SERVSAFE EXAM DIAGNOSTIC PRACTICE TEST CHAPTERS

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SERVSAFE EXAM DIAGNOSTIC PRACTICE TEST (CHAPTERS

1-15) Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What information must be posted on a dishwasher?

Answer:

Correct settings (including water pressure)

Question 2: What temperature must stuffed lobster be cooked to?

Answer:

165 ? F (74 ?

• for 15 seconds

Question 3: What practice should be used to prevent seafood toxins from causing a foodborne illness?

Answer:

Purchasing food from approved, reputable suppliers Question 4: In a self-service area, bulk unpackaged food does not need a label if the product

Answer:

does not make a claim about health or nutrient content

Question 5: Which organization includes inspecting food as one of its primary responsibilities?

Answer:

U.S. Department of Agriculture (USDA) Question 6: What temperature must cooked vegetables reach to be safely hot-held for service?

Answer:

135 ? F (57 ? C)

Question 7: When can glass thermometers be used?

Answer:

When enclosed in a shatterproof casing Question 8: What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

Answer:

Potential allergens

Question 9: Which is an example of physical contamination?

Answer:

Bones in fish

Question 10: What is the first step in developing a HACCP plan?

Answer:

Conduct a hazard analysis

Question 11: Which food item has been associated with Salmonella Typhi?

Answer:

Beverages Question 12: A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at

11:00 a.m. By what time must the tuna salad be served or thrown out?

Answer:

3:00 p.m.

Question 13: A food handler has cooled a container of chili to 70° F (21 ?

• in 1 hour. How much time is left to cool the chili to 41° F (5 ? C)?

Answer:

• hours (initial temp-70 in 2 hours, 70-41 in next 4 hours, cannot exceed 6 hours total cool time)

Question 14: What symptom can indicate a customer is having an allergic reaction?

Answer:

Wheezing or shortness of breath

Question 15: Which process requires a variance from the regulatory authority?

Answer:

Sprouting seeds or beans Question 16: Which of these food processes does not require a variance from a regulatory authority?

Answer:

Buying bean sprouts from a reputable supplier Question 17: Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

Answer:

3:00 p.m. (can hold for up to 4 hours)

Question 18: What temperature should the water be for manual dishwashing?

Answer:

Must be at least 110 ? F (43 ? C) Question 19: What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Answer:

Throw it out Question 20: What should food handlers do after leaving and returning to the prep area?

Answer:

Wash hands

Question 21: When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

Answer:

Labels on food Question 22: A food handler has just finished storing a dry food delivery. Which step was done correctly?

Answer:

Stored food away from the wall

Question 23: What rule for serving bread should food handlers practice?

Answer:

Do not re-serve uneaten bread

Question 24: What is a cross-connection?

Answer:

Physical link between safe water and dirty water Question 25: Where should a food handler wash his or her hands after prepping food?

Answer:

Designated sink for handwashing Question 26: What symptom requires a food handler to be excluded from the operation?

Answer:

Jaundice

Question 27: What scenario can lead to pest infestation?

Answer:

Storing recyclables in paper bags Question 28: What is the minimum internal cooking temperature for chicken breast?

Answer:

165 ? F (74 ?

• for 15 seconds