ServSafe Practice Test Latest Update

ServSafe Practice Test – Latest Update

• Questions and 100%

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A container of chicken salad is held at 41° with a prep date of December 17th. On

December 23rd, the chicken salad should be - CORRECT ANSWER: discarded

A food handler must wear single-use gloves when they - CORRECT ANSWER: has an

open wound on one of his or her hands.

A surface not in direct contact with food should be - CORRECT ANSWER:

nonabsorbent

After verifying the internal temperature of a food, a food employee neglected to perform which step when they directly returned the thermometer case sleeve? - CORRECT ANSWER: Clean and sanitize the probe before placing it back into the thermometer sleeve

Apart from ensuring that deli meats are stored at a safe cold-holding temperature,

another food safety measure involves - CORRECT ANSWER: date marking foods with

a maximum of seven daysonce open or prepared

At what temperature should sliced tomatoes be held? - CORRECT ANSWER: 39°

At what time should hand antiseptics be utilized? - CORRECT ANSWER: After

handwashing

Before transitioning from handling raw food to ready-to-eat food, food handlers must first perform the following steps to prevent cross-contamination. - CORRECT ANSWER: wash their hands

Ensuring the delivery of efficient training feedback is crucial - CORRECT ANSWER: specific and immediate

Exterior waste receptacles should be - CORRECT ANSWER: sealed with tight-fitting lids.

Food items displayed on a salad bar should be labeled with respective food's -

CORRECT ANSWER: common name

Food that is truthfully presented is - CORRECT ANSWER: offered in a way that is not misleading.

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Garbage containers used by a business should be - CORRECT ANSWER: waterproof,

easy to clean, leak-proof, and durable

Ground beef that has been cooked thoroughly needs to be stored - CORRECT

ANSWER: above all raw meat

How can you ensure that the chemical sanitizing solution in a three-compartment sink is

at the correct strength? - CORRECT ANSWER: use a test strip to measure the

sanitizer's concentration

If a food handler is feeling unwell upon arrival at work, to whom should they promptly

report? - CORRECT ANSWER: Person in Charge

If it is not possible to install a backflow prevention device, what alternative method can

be employed to prevent backsiphonage? - CORRECT ANSWER: air gap

In order to prevent cross contamination , cooks must wear - CORRECT ANSWER:

clean aprons

In the occurrence of a specific event, it is necessary to promptly close the operation -

CORRECT ANSWER: rodent infestation

On December 17th, a food handler prepares and appropriately cools, labels, and stores ham in the cooler. The following day, another food handler utilizes the ham to make ham salad. The ham salad needs to be consumed or disposed of by December. -

CORRECT ANSWER: 23rd

Once opened, ready-to-eat foods should be discarded within how many days? -

CORRECT ANSWER: 7

Ready-to-eat foods (TCS) prepared on-site can be stored in a cooler for a maximum of

• days when the internal food temperature does not exceed: - CORRECT ANSWER:

41°

Several factors can influence the effectiveness of sanitizing solutions. - CORRECT ANSWER: Such as concentration, temperature, contact time, water hardness, and pH.

The best location for chemical detergents and sanitizers to be stored is - CORRECT

ANSWER: in a storage area next to single-service items

The delay in air drying cups and glasses may be caused by - CORRECT ANSWER: an

improper use of chemical sanitizer.

The manager must take necessary steps when a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness. What is the necessary step -

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