ServSafe Practice Test || Revised Study Set

ServSafe Practice Test || Revised Study Set Garbage containers used by a business should be *Ans* waterproof, easy to clean, leakproof, and durable A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be *Ans* discarded Which food items provide an ideal environment for pathogen growth *Ans* uncooked rice Which of these is created to identify food safety risks throughout the flow of food *Ans* Hazard Analysis Critical Control Point What is the correct temperature of the three-compartment sink? *Ans* 110° The best location for chemical detergents and sanitizers to be stored is *Ans* in a storage area next to single-service items When cooking Salmon, it must reach which minimum internal temperature for 15 seconds *Ans* 145° Which organization certifies and or classifies equipment for food preparation and sanitation *Ans* an ANSI accredited certification program Which foodborne illness is usually caused by incorrectly canned food? *Ans* Botulism Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure involves *Ans* date marking foods with a maximum of seven daysonce open or prepared What happens when non-potable water contaminates drinkable water? *Ans* crossconnection What is the final step in the process of cleaning and sanitizing stationary equipment? *Ans* sanitize and allow the surfaces and parts to air dry The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single temperature machine is *Ans* 180° What is the meaning of the acronym FATTOM? *Ans* Conditions that favor the growth of most foodborne pathogens