SERVSAFE FOOD HANDLER TEST REVIEW SET 3

PDF Download

SERVSAFE FOOD HANDLER TEST REVIEW SET 3

Qs and Ans - Expert- Explanation - ing score -8 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Diarrhea, vomiting, jaundice, and sore throat with fever

Answer:

Which symptoms of illness must be reported to a manager?

Question 2: 41 degrees F. or lower.

Answer:

At what temperature must cold TCS food be received?

Question 3: 135 degrees F.

Answer:

At what minimum temperature must hot TCS food be held?

Question 4: the date it must be thrown out.

Answer:

What date that must be written on the label of a ready-to-eat food that will be held for longer than 24

hours is:

Question 5: 165 degrees F.

Answer:

To what internal temperature should poultry be cooked (for at least 15 seconds)?

Question 6: Cooked rice

Answer:

A food item that needs time and temperature control in order to keep is safe is:

Question 7: Between 41 and 135 degrees F.

Answer:

At what temperatures do pathogens grow well?

Question 8: In the thickest part

Answer:

Where should a food handler check the temperature of food?