3 PRACTICE TEST - -Guaranteed passing score -80 Questions and Ans...

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SERVSAFE (EXAM

3) PRACTICE TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What must an operation do before packaging fresh juice on-site for later sale?

• obtain a variance
• freeze juice
• hold produce at 41°F or lower
• contact OSHA

Answer:

• obtain a variance

Question 2: A food handler is prepping a seafood dish on April 4, using shrimp and scallops.The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

• April 4
• April 8
• April 10
• April 12

Answer:

• April 8

Question 3: What should food handlers do after leaving and returning to the prep area?

• put on gloves
• remove their aprons
• wash hands
• apply hand antiseptic

Answer:

• Wash hands

Question 4: What practice can help prevent allergic reactions?

• cooking different food types in the same oil
• identifying ingredients for customers
• using parchment paper when baking cookies
• providing home delivery service

Answer:

• Identifying ingredients for customers

Question 5: What is the minimum internal cooking temperature for chicken breasts?

• 135°F for 4 minutes
• 145°F for 4 minutes
• 155°F for 15 seconds
• 165°F for 15 seconds

Answer:

• 165°F for 15 seconds

Question 6: Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

• 12 hours
• 24 hours
• 48 hours
• 72 hours

Answer:

• 24 hours

Question 7: What rule for serving bread should food handlers practice?

• do not re-serve uneaten bread
• reheat uneaten bread before serving to other customers
• recycle unused, uncovered butter for use in other food items
• clean and sanitize bread baskets between each customer

Answer:

• Do not re-serve uneaten bread

Question 8: What should be done with a package of lour that is received with signs of dampness on the bag/

• reject the flour and return it to the supplier
• accept the flour and place it in dry storage
• dry the bag thoroughly before use
• store the bag in a cooler at 41 degrees or lower

Answer:

• Reject the flour and return it to the supplier

Question 9: What is the minimum internal cooking temperature for a veal chop?

• 135
• 145
• 155
• 165

Answer:

B. 145°F

Question 10: What practice is useful for preventing Norovirus from causing foodborne illness?

• cooking food to minimum internal temperature
• correct handwashing
• cooling food rapidly
• encouraging staff to get flu shots

Answer:

• Correct handwashing

Question 11: What scenario can lead to pest infestation?

• storing recyclables in paper bags
• cleaning up spills around garbage containers
• rotating products using the FIFO method
• installing air curtains above doors

Answer:

• Storing recyclables in paper bags

Question 12: Which organization includes inspecting food as one of its primary

responsibilities?

• U.S. public health service
• Centers for Disease Control