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ServSafe Practice Test & Answers (40 Question Test Mistakes) with correct answers.

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2023/2024 Written for academic year
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Course ServSafe Practice
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ServSafe Practice Test & Answers (40 Question Test Mistakes) with correct answers. What is the purpose of setting critical limits in a HACCP plan? - correct answers.To identify where hazards can be eliminated. Which food may be re-served to customers? - correct answers.Unopened pre-packaged food. Hot TCS food can be held without temperature control for a maximum of? - correct answers.4 What method should never be used to thaw food? - correct answers.Place the item on a prep counter What is the third step in cleaning and sanitizing items in a three-compartment sink? - correct answers.Rinsing What is a basic characteristic of a virus? - correct answers.Requires a living host to grow What food safety practice can prevent cross-contact? - correct answers.Washing, rinsing, and sanitizing utensils before each use What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? - correct answers.30 seconds What type of thermocouple probe should be used to check the internal temperature of a beef roast? - correct answers.Penetration TCS food reheated for hot-holding must reach what temperature? - correct answers.165˚ (74˚C) for 15 seconds What organization requires Safety Data Sheets? - correct answers.Occupational Safety and Health Administration If a food-contact surface is in constant use, how often should it be cleaned and sanitized? - correct answers.Every 4 hours When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? - correct answers.60 minutes

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