ServSafe Practice Test 3

This is a timed quiz. You will be given 60 seconds per question. Are you ready?

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A food handler has cooled a container of chili to 70 degrees in 1 hour. How much time is left to cool the chili to 41 degrees?

Correct! Wrong!

Bulk unpackaged food in self-service areas must be labeled when

Correct! Wrong!

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

Correct! Wrong!

What rule for serving condiments should be practiced?

Correct! Wrong!

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

Correct! Wrong!

What temperature should the water be for manual dishwashing?

Correct! Wrong!

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

Correct! Wrong!

When must a food handler change gloves?

Correct! Wrong!

What is the minimum internal cooking temperature for chicken breast?

Correct! Wrong!

What must an operation do before packaging fresh juice on-site for later sale?

Correct! Wrong!

The temperature of calm chowder is checked during holdings. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soop?

Correct! Wrong!

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

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What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

Correct! Wrong!

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

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

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What should a server do when taking a food order from customers who have concerns about food allergies?

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What temperature must cooked vegetables reach to be safely hot-held for service?

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

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Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

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

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When can raw, unpackaged meat be offered for self-service?

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What should a food handler do with food after it is thawed in the microwave?

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What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

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A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

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What temperature must stuffed lobster be cooked to?

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

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What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

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Which process requires a variance from the regulatory authority?

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

Correct! Wrong!

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