ServSafe Practice Test 2

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

telephone

text or email message

labels on food

verbal instructions

Correct! Wrong!

What factors influence the effectiveness of a chemical sanitizer?

conccentration, temperature, contact time, pH, and water hardness

concentration, absorbncy, moisture, alkalinity, salinity

concentration, protein, acidity, air temperature, strength

concentration, water activity, reactivity, pressure, density

Correct! Wrong!

In a self-service area, bulk unpackaged food does not need a label if the product...

makes a claim about health or nutrient content

does not make a claim about health or nutrient content

had been prepared at an unregulated processing plant

has been prepared at a vendor's processing plant

Correct! Wrong!

Which of these food processes does not require a variance from a regulatory authority?

smoking food as a method to preserve it

buying bean sprouts from a reputable supplier

curing food

pasteurizing juice on-site

Correct! Wrong!

What information must be posted on a dishwasher?

manufacturer phone number

correct settings

recommended sanitizing amounts

schedule for cleaning

Correct! Wrong!

What must a food handler with an infected hand wound do to work safely with food?

cover the wound with an impermeable cover and wear a single-use glove

avoid working with raw food until the wound is completely dry

place a bandage on the wound

apply hand sanitizer to the wound

Correct! Wrong!

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 degrees. What HACCP principle is addressed by cooking the duck breast to 165 degrees?

hazard analysis

verification

monitoring

critical limit

Correct! Wrong!

What temperature should the water be for manual dishwashing?

70 degrees

90 degrees

100 degrees

110 degrees

Correct! Wrong!

What is the first step of cleaning and sanitizing stationary equipment?

take off removable parts

unplug the unit

spray the surface with cleanser

wash the equipment surface using hot water

Correct! Wrong!

Lasagna was removed from hot holding for service at 11:00 AM. By what time must it be served or thrown out?

12:00 PM

2:00 PM

3:00 PM

4:00 PM

Correct! Wrong!

What should be dome with preset, unwrapped utensils that appear to be unused after guests have left the table?

wrap the utensils with a clean napkin

leave the utensils for the next guest

clean and sanitize the utensils

wipe off the utensils and reuse

Correct! Wrong!

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

2 hours

4 hours

6 hours

8 hours

Correct! Wrong!

What scenario can lead to pest infestation?

storing recyclables in paper bags

cleaning up spills around garbage containers

rotating products using the FIFO method

Installing air curtains above doors

Correct! Wrong!

What information must be included on the label of food packaged on-site for retail sale?

pack date

list of ingredients

storage guidelines

serving size

Correct! Wrong!

When can glass thermometers be used?

when candy is being made

when checking liquids

when enclosed in a shatterproof casing

when hanging in a cooler

Correct! Wrong!

Which item should be rejected?

bags of organic cookies in torn packaging

bottled mild at 41 degrees

shell eggs at an air temperature of 45 degrees

live oysters at 50 degrees

Correct! Wrong!

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

deviled eggs

potato salad

raw carrots

rare hamburgers

Correct! Wrong!

What is the first step in developing a HACCP plan?

identify corrective actions

conduct a hazard analysis

establish monitoring procedures

determine critical control points

Correct! Wrong!

How should an item that has been recalled by its manufacturer be stored in an operation?

together with food that will be served

separately from food that will be served

in vacuum-packed bags

in self-draining containers

Correct! Wrong!

A food handler has just finished storing a dry food delivery. Which step was done correctly?

stored food away from the wall

stored food 4 inches off the floor

stored food underneath a stairwell

stored food in an empty chemical container

Correct! Wrong!

What is the minimum internal cooking temperature for a veal chop?

135 degrees

145 degrees

155 degrees

165 degrees

Correct! Wrong!

What is a cross-connection?

backflow of clean water into dirty water

physical link between safe water and dirty water

water transport vehicle

approved public water main

Correct! Wrong!

Why should food temperatures be taken in two different locations?

to ensure the thermometer is calibrated correctly

it is required by the manufacturer

to ensure the thermometer is accurate to +/-2 degrees

temperature may vary in the food

Correct! Wrong!

What rule for serving bread should food handlers practice?

do no re-serve uneaten bread

reheat uneaten bread before serving to other customers

recycle unused, uncovered butter for use in other food items

clean and sanitize bread baskets between each customer

Correct! Wrong!

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

April 4

April 8

April 10

April 12

Correct! Wrong!

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

12 hours

24 hours

48 hours

72 hours

Correct! Wrong!

ServSafe Practice Test 2

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

What factors influence the effectiveness of a chemical sanitizer?

In a self-service area, bulk unpackaged food does not need a label if the product...

Which of these food processes does not require a variance from a regulatory authority?

What information must be posted on a dishwasher?

What must a food handler with an infected hand wound do to work safely with food?

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 degrees. What HACCP principle is addressed by cooking the duck breast to 165 degrees?

What temperature should the water be for manual dishwashing?

What is the first step of cleaning and sanitizing stationary equipment?

Lasagna was removed from hot holding for service at 11:00 AM. By what time must it be served or thrown out?

What should be dome with preset, unwrapped utensils that appear to be unused after guests have left the table?

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

What scenario can lead to pest infestation?

What information must be included on the label of food packaged on-site for retail sale?

When can glass thermometers be used?

Which item should be rejected?

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

What is the first step in developing a HACCP plan?

How should an item that has been recalled by its manufacturer be stored in an operation?

A food handler has just finished storing a dry food delivery. Which step was done correctly?

What is the minimum internal cooking temperature for a veal chop?

What is a cross-connection?

Why should food temperatures be taken in two different locations?

What rule for serving bread should food handlers practice?

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

Servsafe Food Handler Test 2

ServSafe Personal Hygiene Test 3

Food Handler Practice Test 4

ServSafe Practice Test 3

Allergens Practice Test 2

Allergens Practice Test 3

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

What factors influence the effectiveness of a chemical sanitizer?

In a self-service area, bulk unpackaged food does not need a label if the product...

Which of these food processes does not require a variance from a regulatory authority?

What information must be posted on a dishwasher?

What must a food handler with an infected hand wound do to work safely with food?

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 degrees. What HACCP principle is addressed by cooking the duck breast to 165 degrees?

What temperature should the water be for manual dishwashing?

What is the first step of cleaning and sanitizing stationary equipment?

Lasagna was removed from hot holding for service at 11:00 AM. By what time must it be served or thrown out?

What should be dome with preset, unwrapped utensils that appear to be unused after guests have left the table?

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

What scenario can lead to pest infestation?

What information must be included on the label of food packaged on-site for retail sale?

When can glass thermometers be used?

Which item should be rejected?

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

What is the first step in developing a HACCP plan?

How should an item that has been recalled by its manufacturer be stored in an operation?

A food handler has just finished storing a dry food delivery. Which step was done correctly?

What is the minimum internal cooking temperature for a veal chop?

What is a cross-connection?

Why should food temperatures be taken in two different locations?

What rule for serving bread should food handlers practice?

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

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