customer giving the intoxicated patron a drink. That customer can face legal repercussions. Some places hold businesses and their staff liable if they serve a known alcoholic.

36.

Which among the following costs of not serving alcohol responsibly must be the operation's utmost concern?

  • Human costs

  • Legal costs

  • Business costs

  • Marketing costs

Correct answer: Human costs

Serving alcohol irresponsibly leads to people getting hurt. In severe cases, injuries can last a lifetime and in some cases, lead to death. 

Business owners may face legal costs such as fines, lawsuits, and criminal charges. Irresponsible alcohol service can also hurt business profits, including loss of liquor license, loss of revenue, increased insurance premiums, and increased marketing costs. 

37.

Which of the following are signs of a tampered ID?

  • Blurry image

  • Horizontal format

  • Expired ID

  • Details of residence

Correct answer: Blurry image

Remember that all government-issued IDs have barcodes, magnetic strips, or both on the back containing data about the owner, so always check the back. Inspect the card for signs of tampering, like unusual texture, holes, cuts, tears, or bubbles in the lamination, rough edges, blurry or raised images, and whether or not the ID is too thick or thin. 

IDs can have different formats, and the most common is the horizontal format. Details of residence are a common feature of valid IDs.

38.

Which of the following is true with regards to sanitizer effectiveness?

  • Sanitizers should be mixed with water to the correct concentration.

  • Use less sanitizer when mixing it with hot water. 

  • Double the strength of the sanitizer to increase its effectiveness.

  • Soak the equipment in sanitizer longer to be more effective.

Correct answer: Sanitizers should be mixed with water to the correct concentration.

Sanitizers should be mixed with water to the correct concentration. 

Using less than the recommended sanitizer may make the solution weak and useless. Too much sanitizer may make the solution too strong, unsafe, and corrode metal. Sanitizers also have a defined contact time, where the sanitizer must be in contact with the surface, and making this time shorter means sanitizer will not be effective. Soaking the equipment longer does not make the sanitizer more effective.  

39.

A guest with a food allergy is served a meal with a purple sticker on the bowl. This is an example of: 

  • identifying the allergen special order.

  • storing allergens separately.

  • preventing cross-contamination.

  • proper cleaning and sanitizing.

Correct answer: identifying the allergen special order.

The sticker on the bowl is an identifier that restaurants use for allergen special orders. 

Other ways that can be used are food covers, double plating, color coded plates, and flagged toothpicks. The food was already served to the guest, and the other options represent steps in the flow of food prior to service. They are therefore incorrect. 

40.

Which of the following is true about gluten?

  • Gluten is a protein that is found in common grains such as wheat, rye, and barley.

  • People are born with intolerance to gluten.

  • Gluten intolerance can be easily diagnosed. 

  • Eating a gluten-rich diet causes Celiac disease. 

Correct answer: Gluten is a protein that is found in common grains such as wheat, rye, and barley.

Gluten is a protein that is found in common grains such as wheat, rye, and barley.

People can develop an intolerance to gluten. Unfortunately, gluten intolerance may be hard to diagnose due to the broad range of symptoms and causes.
 

Celiac disease is different from gluten intolerance. Celiac disease is an autoimmune disease that damages the small intestine, interferes with the absorption of food, and is triggered by eating gluten.

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