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SERVSAFE ACRONYMS EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -27 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: NTS
Answer:
Nontyphoidal Salmonella
Question 2: GMP
Answer:
Good Manufacturing Practices
Question 3: 70
F/21 C down to 41 F/5 C
Answer:
Food cooled during the last two hours
Question 4: FAT TOM
Answer:
Food-Acidity-Time-Temperature-oxygen-moisture
Question 5: 165
F/74 C
Answer:
Hot holding temp for re-heating TCS foods/15 sec w/ thermometer
Question 6: CDC
Answer:
Center of Disease Control
Question 7: Internal Temperatures for foods cooked in ?
Answer:
Microwave
Question 8: USDA
Answer:
United States Department of Agriculture
Question 9: Accuracy Range for Thermometers/equipment
Answer:
+/-3 F or +/-1.5 C
Question 10: Accuracy Range for Thermometers/Food
Answer:
+/-2 F or +/-1 C
Question 11: STEC
Answer:
Shiga toxin producing Escherichia Coli
Question 12: Danger Zone
Answer:
41 -135 F/ 5 -57 C
Question 13: ROP
Answer:
Reduced Oxygen Packaging
Question 14: TCS Food
Answer:
Time, temp control for safety
Question 15: HACCP
Answer:
Hazard Analysis critical control points
Question 16: OSHA
Answer:
Occupational Safety & Hazard Agency
Question 17: A.L.E.R.T
Answer:
Assure-Look-Employees-Reports-Threat
Question 18: FIFO
Answer:
First in, First out
Question 19: Dry storage
Answer:
50 -70 F or 10
-21 C
Question 20: GAP
Answer:
Good agricultural Practices
Question 21: PHS
Answer:
Public Health Service
Question 22: FDA
Answer:
Food and Drug Administration
Question 23: 135
F/57 C down to 70 F/21 C
Answer:
Food cooled during the first two hours
Question 24: Fast Growth for Pathogens
Answer:
70 -125 F/ 21 -52 C
Question 25: MSDS
Answer:
Material Safety Data Sheet
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