Serv-Safe Practice Test Questions and Answers Latest Update

When should a food handler with a sore throat and fever be excluded from the operation? - Answers-When the customers served are primarily a high-risk population What must staff members do when transferring chemicals to a new container? - Answers-Label the container Which process requires a variance from the regulatory authority? - Answers-Sprouting seeds or beans What should a server do after clearing a table? - Answers-Wash hands Bulk unpackaged food in self-service areas must be labeled when... - Answers-the manufacturer claims the food is healthy What information must be included on the label of food packaged on-site for retail sale? - Answers-List of ingredients What should a food handler do with food after it is thawed in the microwave? - Answers-Cook it using conventional cooking equipment What thermometer is best suited to checking a dishwashing machine's final rinse temperature? - Answers-Maximum registering thermometer What is the first step in developing a HACCP plan? - Answers-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)? - Answers-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? - Answers-Corrective action What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? - Answers-Throw it out When can raw, unpackaged meat be offered for self-service? - Answers-At Mongolian barbeques What strategy can prevent cross-contamination? - Answers-Buy food that does not require prepping