SERVSAFE PRACTICE TEST - 2024 /
2025
Garbageuicontainersuiuseduibyuiauibusinessuishoulduibeui-uians--
waterproof,uieasyuitouiclean,uileak-proof,uianduidurable
Auicontaineruiofuichickenuisaladuiisuihelduiatui41°uiwithuiauiprepuidateuiofuiDecemberui17th
.uiOnuiDecemberui23rd,uitheuichickenuisaladuishoulduibeui-uians--discarded
Whichuifooduiitemsuiprovideuianuiidealuienvironmentuiforuipathogenuigrowthui-uians--
uncookeduirice
Whichuiofuitheseuiisuicreateduitouiidentifyuifooduisafetyuirisksuithroughoutuitheuiflowuiofuifo
odui-uians--HazarduiAnalysisuiCriticaluiControluiPoint
Whatuiisuitheuicorrectuitemperatureuiofuitheuithree-compartmentuisink?ui-uians--110°
Theuibestuilocationuiforuichemicaluidetergentsuianduisanitizersuitouibeuistoreduiisui-uians--
inuiauistorageuiareauinextuitouisingle-serviceuiitems
WhenuicookinguiSalmon,uiituimustuireachuiwhichuiminimumuiinternaluitemperatureuiforui15
uisecondsui-uians--145°
Whichuiorganizationuicertifiesuianduioruiclassifiesuiequipmentuiforuifooduipreparationuiand
uisanitationui-uians--anuiANSIuiaccrediteduicertificationuiprogram
Whichuifoodborneuiillnessuiisuiusuallyuicauseduibyuiincorrectlyuicanneduifood?ui-uians--
Botulism
Apartuifromuiensuringuithatuideliuimeatsuiareuistoreduiatuiauisafeuicold-
holdinguitemperature,uianotheruifooduisafetyuimeasureuiinvolvesui-uians--
dateuimarkinguifoodsuiwithuiauimaximumuiofuisevenuidaysonceuiopenuioruiprepared
Whatuihappensuiwhenuinon-potableuiwateruicontaminatesuidrinkableuiwater?ui-uians--
cross-connection
Whatuiisuitheuifinaluistepuiinuitheuiprocessuiofuicleaninguianduisanitizinguistationaryuiequip
ment?ui-uians--sanitizeuianduiallowuitheuisurfacesuianduipartsuitouiairuidry
, Theuiminimumuirequireduitemperatureuiforuitheuifinaluihotuiwateruisanitizinguirinseuiinuiauis
tationaryuirackuisingleuitemperatureuimachineuiisui-uians--180°
WhatuiisuitheuimeaninguiofuitheuiacronymuiFATTOM?ui-uians--
Conditionsuithatuifavoruitheuigrowthuiofuimostuifoodborneuipathogens
Whatuiareuitheuitwouiitemsuithatuicanuibeuiobtaineduiatuiauitemperatureuiofui45°ui-uians--
Shelluieggsuianduiliveuiclaims
WhenuiauifooduihandleruihasuibeenuidiagnoseduiwithuihepatitisuiAuibutuiisuinotuidisplaying
uianyuisymptomsuiofuiillness,uitheuimanageruimustui-uians--
excludeuitheuifooduihandleruifromuitheuioperationuianduinotifyuitheuiregulatoryuiauthority
Afteruiverifyinguitheuiinternaluitemperatureuiofuiauifood,uiauifooduiemployeeuineglecteduitou
iperformuiwhichuistepuiwhenuitheyuidirectlyuireturneduitheuithermometeruicaseuisleeve?ui-
uians--
Cleanuianduisanitizeuitheuiprobeuibeforeuiplacinguiituibackuiintouitheuithermometeruisleeve
WhichuiitemuiisuiconsidereduitouibeuiinuiviolationuiofuitheuiguidelinesuioutlineduiinuitheuiFD
AuiFooduiCode?ui-uians--Rawuichickenuistoreduibelowuilunchuimeatuiinuitheuiwalk-
inuicooler
Whatuitypeuiofuicontaminationuiisuiconsidereduiwhenuimetaluishavingsuiareuifounduiinuiaui
canuiofuitomatoes?ui-uians--Physical
Whatuiisuitheuimostuiaccurateuidescriptionuiofuitheuiappropriateuiproceduresuiforuimanuall
yuicleaninguianduisanitizinguiutensilsuianduifood-
contactuisurfacesuiofuiequipmentuiinuiretailuifooduiestablishments?ui-uians--Pre-
flushuioruipre-scrape,uiwash,uirinse,uisanitize,uianduiairuidry
Whenuipracticinguiproperuihandwashing,uiwhichuiadditionaluibodyuipartuimustuialsouibeuicl
eaned?ui-uians--Exposeduipartsuiofuiforearms
Whatuiisuitheuiobjectiveuiofuiusinguiauidetergent?ui-uians--removeuifooduianduigrease
Inuitheuioccurrenceuiofuiauispecificuievent,uiituiisuinecessaryuitouipromptlyuicloseuitheuioper
ationui-uians--rodentuiinfestation
Whatuihasuitranspireduiwhenuiauicookuiemploysuioneuisetuiofuitongsuitouiflipuifishuibeforeui
flippinguisteak?ui-uians--Cross-contact
Grounduibeefuithatuihasuibeenuicookeduithoroughlyuineedsuitouibeuistoredui-uians--
aboveuialluirawuimeat
Atuiwhatuitimeuishoulduihanduiantisepticsuibeuiutilized?ui-uians--Afteruihandwashing
2025
Garbageuicontainersuiuseduibyuiauibusinessuishoulduibeui-uians--
waterproof,uieasyuitouiclean,uileak-proof,uianduidurable
Auicontaineruiofuichickenuisaladuiisuihelduiatui41°uiwithuiauiprepuidateuiofuiDecemberui17th
.uiOnuiDecemberui23rd,uitheuichickenuisaladuishoulduibeui-uians--discarded
Whichuifooduiitemsuiprovideuianuiidealuienvironmentuiforuipathogenuigrowthui-uians--
uncookeduirice
Whichuiofuitheseuiisuicreateduitouiidentifyuifooduisafetyuirisksuithroughoutuitheuiflowuiofuifo
odui-uians--HazarduiAnalysisuiCriticaluiControluiPoint
Whatuiisuitheuicorrectuitemperatureuiofuitheuithree-compartmentuisink?ui-uians--110°
Theuibestuilocationuiforuichemicaluidetergentsuianduisanitizersuitouibeuistoreduiisui-uians--
inuiauistorageuiareauinextuitouisingle-serviceuiitems
WhenuicookinguiSalmon,uiituimustuireachuiwhichuiminimumuiinternaluitemperatureuiforui15
uisecondsui-uians--145°
Whichuiorganizationuicertifiesuianduioruiclassifiesuiequipmentuiforuifooduipreparationuiand
uisanitationui-uians--anuiANSIuiaccrediteduicertificationuiprogram
Whichuifoodborneuiillnessuiisuiusuallyuicauseduibyuiincorrectlyuicanneduifood?ui-uians--
Botulism
Apartuifromuiensuringuithatuideliuimeatsuiareuistoreduiatuiauisafeuicold-
holdinguitemperature,uianotheruifooduisafetyuimeasureuiinvolvesui-uians--
dateuimarkinguifoodsuiwithuiauimaximumuiofuisevenuidaysonceuiopenuioruiprepared
Whatuihappensuiwhenuinon-potableuiwateruicontaminatesuidrinkableuiwater?ui-uians--
cross-connection
Whatuiisuitheuifinaluistepuiinuitheuiprocessuiofuicleaninguianduisanitizinguistationaryuiequip
ment?ui-uians--sanitizeuianduiallowuitheuisurfacesuianduipartsuitouiairuidry
, Theuiminimumuirequireduitemperatureuiforuitheuifinaluihotuiwateruisanitizinguirinseuiinuiauis
tationaryuirackuisingleuitemperatureuimachineuiisui-uians--180°
WhatuiisuitheuimeaninguiofuitheuiacronymuiFATTOM?ui-uians--
Conditionsuithatuifavoruitheuigrowthuiofuimostuifoodborneuipathogens
Whatuiareuitheuitwouiitemsuithatuicanuibeuiobtaineduiatuiauitemperatureuiofui45°ui-uians--
Shelluieggsuianduiliveuiclaims
WhenuiauifooduihandleruihasuibeenuidiagnoseduiwithuihepatitisuiAuibutuiisuinotuidisplaying
uianyuisymptomsuiofuiillness,uitheuimanageruimustui-uians--
excludeuitheuifooduihandleruifromuitheuioperationuianduinotifyuitheuiregulatoryuiauthority
Afteruiverifyinguitheuiinternaluitemperatureuiofuiauifood,uiauifooduiemployeeuineglecteduitou
iperformuiwhichuistepuiwhenuitheyuidirectlyuireturneduitheuithermometeruicaseuisleeve?ui-
uians--
Cleanuianduisanitizeuitheuiprobeuibeforeuiplacinguiituibackuiintouitheuithermometeruisleeve
WhichuiitemuiisuiconsidereduitouibeuiinuiviolationuiofuitheuiguidelinesuioutlineduiinuitheuiFD
AuiFooduiCode?ui-uians--Rawuichickenuistoreduibelowuilunchuimeatuiinuitheuiwalk-
inuicooler
Whatuitypeuiofuicontaminationuiisuiconsidereduiwhenuimetaluishavingsuiareuifounduiinuiaui
canuiofuitomatoes?ui-uians--Physical
Whatuiisuitheuimostuiaccurateuidescriptionuiofuitheuiappropriateuiproceduresuiforuimanuall
yuicleaninguianduisanitizinguiutensilsuianduifood-
contactuisurfacesuiofuiequipmentuiinuiretailuifooduiestablishments?ui-uians--Pre-
flushuioruipre-scrape,uiwash,uirinse,uisanitize,uianduiairuidry
Whenuipracticinguiproperuihandwashing,uiwhichuiadditionaluibodyuipartuimustuialsouibeuicl
eaned?ui-uians--Exposeduipartsuiofuiforearms
Whatuiisuitheuiobjectiveuiofuiusinguiauidetergent?ui-uians--removeuifooduianduigrease
Inuitheuioccurrenceuiofuiauispecificuievent,uiituiisuinecessaryuitouipromptlyuicloseuitheuioper
ationui-uians--rodentuiinfestation
Whatuihasuitranspireduiwhenuiauicookuiemploysuioneuisetuiofuitongsuitouiflipuifishuibeforeui
flippinguisteak?ui-uians--Cross-contact
Grounduibeefuithatuihasuibeenuicookeduithoroughlyuineedsuitouibeuistoredui-uians--
aboveuialluirawuimeat
Atuiwhatuitimeuishoulduihanduiantisepticsuibeuiutilized?ui-uians--Afteruihandwashing
