Servsafe Practice Test (50 questions and Answers latest updated 2022)

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

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