ServSafe Practice Test 3 5

Question 1

A food handler who regularly takes medication for high blood pressure asks if they need to report this to their manager. What is the correct answer?

Accepted Answer

No, because it is not a foodborne illness symptom or diagnosis

Answer

Food handlers only need to report symptoms or diagnoses related to the Big 6 pathogens or conditions that can cause foodborne illness, not routine prescription medications.

Question 2

Which method is NOT an approved way to cool hot food rapidly?

Accepted Answer

Placing hot food directly into a refrigerator uncovered

Answer

Placing large amounts of hot food directly into a refrigerator raises the unit's temperature and may not cool food fast enough to pass through the danger zone safely.

Question 3

A customer reports that another guest may have a peanut allergy after the dish has been plated. What is the best action?

Accepted Answer

Prepare a completely new dish using clean equipment

Answer

Allergen cross-contact cannot be corrected by removing the allergen; a new dish prepared on thoroughly cleaned and sanitized equipment is the only safe solution.

Question 4

What does FIFO stand for in food storage management?

Accepted Answer

First In, First Out

Answer

FIFO means older product (first in) is used before newer product (first out), ensuring food is used before it expires.

Question 5

A sanitizer test strip shows the chlorine sanitizing solution is at 10 ppm. What should the food handler do?

Accepted Answer

Discard the solution and make a new batch at the correct concentration

Answer

Chlorine sanitizer below 50 ppm is not effective; the solution must be discarded and replaced with a correctly mixed batch.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Practice Test 3 5