ServSafe 7th Edition Diagnostic Test, 80-Questions Diagnostic Test & Answer Key-A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - Go home
A food handler has cooled a co
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ServSafe 7th Edition Diagnostic Test, 80-Questions Diagnostic Test & Answer Key-A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - Go home
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)? - 5 hours
A food handler has just finished storing a dry food delivery. Which step was done correctly?
Stored food away from the wall
Stored food 4 inches off the floor
Stored food underneath a stairwell
Stored food in an empty chemical container - Stored food away from the wall
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use=by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - April 8
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
Deviled eggs
Potato salad
Raw carrots
Rare hamburgers - Rare hamburgers
A service sink should be used to
dispose of mop water
cool cooked foods
wash produce
scrub pots and pans - dispose of mop water
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? - 3:00 p.m.
Bulk unpackaged food in self-service areas must be labeled when - the manufacturer claims the food is healthy
hat thermometer is best suited to checking a dishwashing machine's final rinse temperature? - Maximum registering thermometer
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? - 6 hours
How should an item that has been recalled by its manufacturer be stored in an operation? - Separately from food that will be served
How should chemicals be stored? - Away from prep areas
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? - Use a test kit to check the sanitizer's concentration when mixing it
In a self-service area, bulk unpackaged food does not need a label if the product - does not make a claim about health or nutrient content
Lasagna was removed from hot holding for service at 11:00 a.m. By what time must it be served or thrown out? - 3:00 p.m.
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