SERVSAFE PRACTICE TEST EXAM QUESTIONS

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SERVSAFE PRACTICE TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 74. What temp must cooked vegetables reach to be safely hot held for service

Answer:

A) 135

F (57 C) Question 2: 71. What should a food handler do with food after it's thawed in the microwave?

Answer:

• cook it using conventional cooking equipment

Question 3: 78. What should a server do when taking a food order from customers who have concerns about food allergies?

Answer:

• describe each menu item to customers who ask, including any "secret" ingredients

Question 4: 50. What factors influence the effectiveness of a chemical sanitizer?

Answer:

• concentration, temperature, contact time, pH, and water hardness

Question 5: 45. Which of these food procedures does not require a variance from a regulatory authority?

Answer:

• buying bean sprouts from a reputable supplier

Question 6: 80. What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

Answer:

• maximum registering thermometer

Question 7: 57. Why are people who take certain medications at risk for food borne illness?

Answer:

• their immune systems are compromised

Question 8: 64. When can raw, unpackaged meat be offered for self service?

Answer:

• at Mongolian barbecues

Question 9: 66. Bulk unpackaged food in self service areas must be labeled when

Answer:

• the manufacturer claims the food is healthy

Question 10: 69. What info must be included on the label of container of ready to eat TCS food prepped on site for retail sale?

Answer:

• potential allergens

Question 11: 68. Which process requires a variance from the regulatory authority?

Answer:

• sprouting seeds or beans

Question 12: 75. Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

Answer:

• soft boiled eggs

Question 13: 51. What is the first step of cleaning and sanitizing stationary equipment?

Answer:

• unplug the unit

Question 14: 67. The temp of clam chowder is checked during holding. According to the operation policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

Answer:

• corrective action

Question 15: 60. What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Answer:

C) 135

F (57 c)

Question 16: 77. A food handler has cooled a container of chili to 70

F (21

• in 1 hr. How much time is left to cool the chili to 41

F (5

• ?

Answer:

• 5 hours

Question 17: 61. What should staff do when receiving a delivery of food and suppliers?

Answer:

• visually inspect all food items

Question 18: 49. What is the first step in developing a HACCP plan?

Answer:

• conduct hazard analysis

Question 19: 56. What must food handlers do when handling ready to eat food?

Answer:

• wear single use gloves

Question 20: 42. In a self service area, bulk unpackaged food does not need a label if the product.

Answer:

• does not make a claim about health or nutrient content

Question 21: 48. What scenario can lead to pest infestation?

Answer:

• storing recyclables in paper bags

Question 22: 52. What temp should the water be for manual dishwashing?

Answer:

• must be at least 110

F (43 C)

Question 23: 65. What rule for serving condiments should be practiced

Answer:

• serve condiments in original containers

Question 24: 47. What information must be posted on a dishwasher?

Answer:

• correct settings

Question 25: 44. What must a food handler with and infected hand wound do to work safely with food?

Answer:

• cover the wound with an impermeable cover and wear a single use glove

Question 26: 70. 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 an illness?

Answer:

• throw it out