SERVSAFE PRACTICE TEST ANSWERS 80 QUESTION

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Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Single-use gloves are not required when...

Answer:

washing produce Question 2: What should a food handler do with food after it is thawed in the microwave?

Answer:

Cook it using conventional cooking equipment Question 3: What information must be included on the label of food packaged on-site for retail sale?

Answer:

List of ingredients Question 4: What is the first step of cleaning and sanitizing stationary equipment?

Answer:

Unplug the unit

Question 5: Bulk unpackaged food in self-service areas must be labeled when...

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the manufacturer claims the food is healthy Question 6: How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

Answer:

• hours

Question 7: The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

Answer:

Critical limit

Question 8: What is the first step in developing a HACCP plan?

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Conduct a hazard analysis Question 9: Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

Answer:

3:00 p.m.

Question 10: Which process requires a variance from the regulatory authority?

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Sprouting seeds or beans Question 11: A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?

Answer:

• hours

Question 12: What temperature should the water be for manual dishwashing?

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Must be at least 110 ?F (43 ?C) Question 13: What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

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Potential allergens Question 14: What must staff members do when transferring chemicals to a new container?

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Label the container Question 15: When should a food handler with a sore throat and fever be excluded from the operation?

Answer:

When the customers served are primarily a high-risk population

Question 16: What is the minimum internal cooking temperature for a veal chop?

Answer:

145 ?F (63 ?C)

Question 17: What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Answer:

Throw it out

Question 18: What should a server do after clearing a table?

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Wash hands Question 19: The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

Answer:

Corrective action

Question 20: When can raw, unpackaged meat be offered for self-service?

Answer:

At Mongolian barbeques

Question 21: What strategy can prevent cross-contamination?

Answer:

Buy food that does not require prepping

Question 22: Which organization includes inspecting food as one of its primary

responsibilities?

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U.S. Department of Agriculture Question 23: Which responsibility is included in the Food and Drug Administration's role?

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Regulating food transported across state lines Question 24: What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

Answer:

Maximum registering thermometer