Practice Test 2 Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Practice Test 2 flashcards as text
What is the maximum acceptable receiving temperature for fresh fish?
Answer: 41°F (5°C)
Fresh fish must be received at 41°F (5°C) or below to be accepted.
A food manager notices that a food handler did not wash their hands after handling raw ground beef before touching ready-to-eat salad greens. What type of contamination has occurred?
Answer: Cross-contamination
Pathogens from raw ground beef were transferred to the ready-to-eat salad via the food handler's hands — this is cross-contamination.
Which of the following symptoms requires a food handler to be RESTRICTED to non-food contact duties (not excluded from work)?
Answer: Sore throat with fever when serving a general population
A sore throat with fever requires restriction to non-food contact duties when serving a general population, but not full exclusion.
Which chemical sanitizer is effective over the widest range of water pH levels?
Answer: Quaternary ammonium compounds (quats)
Quaternary ammonium compounds (quats) are effective over a wider pH range than chlorine or iodine sanitizers.
Why is it important to calibrate thermometers regularly in a food service operation?
Answer: To ensure accurate temperature readings that protect food safety
Regular calibration ensures that thermometers provide accurate readings, which are essential for verifying safe cooking, cooling, and storage temperatures.
A manager receives a delivery of pasteurized liquid eggs. What temperature must they be received at?
Answer: 41°F (5°C) or below
Pasteurized liquid eggs are a TCS food and must be received at 41°F (5°C) or below.