FREE AND STUDY GAMES ABOUT SERVSAFE PRACTICE

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FREE AND STUDY GAMES ABOUT SERVSAFE PRACTICE

EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -58 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: what is the sixth step in developing a HACCP plan

Answer:

verify the condition that works

Question 2: the second step in cooling TCS food

Answer:

cool it from 70 to 41 in the next four hours Question 3: a back up of raw sewage has occured in the kitchen what should happen next

Answer:

close the affected area and clean it Question 4: when usung a bottom to top shelving order determines the best placement of food in a

Answer:

minimum internal cooking temperature of food

Question 5: useful for checking large or thick food

Answer:

bimetallic stemmed thermometor

Question 6: food stored in a dry storage area should not be

Answer:

touching the walls

Question 7: remove bits of baked cheese from pots

Answer:

abrasive cleaner Question 8: what is the third basic rule of an integrated pest management (IPM) program

Answer:

work with a licensed PCO to eliminate pest that do enter the operation Question 9: what is form some bacteria take to keep from dying when they do not have enough food

Answer:

spore

Question 10: what are the steps in three compartment sink

Answer:

clean rinse sanitize

Question 11: on the job training works best for

Answer:

individual and small groups

Question 12: what is the seventh step in developing a HACCP plan

Answer:

establish procedures for record keeping and documentation

Question 13: the effectiveness of chemical sanitizers is not affected by its

Answer:

color Question 14: fruits vegatables grains like rice and legumes or beans that will be held for hot service (temp)

Answer:

135

Question 15: what is the first step in developing a HACCP plan

Answer:

conduct a hazard analysis Question 16: what is the second basic rule of an integrated pest management (IPM) program

Answer:

deny pests food, water, and a nesting or hiding place Question 17: people who are carriers are able to carry pathogens in their systems and infect others yet they never

Answer:

become ill theirselves

Question 18: is used to control risk and hazards throughout the flow of food

Answer:

the HACCP plan Question 19: what is the first basic rule of an integrated pest management (IPM) program

Answer:

deny pest access to the operation

Question 20: roasts of pork beef

Answer:

145 for 4 minutes

Question 21: what agency enforces food safety in a foodservice operations

Answer:

state or local regulatory authority Question 22: raw or undercooked dishes made for high risk populations must use eggs that have been

Answer:

pasteurized

Question 23: what is the temperature range for the danger zone

Answer:

41-135

Question 24: what type of container should be used to transport TCS food from a place of preparation to place of service

Answer:

insulated

Question 25: remove mineral deposits from a steam table

Answer:

delimer Question 26: minimum internal temperature for poultry stuffing stuffed meat or seafood or pasta dishes that include previously cooked TCS ingrediants

Answer:

165 for 15 seonds Question 27: minimum internal temperature for ground meat or seafood injected meat and eggs for hot held service

Answer:

155 for 15 seconds

Question 28: seafood steaks pork chop and eggs that will be served immediately

Answer:

145 for 15 seconds