Download ServSafe Practice Test: 60 Questions and Answers for Food Safety Certification and more Exams Public Health in PDF only on Docsity!
Servsafe Practice Test (60 Questions
With Accurate Answers )
A thermometer used to check internal food temperatures must be accurate within _____. correct answer + or - 2°F According to the general storage guidelines, all ready-to eat TCS food that has been prepared in-house can be stored for a maximum of ___________ at 41°F or lower before it must be thrown out. correct answer 7 days All of the following represent physical contamination, EXCEPT: a, Bones in a boneless chicken breast b. Fingernails, hair, and bandages c. Glass from broken light bulbs d. Acidic food stored in copper materials correct answer Acidic food stored in copper materials All of the following statements correctly describe thawing food, EXCEPT: a. Thaw food in a refrigerator with a product temperature of 41°F b. Submerge the food under running potable water a temperature of 70°F or lower c. Thaw food in a microwave oven and then leave food in the refrigerator d. Thaw food as part of the cooking process as long as the product reaches the required minimum internal cooking temperature correct answer Thaw food in a microwave oven and then leave food in the refrigerator Before cleaning and sanitizing tableware, utensils, and equipment in a three-compartment sink, each sink and all work surfaces must be cleane and sanitized. In the first sink, wash them in a detergent solution that is at least ________. correct answer 135°F Ciguatera toxin is commonly found in correct answer grouper
Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to save levels. These are the ____________. correct answer Critical control points 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? correct answer 6 he whole process of handwashing should take approximately ______. correct answer 20 seconds Hot TCS food can be held without temperature control for a maximum of correct answer 4 hours How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? correct answer Place the thermometer stem into an opened container If a food-contact surface is in constant use, how often should it be cleaned and sanitized? correct answer Every 4 hours If the foodhandler has at least one of the following symptoms - vomiting, jaundice, and diarrhea - they are supposed to be _____. correct answer excluded from the operation entirely, until she or he has a written release from a medical practitioner If the foodhandler has at least one of the following symptoms - vomiting, jaundice, and diarrhea - they are supposed to be _____. correct answer monitoring to determine if a critical limit is met 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? correct answer Lettuce, fresh halibut, fresh beef roast, ground chicken Metal shavings found in food item is an example of ______ correct answer physical Parasites are commonly associated with correct answer Seafood
To wash hands correctly, a food handler must first: a. apply soap b. wet hands and arms c. scrub hands and arms vigorously d. use a sing-use paper towel to dry hand correct answer wet hands and arms What food item does the Food and Drug Administration advice against offering on a children's menu? correct answer Rare cheeseburgers What food safety practice can prevent cross-contact? correct answer Washing, rinsing, and sanitizing utensils before each use What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? correct answer Corrective action What is a basic characteristic of a virus? correct answer Requires a living host to grow What is the final step in cleaning and sanitizing a prep table? correct answer Allowing the surface to air- dry What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41°F (5°C)? correct answer 7 days What is the minimum internal cooking temperature for rice that is hot-held for service? correct answer 135°F (57°C) What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? correct answer 30 seconds What is the minimum water temperature required when using hot water to sanitize objects? correct answer 171°F
What is the most important method preventing potential outbreaks associated with seafood purchasing? correct answer Rinsing them in salt water What is the most likely cause of wheezing and hives? correct answer Food allergies What is the purpose of setting critical limits in a HACCP plan? correct answer To reduce hazards to safe levels What is the third step in cleaning and sanitizing items in a three-compartment sink? correct answer Rinsing What item is considered acceptable work attire for a food handler? False eyelashes Nail polish Plain-band ring Antimicrobial plastic watch band correct answer Plain-band ring What method should never be used to thaw food? a. Place the item in a cooler b. Place the item on a prep counter c. Microwave the item d. Cook the item correct answer Place the item on a prep counter What must a food handler with a hand wound do to safely work with food? correct answer Bandage the wound with an impermeable cover and wear a single-use glove What organization requires Material Safety Data Sheets? correct answer Occupational Safety and Health Administration
d. Below pork roasts correct answer Below pork roasts Where should staff members eat, drink, smoke, or chew gum? correct answer In designated areas Which action requires a food handler to change gloves? correct answer The food handler is wearing gloves that have been torn Which food can be stored in a galvanized metal container? a. Tomato juice b. Citrus fruit salad c. Vinaigrette salad dressing d. Enriched flour correct answer Enriched flour Which food may be re-served to customers? a. Unused, uncovered condiments b. Uneaten bread c. Unopened pre-packaged food d. Unused whole fruit garnish correct answer Unopened pre-packaged food Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians correct answer Elderly people Which is a TCS food? Saltines Bananas Baked potato
Coffee correct answer Baked potato You can use time as a method of health control. You can hold hot food without temperature control for up to ___ hours, if you meet certain food safety conditions. correct answer 4
