ServSafe Practice Test 2

Question 1

When can glass thermometers be used?

Accepted Answer

when enclosed in a shatterproof casing

Answer

when candy is being made

Answer

when checking liquids

Answer

when hanging in a cooler

Question 2

Why should food temperatures be taken in two different locations?

Accepted Answer

temperature may vary in the food

Answer

to ensure the thermometer is calibrated correctly

Answer

it is required by the manufacturer

Answer

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

Question 3

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?

Accepted Answer

April 8

Answer

April 4

Answer

April 10

Answer

April 12

Question 4

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

Accepted Answer

list of ingredients

Answer

pack date

Answer

storage guidelines

Answer

serving size

Question 5

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

Accepted Answer

separately from food that will be served

Answer

together with food that will be served

Answer

in vacuum-packed bags

Answer

in self-draining containers

Question 6

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

Accepted Answer

stored food away from the wall

Answer

stored food 4 inches off the floor

Answer

stored food underneath a stairwell

Answer

stored food in an empty chemical container

Question 7

Which item should be rejected?

Accepted Answer

bags of organic cookies in torn packaging

Answer

bottled mild at 41 degrees

Answer

shell eggs at an air temperature of 45 degrees

Answer

live oysters at 50 degrees

Question 8

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

Accepted Answer

24 hours

Answer

12 hours

Answer

48 hours

Answer

72 hours

Question 9

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

Accepted Answer

rare hamburgers

Answer

deviled eggs

Answer

potato salad

Answer

raw carrots

Question 10

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

Accepted Answer

labels on food

Answer

telephone

Answer

text or email message

Answer

verbal instructions