ServSafe Practice Test & Answers With Complete Solutions

When should a food handler with a sore throat and fever be excluded from the operation? Correct Answer: When the customers served are primarily a high-risk population What must staff members do when transferring chemicals to a new container? Correct Answer: Label the container Which process requires a variance from the regulatory authority? Correct Answer: Sprouting seeds or beans What should a server do after clearing a table? Correct Answer: Wash hands Bulk unpackaged food in self-service areas must be labeled when... Correct Answer: the manufacturer claims the food is healthy What information must be included on the label of food packaged on-site for retail sale? Correct Answer: List of ingredients What should a food handler do with food after it is thawed in the microwave? Correct Answer: Cook it using conventional cooking equipment What thermometer is best suited to checking a dishwashing machine's final rinse temperature? Correct Answer: Maximum registering thermometer What is the first step in developing a HACCP plan? Correct Answer: Conduct a hazard analysis A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? Correct Answer: 5 hours The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? Correct Answer: Corrective action