Practice Test 3 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 3 flashcards as text
Which of the following food items does NOT require temperature control for safety (is not a TCS food)?
Answer: Whole uncut tomatoes
Whole, uncut tomatoes are not TCS foods because their intact skin provides a barrier; once sliced, they become TCS foods.
A walk-in cooler is at 50°F (10°C). How long can TCS food safely remain in it before it must be discarded or the cooler repaired?
Answer: Up to 4 hours cumulative in the danger zone before discarding
TCS food can be held in the temperature danger zone for a cumulative maximum of 4 hours before it must be discarded.
What is the minimum internal temperature for cooking pork ribs?
Answer: 145°F (63°C) for 15 seconds
Pork ribs are a whole cut of pork and must be cooked to 145°F (63°C) for 15 seconds (or time-temperature equivalents).
What must a food manager do if they discover that frozen food was received thawed and re-frozen?
Answer: Reject the food because the temperature history is unknown
Food that has been thawed and re-frozen must be rejected because it is impossible to verify that safe temperature controls were maintained during thawing.
At what point in the flow of food does HACCP identify a 'critical control point' (CCP)?
Answer: A step at which control can be applied to prevent, eliminate, or reduce a food safety hazard
A CCP is a specific step in the flow of food where control measures can be applied to prevent, eliminate, or reduce a hazard to an acceptable level.
Food service employees must wash their hands BEFORE which of the following activities?
Answer: Before putting on single-use gloves to handle food
Hands must be washed before putting on gloves to prevent transferring pathogens from hands to gloves and then to food.