ServSafe Practice Test 2024 Manager & Food Handler 40 Questions Answers

which group of individuals has a higher risk of foodborn illness a teenagers B elderly people C women D vegetarians answer B elderly people parasites are commonly associated with a seafood B eggs C potatoes D ready to eat food answer a seafood seat a toxin is commonly found in a amberjack b Pollock c tuna D Cod answer a amberjack which is a TCS food a Saltines b bananas C baked potato D coffee answer C baked potato metal shavings are which type of contaminant a biological B physical C chemical D microbial answer B physical what should Food Service operators do to prevent the spread of hepatitis A a cook food to minimum internal temperatures B freeze fish for 36 hours before serving C exclude staff with jaundice from the operation D purchase mushrooms from approved reputable suppliers answer C exclude staff with jaundice from the operation to wash hands correctly a food handler must first a apply soap B wet hands and arms C scrub hands and arms vigorously D use a single-use paper towel to dry Hands answer B wet hands and arms what should Food Service operators do to prevent customer illness from shagel species a freeze food at temperatures below 0 degrees B exclude food handlers diagnosed with jaundice C purchase shellfish from approved suppliers d control flies inside and outside the operation answer d control flies inside and outside the operation what must a food handler with a hand wound do to safely work with food a bandage the wound with an impermeable cover and wear a single- use glove B bandage the wound and avoid contact with food for the rest of the shift C wash the wound and wear a single-use glove D apply iodine solution and a permeable bandage answer a bandage the wound with an impermeable cover and wear a single use glove what item is considered acceptable work attire for a food handler a false eyelashes B nail polish C plain band ring D antimicrobial plastic watch band answer C plain band ring what task requires food handlers to wash their hands before and after doing it a taking out garbage B touching clothing or aprons C handling raw meat poultry or seafood D using chemicals that might affect food safety answer C handling raw meat poultry or seafood which action requires a food handler to change gloves a the food handler is working with raw seafood at temperatures above 41f 5 C B the food handler is prepping raw chicken on a yellow cutting board C the food handler has been working with raw ground beef for an hour D the food handler is wearing gloves that have been torn answer D the food 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 a use an air probe to check the temperature of the delivery truck B hold an infrared thermometer to the outside of the case or carton C place the thermometer stem between shipping boxes for a reading D place the thermometer stem into an open container answer D place the thermometer stem into an open container when should a shipment of fresh chicken be rejected a the Flesh of the chicken appears moist B Shell stock identification tags are not attached to the container C the Flesh of the chicken is firm and springs back when touched D the receiving temperature is 50 f 10 C answer D the receiving temperature is 50 f 10 C where should ground fish be stored in a cooler a above shellfish B below ground poultry C above ready to eat food D below pork roasts answer D below pork roasts what is the maximum number of days that ready to eat food prepared on site can be stored if held at 41f 5 C A 3 days B 5 days c 7 Days D 10 days answer c 7 Days in top to bottom order how should a fresh beef roast fresh halit lettuce and a pan of ground chicken be stored in a cooler a lettuce fresh beef roast ground chicken Fresh halit B lettuce fresh halit fresh beef frast ground chicken C fresh halit lettuce ground chicken fresh beef frast D fresh hbit fresh beef frast ground chicken lettuce answer B lettuce fresh halit fresh beef roast ground chicken what organization requires material safety data sheets a Food and Drug Administration B occupational safety and health administration C Environmental Protection Agency D National Restaurant Association answer B occupational safety and health administration what is the minimum internal cooking temperature for green beans that are hot held for service a 165 F 74 c b 155 F 68 c c 145 F 63 c d 135 F 57 C answer D 135 F 57 C what food item does the Food and Drug Administration advise against offering on a children's menu a rare cheeseburgers B egg salad c peanut butter and jelly sandwiches D fried shrimp answer a rare cheeseburgers TCS food reheated for hot holding must reach what temperature a 135 F 57 C 45 seconds B 145 F 63 C 4 15 seconds C 155 F 68 C 4 15 seconds D 165 F 74 C 4 15 seconds answer D 165 F 74 C 4 15 seconds what method should never be used to thaw food a place the item in a cooler B place the item on a prep counter C microwave the item D cook the item answer B 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 a 60 Minutes B 45 minutes C 30 minutes D 15 minutes answer a 60 Minutes food held at 41f 5c or lower before being removed from Refrigeration can be held without temperature control for up to how many hours a 2 hours B 4 hours C 6 hours D 8 hours answer C 6 hours hot TCS food can be held without temperature control for a maximum of a 2 hours B 4 hours C 6 hours D 8 hours answer B for hours which food may be reserved to customers a unused uncovered condiments B uneaten bread C unopened prepackaged food D unused whole fruit garnish answer C unopened prepackaged food what is the purpose of setting critical limits in a hacked plan a to identify potential hazards B to identify where hazards can be eliminated C to reduce hazards to safe levels D to determine if the hack plan is working answer C to reduce hazards to safe levels what is the minimum water temperature required when using hot water water to sanitize objects a 171f 77 c b 173f 78 c c 176 F 80 c d 179 F 81 C answer a 171 F 77 C what hack principle is being practiced when food handlers re wash melons that have surface dirt a monitoring B corrective action C critical limit D critical control Point answer B corrective action what is the final step in cleaning and sanitizing a prep table a sanitizing the surface B allowing the surface to air dry C washing the surface D rinsing the surface answer B allowing the surface to air dry what is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized a 15 seconds B 30 seconds C 45 seconds D 6 60 seconds answer B 30 seconds if a food contact surface is in constant use how often should it be cleaned and sanitized a every 2 hours B every 4 hours C every 6 hours D every 8 hours answer B every 4 hours what is the third step in cleaning and sanitizing items in a three compartment sink a sanitizing B air drying C rinsing D washing answer C rinsing what type of thermocouple probe should be used to check the internal temperature of a beef roast a air B surface C immersion D penetration answer D penetration what food safety practice can prevent cross contact a using only food grade equipment B washing rinsing and sanitizing utensils before each use C keeping food Frozen until use D purchasing food from approved reputable suppliers answer B washing rinsing and sanitizing utensils before each use what is the most likely cause of wheezing and hives a food allergies B neuro virus c chel spp d hepatitis A answer a food allergies what is a basic characteristic of a virus a destroyed by cooking B grows in food C requires a living host to grow D commonly found in cattle intestines answer C requires a living host to grow where should staff members eat eat drink smoke or chew gum a where customers eat B in dishwashing areas C outside the kitchen door d in designated areas answer D in designated areas when can a food handler with a sore throat and a fever returned to work with or around food a the fever is gone for 24 hours B the sore throat is gone c a written medical release is provided D no symptoms are experienced for 24 hours answer c a written medical release is provided what should a food service operator do when responding to a foodborn illness outbreak a notify the media B segregate the product C close the operation for the day D ask customers for proof of their symptoms answer B segregate the product

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Id: RwShxAECI3A

Length: 17min 20sec (1040 seconds)

Published: Tue Nov 21 2023