Servsafe Practice Test Overview

Servsafe Practice Test (50 questions) 1. Who has the higher risk of foodborne illness? Elderly people 2. Parasites are commonly associated with: seafood 3. Ciguatera Toxin is commonly found in: amberjack 4. What is a TCS Food? Baked potato 5. Metal shavings are which type of contaminant Physical 6. What should foodservice operations do to prevent the spread of hepatitis A? Exclude staff with jaundice from the operation 7. To wash hands properly, a food handler must wash hands and arms first 8. What should foodservice operators do to pre- Control flies inside and outvent customer illness from Shigella spp.? side of the operation. 9. What must a food handler with a hand wound Bandage the wound with do to safely work with food? an impermeable cover and wear a single-use glove 10. What items are considered acceptable work attire for a food handler? Plain-band ring 11. What task requires food handlers to wash their hands before and after doing it? Handling raw meat, poultry, or seafood 12. Which action requires a food handler to change their gloves? The food handler is wearing gloves that have been torn. 13. How should the temperature of a shipment of Place the thermometer cottage cheese be taken when it arrives in the stem into an opened conoperation? tainer 14. When should a shipment of fresh chicken be The receiving temperature rejected? is 50F 1/4 Servsafe Practice Test (50 questions) 15. Where should ground fish be stored in a cool- below the pork roasts er? 16. What is the maximum number of days that 7 days ready-to-eat food can be stored if held at 41F? 17. In top-to-bottom order, how should a fresh Lettuce, fresh halibut, fresh beef roast, fresh halibut, lettuce, and a pan of beef roast, ground chicken ground chicken be stored? 18. What organization requires Material Safety Data Sheets? OSHA 19. What is the minimum internal cooking temper- 135F ature for rice that is hot-held for service? 20. What food item does the Food and Drug Ad- rare cheeseburgers ministration advise against offering on a children's menu? 21. TCS food reheated for hot-holding must reach 165F for 15 seconds what temperature: 22. What method should never be used to thaw food? Place item on a prep counter 23. When partial cooking food to be finished later, 60 minutes (1 hour) what is the maximum cooking time allowed during initial cooking? 24. Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours? 6 hours 25. Hot TCS food can be held without temperature 4 hours control for a maximum of: 26. Which food may be re-served to customers? Unopened, pre-packaged food 2/4 Servsafe Practice Test (50 questions) 27. What is the purpose of setting a critical limits To Reduce hazards to safe in the HACCP plan? levels 28. What is the minimum water temperature required when using hot water to sanitize objects? 171F 29. What HACCP principle is being practiced Corrective Action when food handlers rewash melons that have surface dirt? 30. What is the final step in cleaning and sanitiz- allowing the surface to air ing a prep table? dry 31. How many seconds does an iodine sanitizer 30 seconds need to be in contact with the object being sanitized? 32. If a food-contact surface is in constant use, every 4 hours how often should it be cleaned an sanitized? 33. What is the third step in cleaning and sanitiz- Rinsing ing items in a 3-compartment sink? 34. What type of thermocouple probe should be Penetration used to check the internal temperature of a beef roast? 35. What food safety practice can prevent cross-contact? Washing, rinsing, and sanitizing, utensils before each use. 36. What is the most likely cause of wheezing and Food allergies hives? 37. What is a basic characteristic of a virus? requires a living host 38. Where should staff members eat, drink, smoke, or chew gum? In designed areas 3/4 Servsafe Practice Test (50 questions) 39. When can a food handler with a sore throat A written medical release is and a fever return to work with or be around provided food? 40. What should a foodservice operator do when Segreate the product responding to a foodborne-illness outbreak? 41. What bacteria is commonly linked with poul- Salmonella spp. try, eggs, dairy products and produce? 42. Scombroid poisoning can be prevented by: purchasing fish from approved, reputable suppliers 43. Jaundice is a symptom of which foodborne illness? Hepatitis A 44. Food must be cooled from 135F to ______ within 2 hours 70F 45. What type of container should be used to Insulated transport TCS food from the place of preparation to the place of service? 46. A back-up of raw sewage has occurred in the close the affected area and kitchen. What should happen next? clean it. 47. What is coving? curved, sealed edge between a floor and a wall 48. What is the definition of sanitizing? Reducing the pathogens on a surface to safe levels 49. Which reason should an inspector close an operation? Infestation of cockroaches or mice 50. Where should dirty clothing be stored inside in non-absorbent containthe operation? ers or washable laundry bags 4/4