Practice Test 3 Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Practice Test 3 flashcards as text
A food handler who regularly takes medication for high blood pressure asks if they need to report this to their manager. What is the correct answer?
Answer: No, because it is not a foodborne illness symptom or diagnosis
Food handlers only need to report symptoms or diagnoses related to the Big 6 pathogens or conditions that can cause foodborne illness, not routine prescription medications.
Which method is NOT an approved way to cool hot food rapidly?
Answer: Placing hot food directly into a refrigerator uncovered
Placing large amounts of hot food directly into a refrigerator raises the unit's temperature and may not cool food fast enough to pass through the danger zone safely.
A customer reports that another guest may have a peanut allergy after the dish has been plated. What is the best action?
Answer: Prepare a completely new dish using clean equipment
Allergen cross-contact cannot be corrected by removing the allergen; a new dish prepared on thoroughly cleaned and sanitized equipment is the only safe solution.
What does FIFO stand for in food storage management?
Answer: First In, First Out
FIFO means older product (first in) is used before newer product (first out), ensuring food is used before it expires.
A sanitizer test strip shows the chlorine sanitizing solution is at 10 ppm. What should the food handler do?
Answer: Discard the solution and make a new batch at the correct concentration
Chlorine sanitizer below 50 ppm is not effective; the solution must be discarded and replaced with a correctly mixed batch.
Which item requires a variance from the regulatory authority before it can be served?
Answer: Raw oysters served on the half shell
Serving raw or undercooked seafood such as raw oysters requires a variance because it poses a significant risk that standard food safety practices may not adequately control.
Which is the most important reason for keeping a pest control log in a food establishment?
Answer: To document treatments, monitor effectiveness, and identify recurring infestation patterns
A pest control log helps management identify trends, evaluate the effectiveness of treatments, and take corrective actions before infestations become severe.