SERVSAFE PRACTICE TEST MANAGER 6TH EDITION

PDF Download

SERVSAFE PRACTICE TEST MANAGER 6TH EDITION

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Time-temperature abuse

Answer:

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

Question 2: USDA

Answer:

Who inspects meat, poultry, and eggs?

Question 3: It is cooled to 41°F (5°C) or lower in 4 hours

Answer:

Milk can be received at 45°F (7°C) under what condition?

Question 4: It must be correctly frozen before you receive it

Answer:

What is required when receiving fish that will be served raw or partially cooked?

Question 5: Monitoring

Answer:

The temperature of a roast is checked to see if it has met its critical limit of 145°F (63°C) for 4 minutes.This is an example of which HACCP principle?

Question 6: 41°F (5°C) or lower

Answer:

What is the correct temperature for receiving cold TCS food?

Question 7: Cook it

Answer:

What must food handlers do to food immediately after thawing it in the microwave oven?Question 8: Test the solution with a sanitizing soultion for use on food-contact surface

Answer:

What must food handlers do tho make sure sanitizing solution for use on food-contact surfaces has been made correctly?Question 9: Failed to rinse the machine after wiping it down with detergent and water

Answer:

A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged.Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were remove. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together what mistake did the food handler make?

Question 10: 155°F (68°C) for 15 seconds

Answer:

What is the minimum internal cooking temperature for ground beef?

Question 11: With handles facing up

Answer:

How should flatware and utensil that have been cleaned and sanitized be stored?

Question 12: 8

Answer:

An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

Question 13: Sprouts

Answer:

Which is a TCS food?Question 14: The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Answer:

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Question 15: Control time and temperature

Answer:

What is the most important way to prevent a foodborne illness from bacteria?

Question 16: 165°F (74°C) for 15 seconds

Answer:

What is the minimum internal cooking temperature for stuffed pork chops?

Question 17: Sink of ice water

Answer:

A food handler can cool a stockpot of clam chowder by placing it into a...

Question 18: Reducing pathogens to safe levels

Answer:

What is sanitizing?

Question 19: Date that the food should be thrown out

Answer:

What must be included on the label of TCS food that was prepped in-house?

Question 20: 70° (21°C)

Answer:

What is the maximum water temperature allowed when thawing food under running water?

Question 21: Clean and sanitize utensils after use

Answer:

What should food handlers do to prevent food allergens from being transferred to food?

Question 22: Clean plate

Answer:

What item must customers take each time they return to a self-service area for more food?

Question 23: Controlling time and temperature

Answer:

What is an important measure for preventing foodborne illness?

Question 24: 7 inches (18 cm)

Answer:

How far should sneeze guards extend beyond food from the self-service counter to protect food from contamination?

Question 25: CDC and PHS

Answer:

Who conducts research into the causes of foodborne-illness outbreaks?

Question 26: It must be washed, rinsed, and sanitized

Answer:

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?

Question 27: Time-temperature abuse

Answer:

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Question 28: The ventilation system is not working correctly

Answer:

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?