SERVSAFE PRACTICE
TEST QUESTIONS WITH 100%
ACCURATE ANSWERS.
1) Garbage containers used by a business should be -- Answer ✔✔
waterproof, easy to clean, leak-proof, and durable
2) A container of chicken salad is held at 41° with a prep date of
December 17th. On December 23rd, the chicken salad should be
-- Answer ✔✔ discarded
3) Which food items provide an ideal environment for pathogen
growth -- Answer ✔✔ uncooked rice
4) Which of these is created to identify food safety risks throughout
the flow of food -- Answer ✔✔ Hazard Analysis Critical Control
Point
5) What is the correct temperature of the three-compartment sink?
-- Answer ✔✔ 110°
6) The best location for chemical detergents and sanitizers to be
stored is -- Answer ✔✔ in a storage area next to single-service
items
7) When cooking Salmon, it must reach which minimum internal
temperature for 15 seconds -- Answer ✔✔ 145°
8) Which organization certifies and or classifies equipment for food
preparation and sanitation -- Answer ✔✔ an ANSI accredited
certification program
, 9) Which foodborne illness is usually caused by incorrectly canned
food? -- Answer ✔✔ Botulism
10) Apart from ensuring that deli meats are stored at a safe
cold-holding temperature, another food safety measure involves
-- Answer ✔✔ date marking foods with a maximum of seven days
once open or prepared
11) What happens when non-potable water contaminates
drinkable water? -- Answer ✔✔ cross-connection
12) What is the final step in the process of cleaning and
sanitizing stationary equipment? -- Answer ✔✔ sanitize and allow
the surfaces and parts to air dry
13) The minimum required temperature for the final hot water
sanitizing rinse in a stationary rack single temperature machine is
-- Answer ✔✔ 180°
14) What is the meaning of the acronym FATTOM? -- Answer ✔✔
Conditions that favor the growth of most foodborne pathogens
15) What are the two items that can be obtained at a
temperature of 45° -- Answer ✔✔ Shell eggs and live claims
16) When a food handler has been diagnosed with hepatitis A
but is not displaying any symptoms of illness, the manager must
-- Answer ✔✔ exclude the food handler from the operation and
notify the regulatory authority
17) After verifying the internal temperature of a food, a food
employee neglected to perform which step when they directly
returned the thermometer case sleeve? -- Answer ✔✔ Clean and
sanitize the probe before placing it back into the thermometer
sleeve
TEST QUESTIONS WITH 100%
ACCURATE ANSWERS.
1) Garbage containers used by a business should be -- Answer ✔✔
waterproof, easy to clean, leak-proof, and durable
2) A container of chicken salad is held at 41° with a prep date of
December 17th. On December 23rd, the chicken salad should be
-- Answer ✔✔ discarded
3) Which food items provide an ideal environment for pathogen
growth -- Answer ✔✔ uncooked rice
4) Which of these is created to identify food safety risks throughout
the flow of food -- Answer ✔✔ Hazard Analysis Critical Control
Point
5) What is the correct temperature of the three-compartment sink?
-- Answer ✔✔ 110°
6) The best location for chemical detergents and sanitizers to be
stored is -- Answer ✔✔ in a storage area next to single-service
items
7) When cooking Salmon, it must reach which minimum internal
temperature for 15 seconds -- Answer ✔✔ 145°
8) Which organization certifies and or classifies equipment for food
preparation and sanitation -- Answer ✔✔ an ANSI accredited
certification program
, 9) Which foodborne illness is usually caused by incorrectly canned
food? -- Answer ✔✔ Botulism
10) Apart from ensuring that deli meats are stored at a safe
cold-holding temperature, another food safety measure involves
-- Answer ✔✔ date marking foods with a maximum of seven days
once open or prepared
11) What happens when non-potable water contaminates
drinkable water? -- Answer ✔✔ cross-connection
12) What is the final step in the process of cleaning and
sanitizing stationary equipment? -- Answer ✔✔ sanitize and allow
the surfaces and parts to air dry
13) The minimum required temperature for the final hot water
sanitizing rinse in a stationary rack single temperature machine is
-- Answer ✔✔ 180°
14) What is the meaning of the acronym FATTOM? -- Answer ✔✔
Conditions that favor the growth of most foodborne pathogens
15) What are the two items that can be obtained at a
temperature of 45° -- Answer ✔✔ Shell eggs and live claims
16) When a food handler has been diagnosed with hepatitis A
but is not displaying any symptoms of illness, the manager must
-- Answer ✔✔ exclude the food handler from the operation and
notify the regulatory authority
17) After verifying the internal temperature of a food, a food
employee neglected to perform which step when they directly
returned the thermometer case sleeve? -- Answer ✔✔ Clean and
sanitize the probe before placing it back into the thermometer
sleeve
