SERVSAFE-FINAL PRACTICE TEST EXAM QUESTIONS

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SERVSAFE-FINAL PRACTICE TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -69 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A piece of refrigerated left-over pizza that someone plans to eat right away must be reheated to a safe internal temperature of

Answer:

any temperature, or not warmed at all Question 2: One way for managers to show that they know how to keep food safe is to

Answer:

become certified in food safety

Question 3: 145 for 4 min

Answer:

steak

Question 4: 145 for 15 seconds

Answer:

green beans with butter and salt Question 5: What is the maximum water temperature allowed when thawing food under running water?

Answer:

70 F

Question 6: Which bacteria has been linked with many different kinds of produce as well as ground beef?

Answer:

• Coli

Question 7: 155

Answer:

stuffed pasta Question 8: Which government organization includes inspecting meat, poultry and eggs as one of it's primary responsibilities?

Answer:

U.S. Dept. of Agriculture Question 9: All of the following items may be received at a temperature of 45oF with the exception of

Answer:

vacuum packed bacon

Question 10: Items with the latest use-by dates should be stored

Answer:

behind items with earlier use-by dates Question 11: Which of the following situations is acceptable for bare-hand contact?

Answer:

washing produce in a prep sink

Question 12: What is a "key drop" delivery?

Answer:

an after-hours delivery when an operation is closed Question 13: A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Answer:

label the item to prevent it from accidentally being placed back in inventory

Question 14: 135

Answer:

brined ham and flavor injected roasts

Question 15: When must you discard pasta salad that was prepared on June 19?

Answer:

June 25 Question 16: What is the minimum internal cooking temperature for crab-stuffed jumbo shrimp?

Answer:

165 F Question 17: A consumer advisory should be provided for menu items that contain TCS food that

Answer:

is served raw or undercooked Question 18: A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

Answer:

the shipment should be refused and prevented from entering the operation

Question 19: 135

Answer:

refried beans

Question 20: Which item should be rejected?

Answer:

bags of organic cookies in torn packaging Question 21: A tool created by a government agency to help prevent the intentional contamination of food is known as

Answer:

FDA-- A.L.E.R.T.

Question 22: What is the minimum safe internal temperature for spinach lasagna?

Answer:

165 F Question 23: Live clams may be received at a maximum internal temperature of _______?

Answer:

50 F and cooled to 41 F or lower within 4 hours Question 24: Baked potatoes coated with olive oil, butter and salt are to be stored in a cooler for several days. What must be included on the label?

Answer:

date the potatoes should be discarded Question 25: How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Answer:

remove the lid from a container and put the thermometer stem in the sour cream Question 26: Shrimp that are fully cooked in a microwave should have a minimum safe internal temperature of

Answer:

165 F Question 27: Ostrich steaks cooked on a charcoal grill should be cooked to a minimum safe internal temperature of

Answer:

155 F

Question 28: 155

Answer:

pork roast

Question 29: Ice crystals on a frozen food item indicate

Answer:

time-temperature abuse