SERVSAFE PRACTICE TEST
QUESTIONS WITH CORRECT
ANSWERS
What organization requires Material Safety Data Sheets? - Answer-OSHA
What is the minimum internal cooking temperature for rice that is hot-held for
service? - Answer-135F
What food item does the Food and Drug Administration advise against offering on a
children's menu? - Answer-rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature: - Answer-165F for
15 seconds
What method should never be used to thaw food? - Answer-Place item on a prep
counter
When partial cooking food to be finished later, what is the maximum cooking time
allowed during initial cooking? - Answer-60 minutes (1 hour)
Food held at 41F or lower before being removed from refrigeration can be held
without temperature control for up to how many hours? - Answer-6 hours
Hot TCS food can be held without temperature control for a maximum of: - Answer-4
hours
Which food may be re-served to customers? - Answer-Unopened, pre-packaged
food
What is the purpose of setting a critical limits in the HACCP plan? - Answer-To
Reduce hazards to safe levels
What is the minimum water temperature required when using hot water to sanitize
objects? - Answer-171F
What HACCP principle is being practiced when food handlers rewash melons that
have surface dirt? - Answer-Corrective Action
What is the final step in cleaning and sanitizing a prep table? - Answer-allowing the
surface to air dry
How many seconds does an iodine sanitizer need to be in contact with the object
being sanitized? - Answer-30 seconds
If a food-contact surface is in constant use, how often should it be cleaned an
sanitized? - Answer-every 4 hours
QUESTIONS WITH CORRECT
ANSWERS
What organization requires Material Safety Data Sheets? - Answer-OSHA
What is the minimum internal cooking temperature for rice that is hot-held for
service? - Answer-135F
What food item does the Food and Drug Administration advise against offering on a
children's menu? - Answer-rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature: - Answer-165F for
15 seconds
What method should never be used to thaw food? - Answer-Place item on a prep
counter
When partial cooking food to be finished later, what is the maximum cooking time
allowed during initial cooking? - Answer-60 minutes (1 hour)
Food held at 41F or lower before being removed from refrigeration can be held
without temperature control for up to how many hours? - Answer-6 hours
Hot TCS food can be held without temperature control for a maximum of: - Answer-4
hours
Which food may be re-served to customers? - Answer-Unopened, pre-packaged
food
What is the purpose of setting a critical limits in the HACCP plan? - Answer-To
Reduce hazards to safe levels
What is the minimum water temperature required when using hot water to sanitize
objects? - Answer-171F
What HACCP principle is being practiced when food handlers rewash melons that
have surface dirt? - Answer-Corrective Action
What is the final step in cleaning and sanitizing a prep table? - Answer-allowing the
surface to air dry
How many seconds does an iodine sanitizer need to be in contact with the object
being sanitized? - Answer-30 seconds
If a food-contact surface is in constant use, how often should it be cleaned an
sanitized? - Answer-every 4 hours
