Serv-Safe Practice Test Questions & Answers

What is the purpose of setting critical limits in a HACCP plan? - Answers-To identify where hazards can be eliminated. Which food may be re-served to customers? - Answers-Unopened pre-packaged food. Hot TCS food can be held without temperature control for a maximum of? - Answers-4 What method should never be used to thaw food? - Answers-Place the item on a prep counter What is the third step in cleaning and sanitizing items in a three-compartment sink? - Answers-Rinsing What is a basic characteristic of a virus? - Answers-Requires a living host to grow What food safety practice can prevent cross-contact? - 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? - Answers-30 seconds What type of thermocouple probe should be used to check the internal temperature of a beef roast? - Answers-Penetration TCS food reheated for hot-holding must reach what temperature? - Answers-165˚ (74˚C) for 15 seconds What organization requires Safety Data Sheets? - Answers-Occupational Safety and Health Administration If a food-contact surface is in constant use, how often should it be cleaned and sanitized? - Answers-Every 4 hours When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? - Answers-60 minutes In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? - Answers-Lettuce, fresh halibut, fresh beef roast, ground chicken