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 acidity level (pH) range that most pathogens prefer for growth?
Answer: 4.6–7.5 (slightly acidic to neutral)
Most pathogens grow best in the pH range of 4.6–7.5, which is slightly acidic to neutral — the same range as most proteins and cooked foods.
Which of the following describes the correct procedure for washing raw fruits and vegetables?
Answer: Wash under cool running potable water; scrub firm produce with a brush
Fruits and vegetables should be washed under cool running potable water, and firm produce should be scrubbed with a produce brush.
A manager wants to use a reduced-oxygen packaging (ROP) method for in-house production. What is required?
Answer: A variance from the regulatory authority and an approved HACCP plan
ROP methods require a variance from the regulatory authority and an approved HACCP plan because of the risk of anaerobic pathogen growth.
What is the primary responsibility of a Certified Food Protection Manager (CFPM) in a food service operation?
Answer: Ensuring the safety of the food being served through management oversight
The CFPM's primary responsibility is food safety oversight — ensuring that safe food handling practices are implemented and monitored throughout the operation.
When is it acceptable to re-serve bread that was placed on a customer's table?
Answer: If it was served in a sealed wrapper and has not been opened or contaminated
Bread in sealed, intact packaging that was not opened or contaminated may be re-served to another customer.
What is the FIRST step a manager should take when they suspect a foodborne illness outbreak has occurred in their operation?
Answer: Notify the regulatory authority and preserve all potentially implicated food
When a foodborne illness outbreak is suspected, the manager must notify the regulatory authority and preserve any food that may be implicated as evidence.