ServSafe Practice Test & Answers (80 Question Mistake) with correct answers. 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)? - correct answers.5 hours Bulk unpackage d food in self -service areas must be labeled when... - correct answers.the manufacturer claims the food is healthy How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? - correct answers.6 hours Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? - correct answers.3:00 p.m. Single -use gloves are not required when... - correct answers.washing produce The temperature of clam chowder is checke d 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? - correct answers.Corrective action The temperature of duck breast is checked during cooking. Accordin g to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)? - correct answers.Critical limit What informa tion must be included on the label of a container of ready -to-eat TCS food prepped on -site for retail sale? - correct answers.Potential allergens What information must be included on the label of food packaged on -site for retail sale? - correct answers.Li st of ingredients What is the first step in developing a HACCP plan? - correct answers.Conduct a hazard analysis What is the first step of cleaning and sanitizing stationary equipment? - correct answers.Unplug the unit
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ServSafe Practice Test & Answers (80 Question Mistake) with correct answers.
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ServSafe Practice Test & Answers (80 Question Mistake) with correct answers. 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)? - correct answers.5 hours Bulk unpackaged food in self-service areas must be labeled when... - correct manufacturer claims the food is healthy How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? - correct answers.6 hours Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? - correct answers.3:00 p.m. Single-use gloves are not required when... - correct ng produce 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? - correct answers.Corrective action The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)? - correct answers.Critical limit What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? - correct answers.Potential allergens What information must be included on the label of food packaged on-site for retail sale? - correct answers.List of ingredients What is the first step in developing a HACCP plan? - correct answers.Conduct a hazard analysis What is the first step of cleaning and sanitizing stationary equipment? - correct answers.Unplug the unit
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