ServSafe Practice Test 3 2

Question 1

Which of the following food items does NOT require temperature control for safety (is not a TCS food)?

Accepted Answer

Whole uncut tomatoes

Answer

Cooked beans

Answer

Sliced melons

Answer

Pasteurized dairy products

Question 2

A walk-in cooler is at 50°F (10°C). How long can TCS food safely remain in it before it must be discarded or the cooler repaired?

Accepted Answer

Up to 4 hours cumulative in the danger zone before discarding

Answer

The food is already unsafe and must be discarded immediately

Answer

Up to 2 hours, then discard

Answer

Up to 6 hours if the temperature rises no further

Question 3

What is the minimum internal temperature for cooking pork ribs?

Accepted Answer

145°F (63°C) for 15 seconds

Answer

135°F (57°C)

Answer

155°F (68°C) for 15 seconds

Answer

165°F (74°C) for 15 seconds

Question 4

What must a food manager do if they discover that frozen food was received thawed and re-frozen?

Accepted Answer

Reject the food because the temperature history is unknown

Answer

Accept the food if it is still cold to the touch

Answer

Accept if the food shows no signs of spoilage

Answer

Accept only if the supplier provides documentation of safe handling

Question 5

At what point in the flow of food does HACCP identify a 'critical control point' (CCP)?

Accepted Answer

A step at which control can be applied to prevent, eliminate, or reduce a food safety hazard

Answer

Any point where contamination could theoretically occur

Answer

The final step before food is served to customers

Answer

Any step that is monitored with a thermometer

Question 6

Food service employees must wash their hands BEFORE which of the following activities?

Accepted Answer

Before putting on single-use gloves to handle food

Answer

After using the restroom only

Answer

Before putting on a fresh apron

Answer

Before taking out the trash