SERVSAFE PRACTICE EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+

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SERVSAFE PRACTICE EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+

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SERVSAFE PRACTICE EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+

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SERVSAFE PRACTICE EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+

Which group of individuals has a higher risk of food borne illness? - ans -Elderly
people

Parasites are commonly associated with - ans -seafood

Ciguatera toxin is commonly found in - ans -amberjack

What is the minimum water temperature required when using hot water to
sanitize objects? - ans -171°F (77°C)

What HACCP principle is being practiced when food handlers rewash melons that
have surface dirt? - ans -Corrective action

What is the final step in cleaning and sanitizing a prep table? - ans -Allowing the
surface to air dry

What is the minimum time in an iodine sanitizer solution must be in contact with
the object being sanitized? - ans -30 seconds

If a food-contact surface is in constant use, how often should it be cleaned and
sanitized? - ans -every 4 hours

What is the third step in cleaning and sanitizing items in a three-compartment
sink? - ans -Rinsing

What type of thermocouple probe should be used to check the internal
temperature of a beef roast? - ans -Penetration

What food safety practice can prevent cross-contact? - ans -Washing, rinsing, and
sanitizing utensils before each use

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Uploaded on: May 10, 2025
Number of pages: 4
Written in: 2024/2025
Type: Exam (elaborations)
Contains: Questions & answers

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