SERVSAFE Final Practice Test Questions

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10 SERVSAFE Final Practice Test Questions & Answers 1.A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?ANS label the item to prevent it from accidentally being placed back in inventory 2.Commercially packaged "El Torito" brand pre-cooked chicken burritos should be reheated to a minimum safe internal temperature of

ANS 135 F

3.What is the problem with storing ground turkey above ground pork?ANS risk of cross-contamination 4.How should the temperature of a shipment of sour cream be taken when it arrives at an operation?ANS remove the lid from a container and put the thermometer stem in the sour cream 5.Ice crystals on a frozen food item indicate ANS time-temperature abuse 1 / 2

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10 6.Ostrich steaks cooked on a charcoal grill should be cooked to a minimum safe internal temperature of

ANS 155 F

7.What is the most important factor in choosing an approved supplier?ANS it has been inspected and complies with local, state, and federal laws 8.Which item should be rejected?ANS bags of organic cookies in torn packaging 9.Which government organization includes inspecting meat, poultry and eggs as one of it's primary responsibilities?ANS U.S. Dept. of Agriculture 10.Su pplies should be stored away from the wall and at least off of the floor.ANS 6 inches

• What should be done to ready-to-eat TCS food that will be prepped

on-site and held for longer than 24 hours?ANS date mark it

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