SERVSAFE Practice Test UPDATED Exam
Questions and CORRECT Answers
42. In a self service area, bulk unpackaged food does not need a label if the product. -
CORRECT ANSWER - B) does not make a claim about health or nutrient content
43. The temp of duck breast is checked during cooking. According to the operation's policy, the
duck breast must be cooked for 16 min to allow the internal temp to reach 165*f (74*c). What
HACCP pinciple is addressed by cooking the duck breast to 165*F - CORRECT
ANSWER - D) critical limit
44. What must a food handler with and infected hand wound do to work safely with food? -
CORRECT ANSWER - A) cover the wound with an impermeable cover and wear a single
use glove
45. Which of these food procedures does not require a variance from a regulatory authority? -
CORRECT ANSWER - B) buying bean sprouts from a reputable supplier
46. What is cross contamination? - CORRECT ANSWER - B) physical link between safe
water and dirty water
47. What information must be posted on a dishwasher? - CORRECT ANSWER - B)
correct settings
48. What scenario can lead to pest infestation? - CORRECT ANSWER - A) storing
recyclables in paper bags
49. What is the first step in developing a HACCP plan? - CORRECT ANSWER - B)
conduct hazard analysis
50. What factors influence the effectiveness of a chemical sanitizer? - CORRECT
ANSWER - A) concentration, temperature, contact time, pH, and water hardness
, 51. What is the first step of cleaning and sanitizing stationary equipment? - CORRECT
ANSWER - B) unplug the unit
52. What temp should the water be for manual dishwashing? - CORRECT ANSWER - D)
must be at least 110*F (43*C)
53. What organization requires a material safety data sheet (MSDS) to be included with
hazardous chemicals? - CORRECT ANSWER - B) occupational safety and health
administration
54. What must staff members do when transferring chemicals to a new container? - CORRECT
ANSWER - A) label the container
55. What temp must a high temp dishwasher's final sanitizing rinse be? - CORRECT
ANSWER - D) at least 180*F (82*C)
56. What must food handlers do when handling ready to eat food? - CORRECT
ANSWER - A) wear single use gloves
57. Why are people who take certain medications at risk for food borne illness? - CORRECT
ANSWER - A) their immune systems are compromised
58. What should be done with a package of flour that is received with signs of dampness on the
bag? - CORRECT ANSWER - A) reject the flour and return it to the supplier
59. Which responsibility is included in the food and drug administration's role? - CORRECT
ANSWER - C) regulating food transported across state lines
60. What is the minimum internal temperature hot food must be held at to prevent pathogens
from growing? - CORRECT ANSWER - C) 135*F (57*c)
Questions and CORRECT Answers
42. In a self service area, bulk unpackaged food does not need a label if the product. -
CORRECT ANSWER - B) does not make a claim about health or nutrient content
43. The temp of duck breast is checked during cooking. According to the operation's policy, the
duck breast must be cooked for 16 min to allow the internal temp to reach 165*f (74*c). What
HACCP pinciple is addressed by cooking the duck breast to 165*F - CORRECT
ANSWER - D) critical limit
44. What must a food handler with and infected hand wound do to work safely with food? -
CORRECT ANSWER - A) cover the wound with an impermeable cover and wear a single
use glove
45. Which of these food procedures does not require a variance from a regulatory authority? -
CORRECT ANSWER - B) buying bean sprouts from a reputable supplier
46. What is cross contamination? - CORRECT ANSWER - B) physical link between safe
water and dirty water
47. What information must be posted on a dishwasher? - CORRECT ANSWER - B)
correct settings
48. What scenario can lead to pest infestation? - CORRECT ANSWER - A) storing
recyclables in paper bags
49. What is the first step in developing a HACCP plan? - CORRECT ANSWER - B)
conduct hazard analysis
50. What factors influence the effectiveness of a chemical sanitizer? - CORRECT
ANSWER - A) concentration, temperature, contact time, pH, and water hardness
, 51. What is the first step of cleaning and sanitizing stationary equipment? - CORRECT
ANSWER - B) unplug the unit
52. What temp should the water be for manual dishwashing? - CORRECT ANSWER - D)
must be at least 110*F (43*C)
53. What organization requires a material safety data sheet (MSDS) to be included with
hazardous chemicals? - CORRECT ANSWER - B) occupational safety and health
administration
54. What must staff members do when transferring chemicals to a new container? - CORRECT
ANSWER - A) label the container
55. What temp must a high temp dishwasher's final sanitizing rinse be? - CORRECT
ANSWER - D) at least 180*F (82*C)
56. What must food handlers do when handling ready to eat food? - CORRECT
ANSWER - A) wear single use gloves
57. Why are people who take certain medications at risk for food borne illness? - CORRECT
ANSWER - A) their immune systems are compromised
58. What should be done with a package of flour that is received with signs of dampness on the
bag? - CORRECT ANSWER - A) reject the flour and return it to the supplier
59. Which responsibility is included in the food and drug administration's role? - CORRECT
ANSWER - C) regulating food transported across state lines
60. What is the minimum internal temperature hot food must be held at to prevent pathogens
from growing? - CORRECT ANSWER - C) 135*F (57*c)
