Safe Serv Test

Question 0

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

Answer 0

2 hours

Question 1

What is the minimum internal cooking temperature for a veal chop?

Answer 1

145 degrees

Question 2

In a self - service area, bulk unpacked food does not need a label if the product…

Answer 2

Does not make a claim about health or nutrient content

Question 3

What information must be posted near a dishwasher?

Answer 3

Correct setting

Question 4

How long must a object being sanitized with a chlorine solution remaining contact with the solution?

Answer 4

7 seconds

Question 5

What temperature should the water be for manual dishwashing?

Answer 5

Must at least be 110 degrees

Question 6

What organization requires a material safety data sheet (msds) to be included with hazardous materials?

Answer 6

Occupational safety and health administration

Question 7

What is the minimum internal temperature hot food must be held at to prevent pathogen from growing?

Answer 7

135 degrees

Question 8

Why are people who take certain medications at risk for foodborne illness?

Answer 8

Their immune systems are compromised.

Question 9

Which responsibility is included in the food and drug administrations role?

Answer 9

Regulating food across state lines

Question 10

What promoted the growth of bacteria?

Answer 10

Food held between 70 and 125

Question 11

Parasites are commonly associated with what food?

Answer 11

Wild game

Question 12

What food item has been associated with salmonella typhi?

Answer 12

Beverages

Question 13

What practice should be use to prevent seafood toxins from causing a foodborne illness ?

Answer 13

Purchasing food from approved, reputable suppliers

Question 14

What symptom can be sign of a allergic reaction?

Answer 14

Wheezing or shortness of breath

Question 15

When should a food handler with a sore throat and fever be excluded from the operation?

Answer 15

When the customers served are primarily a high risk population

Question 16

When can a food handler diagnosed with jaundice return to work?

Answer 16

When approved by the regular authority

Question 17

What type of eggs must be used when preparing Rae or undercooked dishes for high risk population?

Answer 17

Pasteurized

Question 18

Which organization includes inspecting food as one of its primary responsibilities ?

Answer 18

Us department of agriculture

Question 19

What strangely can prevent cross contamination?

Answer 19

Buy food that does not require prepping

Question 20

When can raw unpackaged meat be offered for self-service?

Answer 20

At Mongolian barbeques

Question 21

Bulk packaged food in self- service must be labeled when…

Answer 21

The food is prepared by another manufacture

Question 22

What should a food handler do with food after it is thawed in the mircowave?

Answer 22

Cook it using conventional cooking equipment

Question 23

What thermometer is best suited to checking a dishwashers machine final rinse temperature?

Answer 23

Maximum registering thermometer

Question 24

What is the most important factor in choosing a food supplier ?

Answer 24

It has been inspected and complies with the local, state, and federal laws,

Question 25

What is the best method of checking the temperature for receiving of a delivery of fresh fish?

Answer 25

Insert a thermometer probe into thickets part of the fish