SERVSAFE Practice Test Questions and Answers Graded A+

SERVSAFE Practice Test Questions and Answers Graded A+ Which group of individuals has a higher risk of food borne illness? Elderly people Parasites are commonly associated with seafood Ciguatera toxin is commonly found in amberjack Metal shavings are which type of contaminant? Physical Which is a TCS food? Baked potato What should foodservice operators do to prevent the spread of hepatitis A? Exclude staff with jaundice from the operation To wash hands correctly, a food handler must first wet hands and arms. What should foodservice operators do to prevent customer illness from Shigella spp.? Control flies inside and outside the operation What must a food handler with a hand wound do to safely work with food? Bandage the wound with an impermeable cover and wear a single-use glove What item is considered acceptable work attire for a food handler? Plain-band ring What task requires food handler to wash their hands before and after doing it? Handling raw meat, poultry, or seafood Which action requires a food handler to change gloves? The food handler is wearing gloves that have been torn How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? Place the thermometer stem into an opened container When should a shipment of fresh chicken be rejected? The receiving temperature is 50°F (10°C) Where should ground fish be stored in a cooler? Below pork roasts 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)? 7 days 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? Lettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets? Occupational Safety and Health Administration What is the minimum internal cooking temperature for green beans that are hot-held for service? 135°F (57°C) What food item foes the Food and Drug Administration advise against offering on a children's menu? Rare cheeseburgers TCS food reheated for hot-holding must reach what temperature? 165°F (74°C) for 15 seconds What method should never be used to thaw food? Place the item on a prep counter When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? 60 minutes 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? 6 Hot TCS food can be held without temperature control for a maximum of 4 hours Which food may be re-served to customers? Unopened pre-packaged food What is the purpose of setting critical limits in a HACCP plan? To reduce hazards to safe levels What is the minimum water temperature required when using hot water to sanitize objects? 171°F (77°C) What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? Corrective action What is the final step in cleaning and sanitizing a prep table? 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? 30 seconds If a food-contact surface is in constant use, how often should it be cleaned and sanitized? every 4 hours What is the third step in cleaning and sanitizing items in a three-compartment sink? Rinsing What type of thermocouple probe should be used to check the internal temperature of a beef roast? Penetration What food safety practice can prevent cross-contact? Washing, rinsing, and sanitizing utensils before each use What is the most likely cause of wheezing and hives? Food allergies What is a basic characteristic of a virus? Requires a living host to grow Where should staff members eat, drink, smoke, or chew gum? In designated areas When can a food handler with a sore throat and a fever return to work or around food? A written medical release is provided. What should a foodservice operator do when responding to a foodborne-illness outbreak? Segregate the product