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ServSafe Practice Test exam 2024 with
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Garbage containers used by a business should be - correct answer✔✔waterproof, easy to clean, leak- proof, and durable 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 Which food items provide an ideal environment for pathogen growth - correct answer✔✔uncooked rice Which of these is created to identify food safety risks throughout the flow of food - correct answer✔✔Hazard Analysis Critical Control Point What is the correct temperature of the three-compartment sink? - correct answer✔✔ 110 ° The best location for chemical detergents and sanitizers to be stored is - correct answer✔✔in a storage area next to single-service items When cooking Salmon, it must reach which minimum internal temperature for 15 seconds - correct answer✔✔ 145 ° Which organization certifies and or classifies equipment for food preparation and sanitation - correct answer✔✔an ANSI accredited certification program Which foodborne illness is usually caused by incorrectly canned food? - correct answer✔✔Botulism 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
What happens when non-potable water contaminates drinkable water? - correct answer✔✔cross- connection 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 The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single temperature machine is - correct answer✔✔ 180 ° What is the meaning of the acronym FATTOM? - correct answer✔✔Conditions that favor the growth of most foodborne pathogens What are the two items that can be obtained at a temperature of 45° - correct answer✔✔Shell eggs and live claims 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 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 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 What type of contamination is considered when metal shavings are found in a can of tomatoes? - correct answer✔✔Physical What is the most accurate description of the appropriate procedures for manually cleaning and sanitizing utensils and food-contact surfaces of equipment in retail food establishments? - correct answer✔✔Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry
The Person in Charge (PIC) discovers that soup on a steam table is at a temperature of 119°F (48°C). The soup had been cooked to 175°F (79°C) two hours prior to being placed on the steam table. What actions should the PIC take? - correct answer✔✔Discard the soup immediately. 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 What is the most appropriate course of action for the Person in Charge (PIC) to take when they receive notification of a food item recall? - correct answer✔✔Separate recalled food from other food and equipment. To prevent the occurrence of seafood toxins, it is crucial to purchase fish that is - correct answer✔✔from approved suppliers What is the recommended minimum height from the floor for installing a new oven? - correct answer✔✔6 inches What is the appropriate action to take in response to a sewage backflow incident in a food establishment? - correct answer✔✔Close the operation immediately. 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. What is the lowest temperature at which macaroni and cheese should be kept when hot-holding on a buffet line? - correct answer✔✔ 135 ° Ensuring the delivery of efficient training feedback is crucial - correct answer✔✔specific and immediate A surface not in direct contact with food should be - correct answer✔✔nonabsorbent When handling carrots, when is it acceptable for the food handler to have direct contact with them? - correct answer✔✔slicing
In order to prevent cross contamination , cooks must wear - correct answer✔✔clean aprons 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 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. What precautions can a food handler with a runny nose take to ensure food safety? - correct answer✔✔Restrict work to non-food duties. Exterior waste receptacles should be - correct answer✔✔sealed with tight-fitting lids. Which measure would aid in safeguarding food against contamination by both food handlers and customers? - correct answer✔✔Installing sneeze guards above the salad bar What is the appropriate distance from the countertop for installing equipment to ensure proper cleaning? - correct answer✔✔4 inches 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 ° When a cook checks the temperature of beef stew being reheated for hot-holding, which HACCP principle is being implemented? - correct answer✔✔Monitoring The delay in air drying cups and glasses may be caused by - correct answer✔✔an improper use of chemical sanitizer. 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
When should a food handler wear single-use gloves? - correct answer✔✔slicing fresh tomatoes that will be used for a garnish on a hamburger. To what extent are food workers involved in implementing a master cleaning schedule? - correct answer✔✔Mandatory Food that is truthfully presented is - correct answer✔✔offered in a way that is not misleading. 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 actions should a food handler take to prevent odor and pest issues? - correct answer✔✔Frequent garbage removal and disposal 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 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 ° Which type of food is considered a significant food allergen? - correct answer✔✔Sesame Once opened, ready-to-eat foods should be discarded within how many days? - correct answer✔✔ 7 If a food handler is feeling unwell upon arrival at work, to whom should they promptly report? - correct answer✔✔Person in Charge What has happened when non-drinkable water contaminates drinkable water? - correct answer✔✔Cross-connection
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. The temperature danger zone is - correct answer✔✔ 40 ° - 140° Which equipment does not need to be sanitized after cleaning? - correct answer✔✔cooler door Where should light bulbs be shatter-resistant? - correct answer✔✔in the prep area To be hot-held on a buffet, green beans must achieve a minimum internal temperature of - correct answer✔✔ 135 ° What should a food handler do if a customer with a food allergy is mistakenly served a dish containing the allergen? - correct answer✔✔warn the guest Who should apply pesticides? - correct answer✔✔pest control operator What does the acronym ALERT represent in a food safety system? - correct answer✔✔prevent or reduce the risk of intentional food contamination What is the last step a food handler should take before handling ready-to-eat foods? - correct answer✔✔put on single use gloves 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 If it is not possible to install a backflow prevention device, what alternative method can be employed to prevent backsiphonage? - correct answer✔✔air gap What could be a potential source of contamination for an outdoor temporary serving location. - correct answer✔✔dirt floors
