ServSafe Practice Test

ServSafe Practice Test A. +/- 2 degrees F - ANSWER-A thermometer used to measure the temperature of food must be accurate to what temperature? A. +/- 2 degrees F B. +/- 4 degrees F C. +/- 6 degrees F D. +/- 8 degrees F .A. 135 degrees - ANSWER-A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to? A. 135 degrees B. 145 degrees C. 155 degrees D. 165 degrees .A. 60 minutes - ANSWER-When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? A. 60 minutes B. 70 minutes C. 80 minutes D. 90 minutes .A. 70 degrees F - ANSWER-What is the maximum water temperature allowed when thawing food? A. 70 degrees F B. 65 degrees F C. 60 degrees F D. 55 degrees F .A. After washing hands - ANSWER-When should hand antiseptic be used? A. After washing hands B. Before washing hands C. When soap in unavailable D. When gloves are not being used .A. Air gap - ANSWER-What is the only completely reliable method for preventing backflow? A. Air gap B. Ball valve C. Cross-connection D. Vacuum breaker .A. Clean and sanitize utensils after use. - ANSWER-What should food handlers do to prevent food allergens from being transferred to food? A. Clean and sanitize utensils after use. B. Buy from approved, reputable suppliers. C. Store cold food at 41 degrees F or lower D. Label chemical containers correctly. .A. Clean plate - ANSWER-What item must customers take each time they return to a self-service area for more food? A. Clean plate B. Extra napkins C. Hand sanitizer D. New serving spoon .A. Control time and temperature - ANSWER-What is the most important way to prevent a food borne illness from bacteria? A. Control time and temperature B. Prevent cross-contamination. C. Practice good personal hygiene. D. Practice good cleaning and sanitizing .A. Created a cross-connection - ANSWER-A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? A. Created a cross-connection B. Created an air gap separation C. Prevented backflow D. Prevented atmospheric vacuuming .A. Cross-contamination - ANSWER-What is the problem with storing raw ground beef above prepped salads? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Cross-contact with allergens .A. Every 4 hours - ANSWER-If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A. Every 4 hours B. Every 5 hours C. Every 6 hours D. Every 7 hours .A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts - ANSWER-In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breast be stored in a cooler? A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B. Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C. Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon