ServSafe Practice Test 3

Question 1

What temperature should the water be for manual dishwashing?

Accepted Answer

110 degrees

Answer

70 degrees

Answer

90 degrees

Answer

100 degrees

Question 2

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

Accepted Answer

Occupational Safety and Health Administration

Answer

Environmental Protection Agency

Answer

People for the Ethical Treatment of Animals

Answer

National Restaurant Association

Question 3

What must staff members do when transferring chemicals to a new container?

Accepted Answer

label the container

Answer

complete an Material Safety Data Sheet (MSDS) request

Answer

Log the transfer in the MSDS

Answer

store the chemical in a locked cabinet

Question 4

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

Accepted Answer

180 degrees

Answer

150 degrees

Answer

160 degrees

Answer

170 degrees

Question 5

What must food handlers do when handling ready-to-eat food?

Accepted Answer

Wear single-use gloves

Answer

Sanitize their hands

Answer

Wear an apron

Answer

Use bare hands

Question 6

Why are people who take certain medications at risk for foodborne illness?

Accepted Answer

Their immune systems are compromised

Answer

They have not built up strong immune systems

Answer

They only eat TCS food

Answer

They have hidden allergies

Question 7

What should be done with a package of flour that is received with signs of dampness on the bag?

Accepted Answer

Reject the flour and return it to the supplier

Answer

Accept the flour and place in dry storage

Answer

Dry the bag thoroughly before use

Answer

Store the bag in a cooler at 41'F (5'C) or lower

Question 8

Which responsibility is included in the Food and Drug Administration's role?

Accepted Answer

Regulating food transported across state lines

Answer

inspecting meat, poultry, and eggs

Answer

Issuing licenses and permits

Answer

Approving HACCP plans

Question 9

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Accepted Answer

135^oF (57^oC)

Answer

115^oF (46^o C)

Answer

125^o F (51^oC)

Answer

145^o F (62^o C)

Question 10

What should staff do when receiving a delivery of food and supplies?

Accepted Answer

Visually inspect all food items

Answer

Inspect non-food items first

Answer

Store it immediately and inspect it later

Answer

Stack the delivery neatly and inspect it within 12 hours