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ServSafe Food Exam Questions and Answers Verified Solutions 2024/2025
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ServSafe Food Exam Questions and Answers Verified Solutions 2024/2025
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ServSafe Food.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20FoodServSafe Food Exam Questions & Verified Answers
1. Within 2 hr of hot holding in a self-service area, the temperature of soup has dropped to
130°F. The soup is pulled from self-service area and reheated. The soup must be reheated
to a temperature of for 15 sec.
ANS 165°F
2. In order from top to bottom, how should a pan of fresh chicken breast, fresh salmon, a
carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
ANS Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts.
3. Cooking poultry to a Minimum internal temperature of 165°F for 15 sec. is an example
of which HACCP principle?
ANS Establishing critical limit
4. The appropriate concentration for an iodine sanitizer is
ANS 12.5-25 ppm
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5. What is the best way to handle recalled food items?
ANS Remove them from inventory and relocate them to a separate area.
6. The purpose of a Safety Data Sheet (SDS) is to
ANS Inform food handlers about the hazards of the chemical they use.
7. A cook checks the temperature of a soup being held for service, and it is 130°F. The
cook reheats the soup to 165°F.This is an example of -
ANS Taking a corrective action
8. The primary goal of Active Managerial Control is to reduce the risk of
ANS Foodborne illness
9. Biological contamination that can result in food poisoning are
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ANS Bacteria, Viruses, and Toxins
10. Do food handlers that are cutting raw vegetables need to change their gloves before
removing garbage from the kitchen?
ANS No,because they are no risk of cross-contamination when removing garbage.
11. Which item can be re-served to customers?
ANS Unopened prepacked food
12. When prepping food, a food handler should not wear which item?
ANS A med- ical alert bracelet
13. Which best assures that pathogens are reduced to safe levels?
ANS Cooking food to a Minimum internal temperature.
14. Floor-mounted equipment must have legs that are at least how tall?
ANS 6 in.
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