SERVSAFE PRACTICE TEST SIXTH SET OF 20 QUESTIONS

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SERVSAFE PRACTICE TEST SIXTH SET OF 20 QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Food held at 41°F (5°C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Answer:

• hours

Question 2: What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Answer:

Penetration Question 3: What is the minimum water temperature required when using hot water to sanitize objects?

Answer:

171°F

Question 4: What is the third step in cleaning and sanitizing items in a three-compartment sink?

Answer:

Rinsing

Question 5: What method should never be used to thaw food?

• Place the item in a cooler
• Place the item on a prep counter
• Microwave the item
• Cook the item

Answer:

Place the item on a prep counter Question 6: What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Answer:

30 seconds Question 7: What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Answer:

Corrective action Question 8: When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

Answer:

60 minutes (1 hour)

Question 9: Where should staff members eat, drink, smoke or chew gum?

Answer:

In designed areas Question 10: The FDA has created a tool that can be used to develop a food defense program (Chapter 3). It is based on the acronym ALERT. It can be used to help you identify the points in your operation where food it at risk. "L" refers to

Answer:

look at the security of products in the facility.Question 11: If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Answer:

Every 4 hours

Question 12: Which food may be re-served to customers?

• Unused, uncovered condiments
• Uneaten bread
• Unopened pre-packaged food
• Unused whole fruit garnish

Answer:

Unopened pre-packaged food Question 13: When can a food handler with a sore throat and a fever return to work with or around food?

Answer:

A written medical release is provided

Question 14: What is a basic characteristic of a virus?

Answer:

Requires a living host to grow

Question 15: What is the final step in cleaning and sanitizing a prep table?

Answer:

Allowing the surface to air-dry

Question 16: What is the purpose of setting critical limits in a HACCP plan?

Answer:

To reduce hazards to safe levels

Question 17: What is the most likely cause of wheezing and hives?

Answer:

Food allergies

Question 18: What food safety practice can prevent cross-contact?

Answer:

Washing, rinsing, and sanitizing utensils before each use

Question 19: Hot TCS food can be held without temperature control for a maximum of:

Answer:

• hours

Question 20: TCS food reheated for hot-holding must reach what temperature?

Answer:

165°F (74°C) for 15 seconds