Food and Nutrition > EXAM > ServSafe Practice Test-40 Question Test Mistakes-All Solutions-Corrected (All)
ServSafe Practice Test-40 Question Test Mistakes-All Solutions-Corrected
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What is the purpose of setting critical limits in a HACCP plan? Ans- To identify where hazards can be eliminated. Which food may be re-served to customers? Ans- Unopened pre-packaged food. Hot TCS ... food can be held without temperature control for a maximum of? Ans- 4 What method should never be used to thaw food? Ans- Place the item on a prep counter What is the third step in cleaning and sanitizing items in a three-compartment sink? Ans- Rinsing What is a basic characteristic of a virus? Ans- Requires a living host to grow What food safety practice can prevent cross-contact? Ans- Washing, rinsing, and sanitizing utensils before each use What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? Ans- 30 seconds What type of thermocouple probe should be used to check the internal temperature of a beef roast? Ans- Penetration TCS food reheated for hot-holding must reach what temperature? Ans- 165˚ (74˚C) for 15 seconds What organization requires Safety Data Sheets? Ans- Occupational Safety and Health Administration If a food-contact surface is in constant use, how often should it be cleaned and sanitized? AnsEvery 4 hours When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? Ans- 60 minutes In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? Ans- Lettuce, fresh halibut, fresh beef roast, ground chicken 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? Ans- 6 What should foodservice operators do to prevent customer illness from Shigella spp.? AnsControl flies inside and outside the operatio [Show More]
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