SERVSAFE PRACTICE EXAM QUESTIONS WITH CORRECT DETAILED ANSWERS | ALREADY GRADED A+RECENT VERSION

SERVSAFE PRACTICE EXAM QUESTIONS WITH CORRECT DETAILED ANSWERS | ALREADY GRADED A+RECENT VERSION 1) What is the most important factor in choosing a food supplier? - answer it has been inspected and complies with local, state, and federal laws. 2) what is the correct temperature for receiving cold tcs food? - answer 41 f or lower 3) milk can e received at 45 f under what condition? - answer it is cooled to 41 f or lower in 4 hours 4) live shellfish must be received with what documentation? - answer shell stock identification tag 5) what should be done with an item that has been recalled? - answer remove the item from inventory and place it in a secure location 6) what is required when receiving fish that will be served raw or partially cooked? - answer it must be correctly frozen before you receive it 7) frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? - answer time-temperature abuse 8) how should cartons of coleslaw be checked for correct receiving temperature? - answer open a carton and insert a thermometer stem into the food. 9) shucked oysters must be - answer purchased from an approved supplier 10) dairy products, other than milk, must be received at or below - answer 41 f 11) fresh ground beef is delivered at an internal temperature of 42 f. The meat is bright cherry red color with a fresh odor and no apparent signs of spoilage. The receiving food handler should - answer reject the delivery 12) partially thawed, torn packages of frozen steaks are delivered to an operation. The manager should - answer reject the entire delivery 13) once received, fresh poultry should be - answer stored at an internal temperature of 41 f or lower 14) which food item should be rejected at receiving? - answer live shellfish without a shell stock identification tag 15) receiving staff should be trained to store cold food first in order to avoid - answer time-temperature abuse 16) what must be included on the label of tcs food that was prepped in-house? - answer date that the food should be thrown out 17) how long can ready to eat tcs food that was prepped in house be stored if it was held at 41 f? - answer 7 days 18) when storing food using the fifo method, where should the food with the earliest use by dates be stored? - answer in front of food with later use by dates 19) how far above the floor should food be stored? - answer at least 6 inches 20) what is the problem with storing raw ground beef above prepped salads? - answer cross-contamination 21) in top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? - answer lettuce, fresh salmon, fresh pork roast, fresh chicken breasts 22) a food handler is prepping a seafood coconut curry dish on april 4, using shrimp and scallops. The shrimp has a use by date of april 8, and the scallops have a use by date of april 10. What is the use by date for the seafood curry? - answer april 8 23) what information must be included on the label of food packaged on site for retail sale? - answer list of ingredients 24) raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw poultry. The raw ground pork should be placed above the - answer poultry 25) the ambient air thermometer in a hot holding unit must be located - answer in the coolest part of the unit 26) where should ground fish be stored in a cooler? - answer below pork roasts 27) which food item prepped on site requires a label indicating the major allergen contained in the food? - answer chicken fried in peanut oil 28) correct food storage practices include placing raw - answer pork below sandwhiches 29) how should open, bagged, dry food such as flour, rice, and sugar be stored? - answer in labeled, approved food containers with tight-fitting lids. 30) what type of eggs must be used when preparing raw or under cooked dishes for high risk population? - answer pasteurized 31) what is the maximum water temperature allowed when thawing food under running water? - answer 70 f 32) what must food handlers do to food immediately after thawing it in the microwave oven? - answer cook it 33) what can occur if prep tales are not clean and sanitized between uses? - answer cross contamination 34) a food handler thaws several frozen turkeys on a prep table. What is the danger that this pose to the food? - answer time temperature abuse 35) a food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? - answer time temperature abuse 36) what is the minimum internal cooking temperature for stuffed pork chops? - answer 165 f for 15 seconds 37) what is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? - answer 165 f 38) what is the minimum internal cooking temperature for eggs that will be hot held for service? - answer 155 f for 15 seconds 39) what is the minimum internal cooking temperature for ground beef? - answer 155 f for 15 seconds 40) what temperature must tcs food be reheated to if it will be hot held? - answer 165 f for 15 seconds 41) which food should not be offered on a children's menu? - answer rare hamburger 42) a food handler can cool a stockpot of clam chowder by placing in into a - answer sink of ice water 43) reheating tcs food to an internal temperature of 165 f for 15 seconds must occur within how many hours? - answer 2 44) a preschool cafeteria manager protects young children's health by serving - answer pasteurized eggs 45) chili is reheated in the microwave to 155 f. Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process? - answer reheating it to 155 f. 46) food being cooled whose temperature has not decreased from 135 f to 41 f within 6 hours must be - answer discarded 47) when thawing meat, it must e kept cold in order to - answer minimize the growth of bacteria 48) leftover beef stew being reheated for hot holding must reach which minimum internal temperature of 15 seconds? - answer 165 f 49) what is the first step in cooling a 10 pound roast quickly and correctly? - answer cutting it into smaller pieces 50) all parts of raw food cooked in a microwave must reach which temperature for 2 minutes? - answer 165 f 51) what should a food handler do first to cool a large stockpot of soup? - answer divide it in to smaller containers 52) fruits and vegetables that are cooked for hot holding must reach a temperature of - answer 135 f 53) poultry has been correctly cooked when it heats to which minimum internal temperature for 15 seconds? - answer 165 f 54) which food is safe to eat if cooked to a minimum internal temperature of 145 f for at least 15 seconds? - answer baked fish 55) a prep cook removes a beef roast from the freezer at 10 am. By 7 pm the roast is cool to touch but it appears that the center is still frozen. The prep cook should - answer throw out the roast 56) ice for use as a food or cooling medium must be - answer made from drinkable water 57) when thawing tcs food under running water the water temperature must not exceed - answer 70 f 58) when cooking raw foods in a microwave food must be - answer stirred midway through the cooking process 59) after cooking tcs food in the microwave to a minimum internal temperature of 165 f for 15 seconds. Which step should be taken next? - answer allow food to stand covered for 2 minutes after cooking to obtain an even tmeperature