SERVSAFE POST TEST | 60 QUESTIONS WITH 100% CORRECT ANSWERS |
VERIFIED | LATEST UPDATE 2025
labels on containers of ready-to-eat TCS food that was prepped on-site service must include -
ANSWER-the common name of the food
what should bee done to ready-to-eat TCS food that will be prepped on-site and held for longer
than 24 hours? - ANSWER-date-mark it
a manager has received a recall notice for a product that she has in stock. what should she do
with the product? - ANSWER-store the recalled item separately from other food.
what must be done with a food item that has passed as expiration date? - ANSWER-throw the
food out
how long can ready-to-eat TCS food be stored in a cooler? - ANSWER-7 days
when delivering food off site, how must raw meat and ready-to-eat salads be stored? -
ANSWER-store raw meat seperate from salads.
hot TCS food should be received at (?) or higher - ANSWER-135 F
which method is a safe way to thaw food? - ANSWER-as part of the cooking process
when holding hot TCS food for off-site service, at what temperature must it be held? - ANSWER-
135F or above
food being cooled must pass quickly through which temperature range to reduce pathogen
growth? - ANSWER-125F to 70F
, A food handler with a sore throat and a fever should be excluded from working in a day-care
center, because the children - ANSWER-are a high-risk population.
where should whole cuts of beef be store in a cooler? - ANSWER-below ready-to-eat food
storing raw meat separately from ready-to-eat food during transport for off-site service helps
prevent - ANSWER-cross-contamination
which is an example of physical contamination? - ANSWER-bones in fish
which type of pathogen is hepatitis A? - ANSWER-virus
a customer having an allergic reaction may show which symptom? - ANSWER-wheezing
to prevent cross-contact, - ANSWER-clean and sanitize utensils before each use.
a food handler working in a hotel removes a tuna salad from the cooler at 9 am and delivers it
to a conference room for an 11:00 am buffet luncheon, where it is held without temperature
control. By what time must the tuna salad be served or thrown out? - ANSWER-3:00pm
A food handler has been holding chicken salad for sandwiches in a cold well for seven hours.
When she checks the temperature of the chicken salad, it is 54 degree. What must the food
handler do? - ANSWER-discard the chicken salad
Cold food being held without temperature control for up to six hours cannot exceed which
temperature while it is being served? - ANSWER-70
VERIFIED | LATEST UPDATE 2025
labels on containers of ready-to-eat TCS food that was prepped on-site service must include -
ANSWER-the common name of the food
what should bee done to ready-to-eat TCS food that will be prepped on-site and held for longer
than 24 hours? - ANSWER-date-mark it
a manager has received a recall notice for a product that she has in stock. what should she do
with the product? - ANSWER-store the recalled item separately from other food.
what must be done with a food item that has passed as expiration date? - ANSWER-throw the
food out
how long can ready-to-eat TCS food be stored in a cooler? - ANSWER-7 days
when delivering food off site, how must raw meat and ready-to-eat salads be stored? -
ANSWER-store raw meat seperate from salads.
hot TCS food should be received at (?) or higher - ANSWER-135 F
which method is a safe way to thaw food? - ANSWER-as part of the cooking process
when holding hot TCS food for off-site service, at what temperature must it be held? - ANSWER-
135F or above
food being cooled must pass quickly through which temperature range to reduce pathogen
growth? - ANSWER-125F to 70F
, A food handler with a sore throat and a fever should be excluded from working in a day-care
center, because the children - ANSWER-are a high-risk population.
where should whole cuts of beef be store in a cooler? - ANSWER-below ready-to-eat food
storing raw meat separately from ready-to-eat food during transport for off-site service helps
prevent - ANSWER-cross-contamination
which is an example of physical contamination? - ANSWER-bones in fish
which type of pathogen is hepatitis A? - ANSWER-virus
a customer having an allergic reaction may show which symptom? - ANSWER-wheezing
to prevent cross-contact, - ANSWER-clean and sanitize utensils before each use.
a food handler working in a hotel removes a tuna salad from the cooler at 9 am and delivers it
to a conference room for an 11:00 am buffet luncheon, where it is held without temperature
control. By what time must the tuna salad be served or thrown out? - ANSWER-3:00pm
A food handler has been holding chicken salad for sandwiches in a cold well for seven hours.
When she checks the temperature of the chicken salad, it is 54 degree. What must the food
handler do? - ANSWER-discard the chicken salad
Cold food being held without temperature control for up to six hours cannot exceed which
temperature while it is being served? - ANSWER-70
