ServSafe Practice Test 2
What information must be included on the label of food packaged on-site for retail sale?
A food handler has just finished storing a dry food delivery. Which step was done correctly?
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
Which of these food processes does not require a variance from a regulatory authority?
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
What information must be posted on a dishwasher?
When can glass thermometers be used?
Which item should be rejected?
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?
In a self-service area, bulk unpackaged food does not need a label if the product...
What temperature should the water be for manual dishwashing?
What scenario can lead to pest infestation?
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?
What rule for serving bread should food handlers practice?
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?
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
What is the minimum internal cooking temperature for a veal chop?
What is the first step of cleaning and sanitizing stationary equipment?
How should an item that has been recalled by its manufacturer be stored in an operation?
Why should food temperatures be taken in two different locations?
What must a food handler with an infected hand wound do to work safely with food?
What is the first step in developing a HACCP plan?
What is a cross-connection?
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?
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