SERVSAFE PRACTICE 3 EXAM QUESTIONS

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SERVSAFE PRACTICE #3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: B. 145F (63C) or lower

Answer:

What is the minimum internal cooking temperature for a veal chop?

• 135F (57C) or lower

• 145F (63C) or lower

• 155F (68C) or lower

• 165F (74C) or lower

Question 2: A. Wear single-use gloves

Answer:

What must food handlers do when handling ready-to-eat food?

• Wear single-use gloves

• Sanitize their hands

• Wear an apron

• Use bare hands

Question 3: D. 165F (74C) for 15 seconds

Answer:

What temperature must stuffed lobster be cooked to?

• 135F (57C) for 4 minutes

• 145F (63C) for 4 minutes

• 155F (68C) for 15 seconds

• 165F (74C) for 15 seconds

Question 4: A. Serve condiments in original containers

Answer:

What rule for serving condiments should be practiced?

• Serve condiments in original containers

• Serve condiments in antimicrobial containers

• Combine bowls of leftover condiments with fresh ones

• Serve bottle condiments that remain open between uses

Question 5: A. Cook it using conventional

Answer:

What should a food handler do with food after it is thawed in the microwave?

• Cook it using conventional

• Cover the food to prevent it from drying out

• Check the temperature in at least 2 places

• Let the food stand for 2 minutes before cooking

Question 6: B. Physical link between safe water and dirty water

Answer:

What is cross-connection?

• Back flow of clean water into dirty water

• Physical link between safe water and dirty water

• Water transport vehicle

• Approved public water main

Question 7: A. Pasteurized

Answer:

What type of eggs must be used when preparing raw or uncooked dishes for high-risk populations?

• Pasteurized

• Pooled

• Hard-boiled

• Shelled

Question 8: C. Labels on food

Answer:

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

• Telephone

• Text or email message

• Labels on food

• Verbal instructions

Question 9: A. Do not re-serve uneaten bread

Answer:

What rule for serving bread should food handlers practice?

• Do not re-serve uneaten bread

• Reheat uneaten bread before serving to other customers

• Recycle unused, uncovered bread for use in other food items

• Clean and sanitize bread baskets between each customer

Question 10: A. 135F (57C)

Answer:

What temperature must cooked vegetables reach to be safely hot-held for service?

A. 135F (57C)

B. 145F (63C)

C. 155F (68C)

D. 165F (74C)

Question 11: D. 5 hours

Answer:

A food handler has cooled a container of chili to 70F (21C) in one hour. How much time is left to cool the chili to 41F (5C)?

• 2 hours

• 3 hours

• 4 hours

• 5 hours

Question 12: D. Sprouting seeds or beans

Answer:

Which process requires a variance from the regulatory authority?

• Smoking food to enhance flavor

• Serving wild game

• Serving imported cheese

• Sprouting seeds or beans