SERVSAFE PRACTICE QUESTIONS EXAM QUESTIONS

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SERVSAFE PRACTICE QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -96 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Injected meats/brined meats, such as ham, should be cooked to what

minimum internal temperature?

Answer:

155/17s Question 2: How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Answer:

Up to the dimple of the thermometer stem Question 3: Which of the following steps for cleaning and sanitizing stationary equipment is in the correct order?scrape or remove food, wash the equipment, rinse the equipment, sanitize the equipment, allow to air-dry take removable parts off and wash by hand, scrape or remove food, wash the equipment, rinse the equipment, sanitize the equipment, allow to air-dry unplug the equipment, take removable parts off and wash by hand, scrape or remove food, rinse the equipment, sanitize the equipment, wash the equipment, allow to air-dry unplug the equipment, take removable parts off and wash by hand, scrape or remove food, wash the equipment, rinse the equipment, sanitize the equipment, allow to air-dry

Answer:

Unplug the equipment, take removable parts off and wash by hand, scrape or remove food, wash the equipment, rinse the equipment, sanitize the equipment, allow to air dry

Question 4: On Sunday, 8/3, you prepped melon balls at 2:00 pm. You used some for a fruit salad served on-site and stored the rest. According to food safety guidelines, which one of the following needs to be on the label for food used on-site?

A use-by-time of 8:00 pm on the use-by-date

A use-by-date of 8/10 What the stored food is to be used for The common name of the food

Answer:

The common name of the food Question 5: What is an acceptable sanitizing method and contact time for a food-contact surface?

Answer:

Soak the item in a Cl solution for 7 seconds

Question 6: Which one of the follow best defines an air gap?

a mechanical device that prevents backsiphonage reverse flow of contaminants through a cross-connection into a drinkable water supply air space that separates an outlet of safe water from a potentially contaminated source of water a physical link between safe water and dirty water

Answer:

Air space that separates an outlet of safe water from a potentially contaminated source of water Question 7: how often must you check the temperature of food that is being held with temperature control?

Answer:

at least every 4 hours Question 8: How many inches (centimeters) does food need to be stored off the floor?

4 (10)

10 (25)

6 (15)

• (8)

Answer:

6 (15)

Question 9: When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 135 to 70 F or less?

Answer:

• hours

Question 10: Where in a cooler should dairy products be stored?

Answer:

Away from the door, in the coldest part of the cooler Question 11: A safe way to cool a stock pot of meat sauce is to put it into a:

Answer:

Sink of ice water Question 12: What probe should be used to check the temperature inside of a chicken breast?

Answer:

Penetration Probe

Question 13: Which is a FDA Public Health Intervention? Select all that apply.

Demonstration of knowledge of food safety and sanitation.Staff health controls.Controlling hands as a vehicle of contamination.Time and temperature parameters for controlling pathogens.Consumer advisory USDA and FDA recalls of adulterated food.

Answer:

Demonstration of knowledge of food safety and sanitation Staff health Controls Controlling hands as a vehicle of contamination Time and Temp parameters for controlling pathogens Consumer Advisory Question 14: What is the maximum water temperature allowed when thawing food under running water

Answer:

70 F

Question 15: Which of the following best defines backflow?

A mechanical device that prevents backsiphonage.Reverse flow of contaminants through a cross-connection into a drinkable water supply.A measure of lighting intensity Air space that separates an outlet of safe water from a potentially contaminated source of water.

Answer:

Reverse flow of contaminants through a cross-connection into a drinkable water supply Question 16: Seafood (not ground, minced, or chopped) should be cooked to what minimum internal temperature?

Answer:

145/15s Question 17: What is required when receiving fish that will be served raw or partially cooked?

Answer:

It must be correctly frozen before you receive it Question 18: When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

Answer:

70 minutes

Question 19: Who is responsible for keeping food safe in an operation?

Answer:

Manager/operator Question 20: An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

Answer:

+/-3 F or 1.5 C Question 21: a pan of lasagna at 165 F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

Answer:

Use-by date and time and reheating and service directions