SERVSAFE PRACTICE TEST ANSWERS 40 QUESTION

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Question 1: What should foodservice operators do to prevent customer illness from Shigella spp.?

Answer:

Control flies inside and outside the operation

Question 2: Which food may be re-served to customers?

Answer:

Unopened pre-packaged food.Question 3: When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

Answer:

60 minutes

Question 4: What organization requires Safety Data Sheets?

Answer:

Occupational Safety and Health Administration

Question 5: What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Answer:

30 seconds

Question 6: What food safety practice can prevent cross-contact?

Answer:

Washing, rinsing, and sanitizing utensils before each use Question 7: What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Answer:

Penetration

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

Answer:

To identify where hazards can be eliminated.

Question 9: What method should never be used to thaw food?

Answer:

Place the item on a prep counter

Question 10: What is a basic characteristic of a virus?

Answer:

Requires a living host to grow Question 11: In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Answer:

Lettuce, fresh halibut, fresh beef roast, ground chicken Question 12: Food held at 41?F (5?C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Answer:

6

Question 13: TCS food reheated for hot-holding must reach what temperature?

Answer:

165? (74?C) for 15 seconds Question 14: What is the third step in cleaning and sanitizing items in a three-compartment sink?

Answer:

Rinsing Question 15: If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Answer:

Every 4 hours Question 16: Hot TCS food can be held without temperature control for a maximum of?

Answer:

4