Iowa Servsafe Exam with 100%
Correct Answers
What is the purpose of setting critical limits in a HACCP plan? - ANS-To identify where
hazards can be eliminated
What HACCP principle is being practiced when food handlers rewash melons that have
surface dirt? - ANS-Corrective action
Metal shavings are which type of contaminant? - ANS-physical
Which action requires a food handler to change gloves? - ANS-The food handler is
wearing gloves that have been torn
What is the minimum internal cooking temperature for green beans that are hot-held for
service? - ANS-135˚F (57˚C)
TCS food reheated for hot-holding must reach what temperature? - ANS-165˚ (74˚C) for
15 seconds
What type of thermocouple probe should be used to check the internal temperature of a
beef roast? - ANS-penetration
What is the third step in cleaning and sanitizing items in a three-compartment sink? -
ANS-rinsing
Parasites are commonly associated with - ANS-seafood
What should a foodservice operator do when responding to a foodborne-illness
outbreak? - ANS-Segregate the product
What is the minimum water temperature required when using hot water to sanitize
objects? - ANS-171 F
What food safety practice can prevent cross-contact? - ANS-Washing, rinsing, and
sanitizing utensils before each use
Which food may be re-served to customers? - ANS-Unopened pre-packaged food
What food item does the Food and Drug Administration advise against offering on a
children's menu? - ANS-Rare cheeseburgers
, Which group of individuals has a higher risk of foodborne illness? - ANS-elderly people
Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held
without temperature control for up to how many hours? - ANS-6 hours
What must a food handler with a hand-wound do to safely work with food? - ANS-
Bandage the wound with an impermeable cover and wear a single-use glove
Hot TCS food can be held without temperature control for a maximum of - ANS-4 hours
To wash hands correctly, a food handler must first - ANS-wet hands and arms
Which is TCS food? - ANS-baked potato
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of
ground chicken be stored in a cooler? - ANS-Lettuce, fresh halibut, fresh beef roast,
ground chicken
If a food-contact surface is in constant use, how often should it be cleaned and
sanitized? - ANS-every 4 hours
What task requires food handlers to wash their hands before and after doing it? - ANS-
Handling raw meat, poultry, or seafood
What should foodservice operators do to prevent customer illness from Shigella spp.? -
ANS-Control flies inside and outside the operation
What item is considered acceptable work attire for a food handler? - ANS-Plain band
ring
What is the final step in cleaning and sanitizing a prep table? - ANS-Allowing the
surface to air-dry
When should a shipment of fresh chicken be rejected? - ANS-The receiving
temperature is 50 ̊F (10 ̊C)
What is the maximum number of days that ready-to-eat food prepared on-site can be
stored if held at 41˚F (5˚C)? - ANS-7 days
Where should staff members eat, drink, smoke, or chew gum? - ANS-In designated
areas
What organization requires Safety Data Sheets? - ANS-Occupational Safety and Health
Administration
Correct Answers
What is the purpose of setting critical limits in a HACCP plan? - ANS-To identify where
hazards can be eliminated
What HACCP principle is being practiced when food handlers rewash melons that have
surface dirt? - ANS-Corrective action
Metal shavings are which type of contaminant? - ANS-physical
Which action requires a food handler to change gloves? - ANS-The food handler is
wearing gloves that have been torn
What is the minimum internal cooking temperature for green beans that are hot-held for
service? - ANS-135˚F (57˚C)
TCS food reheated for hot-holding must reach what temperature? - ANS-165˚ (74˚C) for
15 seconds
What type of thermocouple probe should be used to check the internal temperature of a
beef roast? - ANS-penetration
What is the third step in cleaning and sanitizing items in a three-compartment sink? -
ANS-rinsing
Parasites are commonly associated with - ANS-seafood
What should a foodservice operator do when responding to a foodborne-illness
outbreak? - ANS-Segregate the product
What is the minimum water temperature required when using hot water to sanitize
objects? - ANS-171 F
What food safety practice can prevent cross-contact? - ANS-Washing, rinsing, and
sanitizing utensils before each use
Which food may be re-served to customers? - ANS-Unopened pre-packaged food
What food item does the Food and Drug Administration advise against offering on a
children's menu? - ANS-Rare cheeseburgers
, Which group of individuals has a higher risk of foodborne illness? - ANS-elderly people
Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held
without temperature control for up to how many hours? - ANS-6 hours
What must a food handler with a hand-wound do to safely work with food? - ANS-
Bandage the wound with an impermeable cover and wear a single-use glove
Hot TCS food can be held without temperature control for a maximum of - ANS-4 hours
To wash hands correctly, a food handler must first - ANS-wet hands and arms
Which is TCS food? - ANS-baked potato
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of
ground chicken be stored in a cooler? - ANS-Lettuce, fresh halibut, fresh beef roast,
ground chicken
If a food-contact surface is in constant use, how often should it be cleaned and
sanitized? - ANS-every 4 hours
What task requires food handlers to wash their hands before and after doing it? - ANS-
Handling raw meat, poultry, or seafood
What should foodservice operators do to prevent customer illness from Shigella spp.? -
ANS-Control flies inside and outside the operation
What item is considered acceptable work attire for a food handler? - ANS-Plain band
ring
What is the final step in cleaning and sanitizing a prep table? - ANS-Allowing the
surface to air-dry
When should a shipment of fresh chicken be rejected? - ANS-The receiving
temperature is 50 ̊F (10 ̊C)
What is the maximum number of days that ready-to-eat food prepared on-site can be
stored if held at 41˚F (5˚C)? - ANS-7 days
Where should staff members eat, drink, smoke, or chew gum? - ANS-In designated
areas
What organization requires Safety Data Sheets? - ANS-Occupational Safety and Health
Administration
