SERVSAFE PRACTICE TEST FORTH SET OF 20 QUESTIONS

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SERVSAFE PRACTICE TEST FORTH SET OF 20 QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should a server do when taking a food order from customers who have concerns about food allergies

Answer:

Describe each food item to customers who ask, including any "secret" ingredients Question 2: What should staff do when receiving a delivery of food and supplies?

Answer:

visually inspect all food items Question 3: What information must be on the label of the container of ready to eat TCS food prepped on site for retail sale?

Answer:

potential allergens

Question 4: What temperature must stuffed lobster be cooked to

Answer:

165 degree F or 74 C for 15 seconds Question 5: What should a food handler do with food after it is thawed in the microwave?

Answer:

cook it using conventional cooking equipment

Question 6: A food handler has cooled a container of chili to 70 F (21

• in 1 hour. How much time is left to cool the chili to 41 F (5 C)?

Answer:

• hours left

Question 7: What rule for serving condiments should be practiced?

Answer:

serve condiments in original containers Question 8: How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?

Answer:

use a test kit to test the sanitizers concentration when mixing it

Question 9: When must a food handler change gloves?

Answer:

as soon as they become dirty or torn Question 10: 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 11: When can raw packaged meat be offered for self service?

Answer:

at Mongolian barbecues Question 12: What temperature must cooked vegetables reach to be safely hot held for service?

Answer:

135 F or 57 C Question 13: What thermometer is best suited for checking a dish-washing machines final rinse temperature?

Answer:

Maximum registering thermometer

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

Answer:

corrective action Question 15: 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 16: bulk unpackaged food in self service areas must be labeled when

Answer:

the manufacture claims the food is healthy Question 17: What must a operation do before packaging fresh juice on site for later sale?

Answer:

obtain a variance

Question 18: Which process requires a variance from the regulatory authority?

Answer:

sprouting seeds or beans Question 19: A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at

11:00am, by what time must the tuna salad be served or thrown out?

Answer:

3:00 pm

Question 20: What is the minimal internal cooking temperature for chicken breasts?

Answer:

165 F (74

• for 15 seconds