Download ServSafe Practice Test 2024-2025: Food Safety Questions and Answers and more Exams Public Health in PDF only on Docsity!
ServSafe Practice Test - 2024 / 2025 Questions
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A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be correct answer discarded A food handler must wear single-use gloves when they correct answer has an open wound on one of his or her hands. A surface not in direct contact with food should be correct answer nonabsorbent After verifying the internal temperature of a food, a food employee neglected to perform which step when they directly returned the thermometer case sleeve? correct answer Clean and sanitize the probe before placing it back into the thermometer sleeve Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure involves correct answer date marking foods with a maximum of seven daysonce open or prepared At what temperature should sliced tomatoes be held? correct answer 39° At what time should hand antiseptics be utilized? correct answer After handwashing Before transitioning from handling raw food to ready-to-eat food, food handlers must first perform the following steps to prevent cross-contamination. correct answer wash their hands Ensuring the delivery of efficient training feedback is crucial correct answer specific and immediate Exterior waste receptacles should be correct answer sealed with tight-fitting lids. Food items displayed on a salad bar should be labeled with respective food's correct answer common name
Food that is truthfully presented is correct answer offered in a way that is not misleading. Garbage containers used by a business should be correct answer waterproof, easy to clean, leak-proof, and durable Ground beef that has been cooked thoroughly needs to be stored correct answer above all raw meat How can you ensure that the chemical sanitizing solution in a three-compartment sink is at the correct strength? correct answer use a test strip to measure the sanitizer's concentration If a food handler is feeling unwell upon arrival at work, to whom should they promptly report? correct answer Person in Charge If it is not possible to install a backflow prevention device, what alternative method can be employed to prevent backsiphonage? correct answer air gap In order to prevent cross contamination , cooks must wear correct answer clean aprons In the occurrence of a specific event, it is necessary to promptly close the operation correct answer rodent infestation On December 17th, a food handler prepares and appropriately cools, labels, and stores ham in the cooler. The following day, another food handler utilizes the ham to make ham salad. The ham salad needs to be consumed or disposed of by December. correct answer 23rd Once opened, ready-to-eat foods should be discarded within how many days? correct answer 7 Ready-to-eat foods (TCS) prepared on-site can be stored in a cooler for a maximum of 7 days when the internal food temperature does not exceed: correct answer 41°
To guarantee the proper effectiveness of a sanitizing solution for a food preparation surface, a food handler should correct answer use a test kit to check its concentration. To maintain the proper temperature for cooked food that is being kept hot for service, it must be held at a minimum temperature of correct answer 135° To prevent contamination of ready-to-eat food, how should covered raw meat be stored? correct answer Separately and away from ready-to-eat food To prevent pests from gaining access to an operation, one method is to correct answer keep garbage cans clean and sanitized. To prevent the occurrence of seafood toxins, it is crucial to purchase fish that is correct answer from approved suppliers To prevent, sinks must be used for their designated purpose. correct answer cross - contact To what extent are food workers involved in implementing a master cleaning schedule? correct answer Mandatory What actions should a food handler take to prevent odor and pest issues? correct answer Frequent garbage removal and disposal What are the two items that can be obtained at a temperature of 45° correct answer Shell eggs and live claims What could be a potential source of contamination for an outdoor temporary serving location. correct answer dirt floors What does the acronym ALERT represent in a food safety system? correct answer prevent or reduce the risk of intentional food contamination
What happens when non-potable water contaminates drinkable water? correct answer cross- connection What has happened when non-drinkable water contaminates drinkable water? correct answer Cross- connection What has transpired when a cook employs one set of tongs to flip fish before flipping steak? correct answer Cross-contact What information is required to be on containers of toxic materials, such as cleaners and sanitizers, when they are removed from their original container? correct answer Common name What is the appropriate action to take in response to a sewage backflow incident in a food establishment? correct answer Close the operation immediately. What is the appropriate distance from the countertop for installing equipment to ensure proper cleaning? correct answer 4 inches What is the correct procedure for measuring the temperature of an unopened packaged food in a display cooler? correct answer Place the thermometer between two packages. What is the correct temperature of the three-compartment sink? correct answer 110° What is the final step in the process of cleaning and sanitizing stationary equipment? correct answer Sanatize and allow the surfaces and parts to air dry. What is the final step in the process of cleaning and sanitizing stationary equipment? correct answer sanitize and allow the surfaces and parts to air dry What is the last step a food handler should take before handling ready-to-eat foods? correct answer put on single use gloves
What steps should a cook take when preparing foods like Caesar salad dressing or mayonnaise for individuals who are highly susceptible to foodborne illnesses? correct answer Substitute pasteurized eggs for raw eggs What type of contamination is considered when metal shavings are found in a can of tomatoes? correct answer Physical When a cook checks the temperature of beef stew being reheated for hot-holding, which HACCP principle is being implemented? correct answer Monitoring When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness, the manager must correct answer exclude the food handler from the operation and notify the regulatory authority When cooking Salmon, it must reach which minimum internal temperature for 15 seconds correct answer 145° When food items like potato salad or tuna salad become a source of foodborne illness, what are the most common reasons for this? correct answer mayonnaise When handling carrots, when is it acceptable for the food handler to have direct contact with them? correct answer slicing When monitoring and supervising employee health, the Person in Charge (PIC) must ensure that correct answer all employees know and understand their responsibilities in reporting symptoms and illnesses. When practicing proper handwashing, which additional body part must also be cleaned? correct answer Exposed parts of forearms When should a food handler wear single-use gloves? correct answer slicing fresh tomatoes that will be used for a garnish on a hamburger. Where should light bulbs be shatter-resistant? correct answer in the prep area
Which equipment does not need to be sanitized after cleaning? correct answer cooler door Which food items provide an ideal environment for pathogen growth correct answer uncooked rice Which foodborne illness is usually caused by incorrectly canned food? correct answer Botulism Which item is considered to be in violation of the guidelines outlined in the FDA Food Code? correct answer Raw chicken stored below lunch meat in the walk-in cooler Which measure would aid in safeguarding food against contamination by both food handlers and customers? correct answer Installing sneeze guards above the salad bar Which microorganism multiplies most rapidly in the temperature danger zone? correct answer Bacteria Which of these is created to identify food safety risks throughout the flow of food correct answer Hazard Analysis Critical Control Point Which one of the following is utilized to identify potential food safety hazards across the entire food handling process? correct answer Hazard Analysis Critical Control Point Which organization certifies and or classifies equipment for food preparation and sanitation correct answer an ANSI accredited certification program Which symptom do customers experiencing allergic reactions often display? correct answer Hives Which symptom must a food handler report to the Person in Charge (PIC)? correct answer Diarrhea Which type of food is considered a significant food allergen? correct answer Sesame
