SERVSAFE TEST PREP KEY CONCEPTS

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SERVSAFE TEST PREP KEY CONCEPTS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 135°F

Answer:

What is the minimum temperature at which hot food must be kept?

Question 2: Physical

Answer:

Stapes and metal shavings are examples of which type of hazard?

Question 3: The proper way to pass a knife

Answer:

Place the knife on a sanitized surface, and let the person pick the knife up by the handle

Question 4: 145F

Answer:

A pork roast must be cooked to an internal temperature of ___ for at least 15 seconds.

Question 5: Practicing good personal hygiene

Answer:

Washing and covering a wound with a bandage and a glove is an example of

Question 6: 1) Block the area

2) put up a sign warning customers 3) clean it up

Answer:

If liquid is spilled while customers are in the area of the spill what should be done?

Question 7: TCS food

Answer:

foods that will spoil without time and temperature control

Question 8: Sanitizing

Answer:

The third sink of a three-compartment sink should be used for

Question 9: Time-temperature abuse

Answer:

Thawing raw chicken breasts in a pan on a prep table is an example of

Question 10: Closed toe

Answer:

Food handlers shoes should be heat resistant, skid resistant, sturdy, and

Question 11: Considered poor hygiene

Answer:

Using hand sanitizer when you can't wash your hands.

Question 12: Physical

Answer:

A customer finds a bone in boneless chicken sandwich. Which type of hazard is this?

Question 13: 7

Answer:

Ready to eat TCS food that has been prepped in-house and stored at 41F or lower should be thrown out after ___ days.

Question 14: To use gloves properly

Answer:

Wash your hands before putting on gloves

Question 15: every 2 hours

Answer:

TCS food that is being held at 135F or higher must have its temperature checked at least

Question 16: Material Safety Data Sheet (MSDS)

Answer:

What document describes the hazards and response procedures of chemicals in an operation?

Question 17: 10-15 seconds

Answer:

Length of time you scrub with soap when washing your hands.

Question 18: 165F

Answer:

A whole chicken must be cooked to an internal temperature of ___ for at least 15 seconds.

Question 19: cleaning and sanitizing utensils

Answer:

Food handlers can prevent allergic reactions by

Question 20: Using older food supplies before newer ones

Answer:

The "first-in, first-out" rule refers to

Question 21: Unopened prepackaged food

Answer:

Which food may be re-served to customers?

Question 22: When lifting a load

Answer:

bend from the knees and lift with the legs

Question 23: Above the whole and ground turkey

Answer:

In a refrigerator raw ground meat should be stored

Question 24: Throw it out

Answer:

When a glass is broken, what should be done with nearby food?

Question 25: Calibrated

Answer:

For thermometers to read temperatures correctly, they must be

Question 26: Poor cleaning and sanitizing

Answer:

A food handler cleans dirty dishes using hot water only then puts them away. That's an example of...

Question 27: Warn others that they are coming through

Answer:

When carrying hot food or anything sharp, foodhandlers should

Question 28: 20 seconds

Answer:

The length of the entire hand washing process.

Question 29: Behind food dated June 27

Answer:

Food with a use-by date of July 10 should be stored