ServSafe Practice Test 3

What should a food handler do with food after it is thawed in the microwave?

cook it using conventional cooking equipment

cover the food to prevent it from drying out

check the temperature in at least 2 places

let the food stand for 2 minutes before cooking

Correct! Wrong!

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?

12:00 p.m.

2:00 p.m.

3:00 p.m.

4:00 p.m.

Correct! Wrong!

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

Quanlity of the food

Potential allergens

Reheating instructions

Storage requirements

Correct! Wrong!

A food handler has cooled a container of chili to 70 degrees in 1 hour. How much time is left to cool the chili to 41 degrees?

2 hours

3 hours

4 hours

5 hours

Correct! Wrong!

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

pancakes

soft boiled eggs

corned beef hash

mayonnaise

Correct! Wrong!

What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

time-temperature indicator

infrared thermometer

maximum registering thermometer

immersion probe

Correct! Wrong!

What should staff do when receiving a delivery of food and supplies?

Inspect non-food items first

Store it immediately and inspect it later

Visually inspect all food items

Stack the delivery neatly and inspect it within 12 hours

Correct! Wrong!

What must an operation do before packaging fresh juice on-site for later sale?

obtain a variance

freeze the juice

hold produce at 41 degrees or lower

contact OSHA

Correct! Wrong!

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?

heat the food to destroy pathogens

throw it out

recondition the food

make sure food has not been time-temperature abused

Correct! Wrong!

What should a server do when taking a food order from customers who have concerns about food allergies?

describe each menu item to customers who ask, including any "secret" ingredients

explain the symptoms of an allergic reaction to customers before they order

when customers arrive, tell them the food may cause allergic reactions

tell customers with food allergies they will not be able to receive service

Correct! Wrong!

What temperature should the water be for manual dishwashing?

70 degrees

90 degrees

100 degrees

110 degrees

Correct! Wrong!

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

115^oF (46^o C)

125^o F (51^oC)

135^oF (57^oC)

145^o F (62^o C)

Correct! Wrong!

Which responsibility is included in the Food and Drug Administration's role?

inspecting meat, poultry, and eggs

Issuing licenses and permits

Regulating food transported across state lines

Approving HACCP plans

Correct! Wrong!

When can raw, unpackaged meat be offered for self-service?

At organic food stands

At Mongolian barbeques

When the meat is high quality

When the meat is frozen

Correct! Wrong!

What must food handlers do when handling ready-to-eat food?

Wear single-use gloves

Sanitize their hands

Wear an apron

Use bare hands

Correct! Wrong!

Why are people who take certain medications at risk for foodborne illness?

Their immune systems are compromised

They have not built up strong immune systems

They only eat TCS food

They have hidden allergies

Correct! Wrong!

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

Rinse it from the surface and then apply it a second time

Test the surface first to confirm that there are no pathogens

Use a test kit to check the sanitizer's concentration when mixing it

Heat it to the temperature recommended by the manufacturer

Correct! Wrong!

The temperature of calm chowder is checked during holdings. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soop?

Hazard analysis

Verification

Monitoring

Corrective action

Correct! Wrong!

Bulk unpackaged food in self-service areas must be labeled when

the food is prepared on the premises.

the manufacturer claims the food is healthy

the food is prepared by another manufacturer

the food supports pathogen growth

Correct! Wrong!

What temperature must stuffed lobster be cooked to?

135 degrees for 4 minutes

145 degrees for 4 minutes

155 degrees for 15 seconds

165 degrees for 15 seconds

Correct! Wrong!

What temperature must cooked vegetables reach to be safely hot-held for service?

135 degrees

145 degrees

155 degrees

165 degrees

Correct! Wrong!

What should be done with a package of flour that is received with signs of dampness on the bag?

Reject the flour and return it to the supplier

Accept the flour and place in dry storage

Dry the bag thoroughly before use

Store the bag in a cooler at 41'F (5'C) or lower

Correct! Wrong!

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

Environmental Protection Agency

Occupational Safety and Health Administration

People for the Ethical Treatment of Animals

National Restaurant Association

Correct! Wrong!

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

150 degrees

160 degrees

170 degrees

180 degrees

Correct! Wrong!

Which process requires a variance from the regulatory authority?

Smoking food to enhance flavor

Serving wild game

Serving imported cheese

Sprouting seeds or beans

Correct! Wrong!

What must staff members do when transferring chemicals to a new container?

label the container

complete an Material Safety Data Sheet (MSDS) request

Log the transfer in the MSDS

store the chemical in a locked cabinet

Correct! Wrong!

What is the minimum internal cooking temperature for chicken breast?

135 degrees

145 degrees

155 degrees

165 degrees

Correct! Wrong!

When must a food handler change gloves?

after 1 hour of constant use

as soon as they become dirty or torn

at the end of the shift

every 6 hours

Correct! Wrong!

What rule for serving condiments should be practiced?

Serve condiments in original containers

Serve condiments in antimicrobial containers

Combine bowls of leftover condiments with fresh ones

Serve bottle condiments that remain open between uses

Correct! Wrong!

ServSafe Practice Test 3

What should a food handler do with food after it is thawed in the microwave?

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?

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

A food handler has cooled a container of chili to 70 degrees in 1 hour. How much time is left to cool the chili to 41 degrees?

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

What should staff do when receiving a delivery of food and supplies?

What must an operation do before packaging fresh juice on-site for later sale?

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?

What should a server do when taking a food order from customers who have concerns about food allergies?

What temperature should the water be for manual dishwashing?

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Which responsibility is included in the Food and Drug Administration's role?

When can raw, unpackaged meat be offered for self-service?

What must food handlers do when handling ready-to-eat food?

Why are people who take certain medications at risk for foodborne illness?

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

The temperature of calm chowder is checked during holdings. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soop?

Bulk unpackaged food in self-service areas must be labeled when

What temperature must stuffed lobster be cooked to?

What temperature must cooked vegetables reach to be safely hot-held for service?

What should be done with a package of flour that is received with signs of dampness on the bag?

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

Which process requires a variance from the regulatory authority?

What must staff members do when transferring chemicals to a new container?

What is the minimum internal cooking temperature for chicken breast?

When must a food handler change gloves?

What rule for serving condiments should be practiced?

ServSafe – Alcohol Test

ServSafe Purchasing, Receiving, and Storage Test

Purchasing, Receiving And Storage Test 3

ServSafe Facilities, Cleaning & Sanitizing, and Pest Management Test 2

ServSafe Manager Exam 5

ServSafe Foodborne Microorganisms & Allergens Test

What should a food handler do with food after it is thawed in the microwave?

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?

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

A food handler has cooled a container of chili to 70 degrees in 1 hour. How much time is left to cool the chili to 41 degrees?

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

What should staff do when receiving a delivery of food and supplies?

What must an operation do before packaging fresh juice on-site for later sale?

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?

What should a server do when taking a food order from customers who have concerns about food allergies?

What temperature should the water be for manual dishwashing?

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Which responsibility is included in the Food and Drug Administration's role?

When can raw, unpackaged meat be offered for self-service?

What must food handlers do when handling ready-to-eat food?

Why are people who take certain medications at risk for foodborne illness?

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

The temperature of calm chowder is checked during holdings. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soop?

Bulk unpackaged food in self-service areas must be labeled when

What temperature must stuffed lobster be cooked to?

What temperature must cooked vegetables reach to be safely hot-held for service?

What should be done with a package of flour that is received with signs of dampness on the bag?

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

Which process requires a variance from the regulatory authority?

What must staff members do when transferring chemicals to a new container?

What is the minimum internal cooking temperature for chicken breast?

When must a food handler change gloves?

What rule for serving condiments should be practiced?

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