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15 SERVSAFE Practice Test Questions & Answers 1.Garbage containers used by a business should be ANS waterproof, easy to clean, leak-proof, and durable 2.A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be ANS discarded 3.Which food items provide an ideal environment for pathogen growth ANS un- cooked rice 4.Which of these is created to identify food safety risks throughout the flow of food ANS Hazard Analysis Critical Control Point 5.What is the correct temperature of the three-compartment sink?
ANS 110°
6.The best location for chemical detergents and sanitizers to be stored is ANS in a storage area next to single-service items 7.When cooking Salmon, it must reach which minimum internal 1 / 2
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15 temperature for 15 seconds
ANS 145°
8.Which organization certifies and or classifies equipment for food prepara- tion and sanitation ANS an ANSI accredited certification program 9.Which foodborne illness is usually caused by incorrectly canned food?ANS - Botulism 10.Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure involves ANS date marking foods with a maximum of seven days-once open or prepared 11.What happens when non-potable water contaminates drinkable water?ANS - cross-connection 12.What is the final step in the process of cleaning and sanitizing stationary equipment?ANS sanitize and allow the surfaces and parts to air dry 13.The minimum required temperature for the final hot water sanitizing
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