SERV SAFE PRACTICE TEST

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SERV SAFE PRACTICE TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -11 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Cooking Requirements

Answer:

While most intact seafood only needs to be cooked to a minimum internal temperature of 145?F, any chopped seafood must be cooked to 155?F

Question 2: An SDS

Answer:

A PCO has completed a pesticides treatment on the facility. What documentation do you need from them regarding the chemicals used?

Question 3: Immediately upon receiving the delivery

Answer:

When should a delivery be inspected?

Question 4: A safe water source for cooking and handwashing

Answer:

When catering, the service site should have

Question 5: 60 seconds

Answer:

When heat sanitizing items, they must be submerged in water that is at least 171?F for at least

Question 6: 90 days from the sale of the fish

Answer:

How long should documentation for both frozen and farm-raised fish be kept?

Question 7: HAACP Principle 6

Answer:

Verifying that the system works

Question 8: 6 inches

Answer:

To keep pests away from food and supplies, how many inches off the floor must items be stored?

Question 9: Imminent health hazard

Answer:

hazard is a situation that poses a significant threat or danger to health that requires immediate correction or closure.

Question 10: 50-99 ppm

Answer:

What is the sanitizer concentration range for chlorine sanitizers

Question 11: cross-connection

Answer:

cross-connection is any physical connection between safe water and dirty water. Example: the water level in the sink could rise above the faucet and cause back-flow of unsafe water into the clean water supply.