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SERVSAFE FOOD HANDLER EXAM 2024
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: FAT TOM
Answer:
Food, Acidity, Temperature, Time, Oxygen, Moisture
Question 2: Food labels must contain
Answer:
name of food and expiration date
Question 3: what illness comes from poultry
Answer:
salmonella
Question 4: milk, eggs, shellfish temp
Answer:
45
Question 5: Ready to eat TCS food can be help for
Answer:
- days at 41 degrees or lower
Question 6: cooking temp for fruits and veggies
Answer:
135 degrees F
Question 7: microwaved food must be cooked to (meats, seafood, eggs, poultry)
Answer:
165 degrees
Question 8: hot foods must be held at
Answer:
135 or higher
Question 9: cooking temp of ground beef/ pork
Answer:
155 degrees F
Question 10: frozen food temp
Answer:
Question 11: what illness comes from beef
Answer:
e coli
Question 12: cooking temp of poultry
Answer:
165 degrees F
Question 13: cooking temps for solid cuts of meat
Answer:
145 degrees F
Question 14: egg (immediate consumption)
Answer:
145 degrees F
Question 15: cooking temp of stuffed fish
Answer:
165 degrees F
Question 16: internal temp of roasts of pork, beef, veal & lamb
Answer:
145 degrees F (for 4 minutes)
Question 17: how long can cold food be held without temperature control
Answer:
- hours if it was kept at 41 degrees
Question 18: food storage order
Answer:
RTE foods, pork, ground meat, poultry
Question 19: refrigerated food temp
Answer:
41
Question 20: egg (later consumption)
Answer:
155 degrees F
Question 21: seafood must reach an internal temp of
Answer:
145 for 15 seconds
Question 22: most dangerous range of temperatures for holding hot food
Answer:
41-135 degrees F
Question 23: biological contaminents
Answer:
bacteria, viruses, fungi & parasites
Question 24: fish cooking temp
Answer:
145 degrees F
Question 25: big nine allergies
Answer:
milk, soy, tree nuts, peanuts, wheat, fish, shellfish, and sesame
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