ServSafe Practice Test 3 2

Question 1

Which of the following food items does NOT require temperature control for safety (is not a TCS food)?

Accepted Answer

Whole uncut tomatoes

Answer

Whole, uncut tomatoes are not TCS foods because their intact skin provides a barrier; once sliced, they become TCS foods.

Question 2

A walk-in cooler is at 50°F (10°C). How long can TCS food safely remain in it before it must be discarded or the cooler repaired?

Accepted Answer

Up to 4 hours cumulative in the danger zone before discarding

Answer

TCS food can be held in the temperature danger zone for a cumulative maximum of 4 hours before it must be discarded.

Question 3

What is the minimum internal temperature for cooking pork ribs?

Accepted Answer

145°F (63°C) for 15 seconds

Answer

Pork ribs are a whole cut of pork and must be cooked to 145°F (63°C) for 15 seconds (or time-temperature equivalents).

Question 4

What must a food manager do if they discover that frozen food was received thawed and re-frozen?

Accepted Answer

Reject the food because the temperature history is unknown

Answer

Food that has been thawed and re-frozen must be rejected because it is impossible to verify that safe temperature controls were maintained during thawing.

Question 5

At what point in the flow of food does HACCP identify a 'critical control point' (CCP)?

Accepted Answer

A step at which control can be applied to prevent, eliminate, or reduce a food safety hazard

Answer

A CCP is a specific step in the flow of food where control measures can be applied to prevent, eliminate, or reduce a hazard to an acceptable level.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Practice Test 3 2