This BUNDLE consists of two sets of SERVSAFE Questions and Answers 7th Edition<\/p>\n\n\n\n
ServSafe 7th Edition
Question Bank
Why must prep tables be cleaned and sanitized between uses?
Answer:
To prevent cross-contamination.
A food handler thaws several frozen turkeys on a prep table. What is the danger
that this poses to the food?
Answer:
Time-temperature abuse
A food handler pulled a hotel pan of tuna salad from the cooler and used it to
prepare six tuna salad sandwiches. What is the potential problem with this
situation?
Answer:
Time-temperature abuse
Which food should not be offered on a children’s menu?
Answer:
Rare Hamburger<\/p>\n\n\n\n
When partially cooking food for later service, what is the maximum amount of time
that the food can be heated during the initial cooking step?
Answer:
60 minutes
What is the minimum internal cooking temperature for ground beef?
Answer:
155\u00b0F [68\u00b0C] for 15 seconds
A safe way to cool a stockpot of meat sauce is to put it into a
Answer:
Sink of ice water.
What temperature must TCS food be reheated to if it will be hot held?
Answer:
165\u00b0F [74\u00b0C] for 15 seconds
Which part of the plate should a food handler avoid when touching when serving
guests?
Answer:
Top<\/p>\n\n\n\n
An operation has a self-service salad bar with 8 different items on it. How many
serving utensils are needed to serve the items on the salad bar?
Answer:
8
At what maximum internal temperature should cold TCS food be held?
Answer:
41\u00b0F [5\u00b0C]
What item must guests take each time they return to a self-service area for more
food?
Answer:
Clean plate
At what minimum temperature should hot TCS food be held?
Answer:
135\u00b0F [57\u00b0C]
An operation is located in a jurisdiction that allows it to hold TCS food without
temperature control. How many hours can it display hot TCS food without
temperature control before the food must be sold, served, or thrown out?
Answer:
4 hours<\/p>\n\n\n\n
How often must you check the temperature of food that is being held with
temperature control?
Answer:
At least every 4 hours
A pan of lasagna at 165\u00b0F [74\u00b0C] was packed in a heated cabinet for off-site
delivery. What is the minimum information that should be on the pan label?
Answer:
Use-by date and time and reheating and service instructions
Which may be handled with bare hands?
Answer:
Chopped tomatoes for soup
Chopped carrots for stew
When a utensil is stored in water between uses, what are the requirements?
Answer:
Running water at any temperature, or a container of water at 135\u00b0F [57\u00b0C] or
higher
The temperature of a roast is checked to see if it has met its critical limit of 145\u00b0F
[63\u00b0C] for 4 minutes. This is an example of which HACCP principle?
Answer:
Monitoring<\/p>\n\n\n\n
SERVSAFE Exam 7th Edition
What kind of sink must hands be washed at?
Answer:
a sink designated for hand washing
What must be cared for and washed correctly?
Answer:
hands
When must hands be washed?
Answer:
before preparing food, working with clean equipment and utensils, putting on single
use gloves, after returning from the restroom, and starting a new task
What should never be used in place of hand washing?
Answer:
hand antiseptics
When must single use gloves be worn?<\/p>\n\n\n\n
Answer:
when handling ready to eat food
What should be done before putting on gloves?
Answer:
wash hands
What should one ensure when using single use gloves?
Answer:
that they are the correct size
What should you avoid when putting on gloves?
Answer:
touching them
When should gloves be changed?
Answer:
if they are dirty or torn, before starting a new task, after an interruption of your
task, after handling raw meat, seafood, or poultry, after 4 hours of continuous use,
and before handling ready to eat food
What should you never do if you are serving a primarily high risk population?
Answer:<\/p>\n\n\n\n
handle ready to eat food with bare hands
What should food handlers do before going to work?
Answer:
shower or bathe
What must food handlers do before handling food or working in prep areas?
Answer:
put on clean clothes and a hair restraint and remove jewelry from hands and arms
What should be done with aprons when staff members leave the prep area?
Answer:
they should always be removed and stored away
What must be done if a staff member has a wound or boil?
Answer:
it must be covered correctly
What should food handlers never do in food prep or service areas, or areas
designated for cleaning?
Answer:
eat, smoke, or chew gum<\/p>\n\n\n\n
What are staff required to report to management?
Answer:
health problems
What should managers watch for?
Answer:
staff illnesses
Who must managers exclude or restrict?
Answer:
food handlers who have certain symptoms or medical conditions
Define the flow of food.
Answer:
the path food takes in your operation from purchasing to service
What are the major concerns during the flow of food?
Answer:
cross contamination and time temperature abuse
How can cross contamination be prevented?<\/p>\n","protected":false},"excerpt":{"rendered":"
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