SERVSAFE PRACTICE EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
Which group of individuals has a higher risk of food borne illness? - ans -Elderly
people
Parasites are commonly associated with - ans -seafood
Ciguatera toxin is commonly found in - ans -amberjack
What is the minimum water temperature required when using hot water to
sanitize objects? - ans -171°F (77°C)
What HACCP principle is being practiced when food handlers rewash melons that
have surface dirt? - ans -Corrective action
What is the final step in cleaning and sanitizing a prep table? - ans -Allowing the
surface to air dry
What is the minimum time in an iodine sanitizer solution must be in contact with
the object being sanitized? - ans -30 seconds
If a food-contact surface is in constant use, how often should it be cleaned and
sanitized? - ans -every 4 hours
What is the third step in cleaning and sanitizing items in a three-compartment
sink? - ans -Rinsing
What type of thermocouple probe should be used to check the internal
temperature of a beef roast? - ans -Penetration
What food safety practice can prevent cross-contact? - ans -Washing, rinsing, and
sanitizing utensils before each use
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
Which group of individuals has a higher risk of food borne illness? - ans -Elderly
people
Parasites are commonly associated with - ans -seafood
Ciguatera toxin is commonly found in - ans -amberjack
What is the minimum water temperature required when using hot water to
sanitize objects? - ans -171°F (77°C)
What HACCP principle is being practiced when food handlers rewash melons that
have surface dirt? - ans -Corrective action
What is the final step in cleaning and sanitizing a prep table? - ans -Allowing the
surface to air dry
What is the minimum time in an iodine sanitizer solution must be in contact with
the object being sanitized? - ans -30 seconds
If a food-contact surface is in constant use, how often should it be cleaned and
sanitized? - ans -every 4 hours
What is the third step in cleaning and sanitizing items in a three-compartment
sink? - ans -Rinsing
What type of thermocouple probe should be used to check the internal
temperature of a beef roast? - ans -Penetration
What food safety practice can prevent cross-contact? - ans -Washing, rinsing, and
sanitizing utensils before each use
