ServSafe food handler Practice Test -.pdf file:///C:/Users/HP/Desktop/SSSSSSS/ServSafe%20food%20handler
SERVSAFE PRACTICE TEST
1. Garbage containers used by a business should be
ANS waterproof, easy to clean,leak-proof, and durable
2. A container of chicken salad is held at 41° with a prep date of December17th. On
December 23rd, the chicken salad should be
ANS discarded
3. Which food items provide an ideal environment for pathogen growth
ANS un-cooked rice
4. Which of these is created to identify food safety risks throughout the flowof food
ANS Hazard Analysis Critical Control Point
5. What is the correct temperature of the three-compartment sink?
ANS 110°
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,ServSafe food handler Practice Test -.pdf file:///C:/Users/HP/Desktop/SSSSSSS/ServSafe%20food%20handler
6. The best location for chemical detergents and sanitizers to be stored is
ANS ina storage area next to single-service items
7. When cooking Salmon, it must reach which minimum internal temperaturefor 15
seconds
ANS 145°
8. Which organization certifies and or classifies equipment for food prepara-tion and
sanitation
ANS an ANSI accredited certification program
9. Which foodborne illness is usually caused by incorrectly canned food?
ANS -
Botulism
10. Apart from ensuring that deli meats are stored at a safe cold-holding temperature,
another food safety measure involves
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,ServSafe food handler Practice Test -.pdf file:///C:/Users/HP/Desktop/SSSSSSS/ServSafe%20food%20handler
ANS date marking foods with amaximum of seven daysonce open or prepared
11. What happens when non-potable water contaminates drinkable water?
ANS -
cross-connection
12. What is the final step in the process of cleaning and sanitizing stationaryequipment?
ANS sanitize and allow the surfaces and parts to air dry
13. The minimum required temperature for the final hot water sanitizing rinsein a
stationary rack single temperature machine is
ANS 180°
14. What is the meaning of the acronym FATTOM?
ANS Conditions that favor thegrowth of most foodborne pathogens
15. What are the two items that can be obtained at a temperature of 45°
ANS Shelleggs and live claims
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