Servsafe Practice Test (50 questions & answers) Complete Solution

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Who has the higher risk of foodborne illness? Ans- Elderly people Parasites are commonly associated with: Ans- seafood Ciguatera Toxin is commonly found in: Ans- amberjack What is a TCS Food? Ans- ... Baked potato Metal shavings are which type of contaminant Ans- Physical What should foodservice operations do to prevent the spread of hepatitis A? Ans- Exclude staff with jaundice from the operation To wash hands properly, a food handler must first Ans- wash hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? AnsControl flies inside and outside of the operation. What must a food handler with a hand wound do to safely work with food? Ans- Bandage the wound with an impermeable cover and wear a single-use glove What items are considered acceptable work attire for a food handler? Ans- Plain-band ring What task requires food handlers to wash their hands before and after doing it? Ans- Handling raw meat, poultry, or seafood Which action requires a food handler to change their gloves? Ans- The food handler is wearing gloves that have been torn. How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation? Ans- Place the thermometer stem into an opened container When should a shipment of fresh chicken be rejected? Ans- The receiving temperature is 50F Where should ground fish be stored in a cooler? Ans- below the pork roasts What is the maximum number of days that ready-to-eat food can be stored if held at 41F? Ans- 7 days In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored? Ans- Lettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets? Ans- OSHA What is the minimum internal cooking temperature for rice that is hot-held for service? Ans135F What food item does the Food and Drug Administration advise against offering on a children's menu? Ans- rare cheeseburgers TCS food reheated for hot-holding must reach what temperature: Ans- 165F for 15 seconds What method should never be used to thaw food? Ans- Place item on a prep counter When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? Ans- 60 minutes (1 hour) Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours? Ans- 6 hours Hot TCS food can be held without temperature control for a maximum of: Ans- 4 hours Which food may be re-served to customers? Ans- Unopened, pre-packaged food What is the purpose of setting a critical limits in the HACCP plan? Ans- To Reduce hazards to safe levels What is the minimum water temperature required when using hot water to sanitize objects? Ans171F What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? Ans- Corrective Action What is the final step in cleaning and sanitizing a prep table? Ans- allowing the surface to air dry How many seconds does an iodine sanitizer need to be in contact with the object being sanitized? Ans- 30 seconds If a food-contact surface is in constant use, how often should it be cleaned an sanitized? Ansevery 4 hours What is the third step in cleaning and sanitizing items in a 3-compartment sink? Ans- Rinsing What type of thermocouple probe should be used to check the internal temperature of a beef roast? Ans- Penetration What food safety practice can prevent cross-contact? Ans- Washing, rins [Show More]

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