SERVSAFE 6 EXAM QUESTIONS

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SERVSAFE 6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: a food handler left a hotel pan of pasta salad on the prep table while preparing several lunch order. what is the problem with this situation.

Answer:

Time- temperature abuse

Question 2: a safe way to cool a stockpot of meat sauce is to pput it into a

Answer:

sink of ice water

Question 3: why must prep tables be cleaned and sanitized between uses

Answer:

to prevent cross-contamination

Question 4: which food iteams should not be served to high-risk population

Answer:

Raw oysters Question 5: what is the required minimum internal cooking temperature for ground turkey.

Answer:

165F ( 74

• for 15 seconds

Question 6: what should happen to food right after it is thawed in a microwave oven?

Answer:

cook it in conventional cooking equipment Question 7: to what temperature must soup that contains cooked beef be reheated for hot holding

Answer:

165 F ( 74 C ) for 15 seconds Question 8: what is the mixmum water temperature allowed when thawing food under running water.

Answer:

70F (21C)

Question 9: when partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step.

Answer:

60 minutes Question 10: when cooling TCS foods, the temperature must go from 135F to 70F (57C to 21C) in

Answer:

• hours