SERVSAFE PRACTICE TEST 2

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SERVSAFE PRACTICE TEST #2

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Answer:

Corrective Action Question 2: Food that is partially cooked and then finished just before service must be heated to what temperature?

Answer:

165 degrees F (74 degrees

• for 15 SECONDS

Question 3: What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 degrees F (5C)?

Answer:

• Days

Question 4: What food item does the Food and Drug Administration advise against offering on a children's menu?

Answer:

Rare Cheeseburgers

Question 5: What organization requires Material Safety Data Sheets?

Answer:

Occupational Safety and Health Administration

Question 6: Which group of individuals has a higher risk of foodborne illness?

Answer:

Elderly People Question 7: What should foodservice operators do to prevent the spread of hepatitis A?

Answer:

Exclude staff with jaundice from the operation

Question 8: What is the purpose of setting critical limits in a HACCP plan?

Answer:

To reduce hazards to safe levels

Question 9: What food safety practice can prevent cross-contact?

Answer:

Washing, rinsing, and sanitizing utensils before each use

Question 10: When should a shipment of fresh chicken be rejected?

Answer:

The receiving temperature is 50 degrees F (10 degrees C)

Question 11: Which is a TCS food?

Answer:

Baked potato

Question 12: TCS food reheated for hot-holding must reach what temperature?

Answer:

165 degrees F ( 74 degrees

• for 15 SECONDS

Question 13: Hot TCS food can be held without temperature control for a maximum of

Answer:

• Hours

Question 14: What is the third step in cleaning and sanitizing items in a three-compartment sink?

Answer:

Rinsing

Question 15: What is a basic characteristic of a virus?

Answer:

Requires a living host to grow.Question 16: What is the minimum water temperature required when using hot water to sanitize objects?

Answer:

171 degrees F (77 degrees C) Question 17: What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Answer:

Penetration

Question 18: Where should staff members eat, drink, smoke, or chew gum?

Answer:

In designated areas Question 19: What is the minimum internal cooking temperature for rice that is hot-held for service?

Answer:

135 Degrees F (57 degrees C)

Question 20: What item is considered acceptable work attire for a food handler?

Answer:

Plain-band ring

Question 21: Ciguatera toxin is commonly found in

Answer:

Amberjack Question 22: Food held at 41 degrees F (5C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?`

Answer:

• Hours

Question 23: What method should never be used to thaw food?

Answer:

Place the item on a prep counter Question 24: How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Answer:

Place the thermometer stem into an opened container

Question 25: Where should ground fish be stored in a cooler?

Answer:

Below pork roasts

Question 26: What is the final step in cleaning and sanitizing a prep table?

Answer:

Allowing the surface to air-dry Question 27: What task requires food handlers to wash their hands before and after doing it?

Answer:

Handling raw meat, poultry, or seafood Question 28: What should foodservice operators do to prevent customer illness from Shigella spp.?

Answer:

Control flies inside and outside the operation