Exam (elaborations)
Exam (elaborations) ServeSafe
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ENTAILS QUESTONS AND ANSWERS
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ServSafe Post Test | 60 Questions with 100%Correct Answers | Verified | Latest Update
, a food contact surface must be cleaned and sanitized - CORRECT ANSWERS-before
working with the different type of food
a food handler has cooled a container of chili to 70 in 1 hour how much time is left to
cool the chili to 41 - CORRECT ANSWERS-5 hours
a food handler is prepping a seafood coconut curry dish on April 4th and using shrimp
and scallops shrimp as used by date of April 8th in the scallops use by date is April 10th
what is the use by date for the seafood - CORRECT ANSWERS-April 8th
a food handler who is just retired his or her apron should do what before chopping
cooked chicken - CORRECT ANSWERS-wash hands and change gloves
a high temperature dishwashers final rinse should be at what temperature - CORRECT
ANSWERS-180
a manager must notify the local regulatory authority of a food handler has what
symptom - CORRECT ANSWERS-jaundice
after handling raw me in before handling produce what should food handlers do with
their gloves - CORRECT ANSWERS-wash hands and change then
an example of TCS food is
A) dried parsley
B) diced cranberries
C) chopped celery
D) sliced cantaloupe - CORRECT ANSWERS-d
at least how many readings should be taken when measuring the temperature of fresh
meat poultry or seafood - CORRECT ANSWERS-2
cold TCS food being held for off-site service must be at what temperature - CORRECT
ANSWERS-41
containers for transporting food for off-site service must be food-grade leak-proof and -
CORRECT ANSWERS-insulated
food being cooled must pass quickly through which temperature range to reduce
pathogen growth - CORRECT ANSWERS-125 - 70
food for off-site service should be labeled with a use-by date and time and - CORRECT
ANSWERS-reheating and service instructions
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