ServSafe Practice Test 3

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

Correct! Wrong!

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?

Correct! Wrong!

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

Correct! Wrong!

Which process requires a variance from the regulatory authority?

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 temperature should the water be for manual dishwashing?

Correct! Wrong!

What temperature must stuffed lobster be cooked to?

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

When must a food handler change gloves?

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

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

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

Correct! Wrong!

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

Correct! Wrong!

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?

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

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!

What is the minimum internal cooking temperature for chicken breast?

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

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

Correct! Wrong!

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?

Correct! Wrong!

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

Correct! Wrong!

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