Servsafe Food Handler Test 2

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What is the final step in cleaning and sanitizing a prep table?

Correct! Wrong!

The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.

Food that is partially cooked and then finished just before service must be heated to what temperature?

Correct! Wrong!

Food that is partially cooked and then finished just before service must be heated to 165°F (74°C) for 15 seconds.

When should a shipment of fresh chicken be rejected?

Correct! Wrong!

A shipment of fresh chicken should be rejected if the receiving temperature is 50°F (10°C).

What is the purpose of setting a critical limit in the cooking process of TCS food?

Correct! Wrong!

Setting a critical limit in the cooking process of TCS food reduces hazards to safe levels.

What type of thermometer should be used to check the internal temperature of a beef roast?

Correct! Wrong!

A penetration thermometer should be used to check the internal temperature of a beef roast.

Which of the following is a TCS food?

Correct! Wrong!

TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. A baked potato is a TCS food.

Ciguatera toxin is commonly found in:

Correct! Wrong!

Ciguatera toxin is commonly found in Amberjack.

What is a basic characteristic of a virus?

Correct! Wrong!

A virus requires a living host to grow.

Which of the following is TCS food?

Correct! Wrong!

TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. A baked potato is a TCS food.

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Servsafe Food Handler Test 3

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