SERVSAFE PRACTICE TEST SECOND SET OF 20

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SERVSAFE PRACTICE TEST SECOND SET OF 20

QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: A local nursing home has a yearly barbecue for its residents. Which food item should not be served?Deviled eggs, potato salad, raw carrots, or raw hamburgers?

Answer:

raw hamburgers Question 2: A food handler is prepping a seafood dish on April 4th, using shrimp and scallops.The shrimp has a use by date of April 8th, and the scallops have a use by date of April 10th.What is the use by date for the seafood dish?

Answer:

April 8th

Question 3: What strategy can prevent cross contamination?

Answer:

Buy food that does not require prepping

Question 4: What is the minimal internal cooking temperature for a veal chop?

Answer:

145 F or 63 C

Question 5: What information must be included on the label of food packaged on-site for retail sale?

Answer:

List of ingredients Question 6: Ready to eat TCS food prepped in house must be date marked if it is held more than how many hours?

Answer:

24 hours Question 7: Which item should be rejected: bags of organic cookies in torn packaging, bottled milk at 41 degrees F, shelled eggs at air temperature of 45 degrees F, live oysters at 50 degrees F

Answer:

bags of organic cookies in torn packaging

Question 8: What should a server do after clearing a table?

Answer:

wash hands Question 9: Lasagna was removed from hot holding for service at 11:00 a.m. By what time must it be served or thrown out?

Answer:

3:00 p.m.

Question 10: Which organization includes inspecting food as one of its primary

responsibilities?

Answer:

U.S Department of Agriculture Question 11: How many hours can cold food be held after refrigeration before it must be sold, served or thrown out?

Answer:

• hours

Question 12: When can glass thermometers be used?

Answer:

When enclosed in a shatterproof casing

Question 13: Why should food temperatures be taken in two different locations?

Answer:

temperature may vary in the food Question 14: What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

Answer:

clean and sanitize the utensils Question 15: How should an item that has been recalled by its manufacturer be stored in an operation?

Answer:

separately from food that will be served

Question 16: What temperature do infrared thermometers measure?

Answer:

surface Question 17: A food handler has just finished storing a dry food delivery. Which step was done

correctly:

• stored food away from the wall.b.stored food 4 in off the floorc.stored food underneath a

stairwelld. stored food in an empty chemical container

Answer:

stored food away from the wall Question 18: What causes preschool aged children to be at risk for foodborne illness?

Answer:

Their immune systems are not strong

Question 19: When transporting food off site, how should information such as a use by date and time be communicated to the off site staff?

Answer:

Labels on food Question 20: What type of eggs must be used when preparing raw or undercooked dishes for high risk populations?

Answer:

Pasteurized