Food and Nutrition > QUESTIONS & ANSWERS > ServSafe Practice Test & Answers (80 Question Mistake) (All)

ServSafe Practice Test & Answers (80 Question Mistake)

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When should a food handler with a sore throat and fever be excluded from the operation? AnsWhen the customers served are primarily a high-risk population What must staff members do when transferring chemicals to a new container? Ans- Label the container Which process requires a variance from the regulatory authority? Ans- Sprouting seeds or beans What should a server do after clearing a table? Ans- Wash hands Bulk unpackaged food in self-service areas must be labeled when... Ans- the manufacturer claims the food is healthy What information must be included on the label of food packaged on-site for retail sale? AnsList of ingredients What should a food handler do with food after it is thawed in the microwave? Ans- Cook it using conventional cooking equipment What thermometer is best suited to checking a dishwashing machine's final rinse temperature? Ans- Maximum registering thermometer What is the first step in developing a HACCP plan? Ans- Conduct a hazard analysis A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? Ans- 5 hours The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? Ans- Corrective action What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? Ans- Throw it out When can raw, unpackaged meat be offered for self-service? Ans- At Mongolian barbeques What strategy can prevent cross-contamination? Ans- Buy food that does not require prepping Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? Ans- 3:00 p.m. What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? Ans- Potential allergens Which responsibility is included in the Food and Drug Administration's role? Ans- Regulating food transported across state lines The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)? AnsCritical limit What is the first step of cleaning and sanitizing stationary equipment? Ans- Unplug the unit What temperature should the water be for manual dishwashing? Ans- Must be at least 110 ̊F (43 ̊C) What is the minimum internal cooking temperature for a veal chop? Ans- 145 ̊F (63 ̊C) Which organization includes inspecting food as one of its primary responsibilities? Ans- U.S. Department of Agriculture Single-use gloves are not required when... Ans- washing produce How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? Ans- 6 hours

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