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ServSafe #10 Review
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) Which food may be re-served to customers?
A
Unused, uncovered condiments
B
Unused whole fruit garnish
C
Unopened pre-packaged food
D
Uneaten bread
2) What should foodservice operators do to prevent the spread of hepatitis A?
A
Freeze fish for 36 hours before serving
B
Purchase mushrooms from approved, reputable suppliers
C
Cook food to minimum internal temperatures
D
Exclude staff with jaundice from the operation
3) What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
A
45 seconds
B
30 seconds
C
15 seconds
D
60 seconds
4) What is the third step in cleaning and sanitizing items in a three-compartment sink?
A
Sanitizing
B
Rinsing
C
Washing
D
Air-drying
5) What type of thermocouple probe should be used to check the internal temperature of a beef roast?
A
Air
B
Penetration
C
Immersion
D
Surface
6) When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
A
60 minutes
B
15 minutes
C
30 minutes
D
45 minutes
7) Parasites are commonly associated with
A
seafood
B
eggs
C
ready-to-eat food
D
potatoes
8) Ciguatera toxin is commonly found in
A
pollock
B
amberjack
C
cod
D
amberjack
9) TCS food reheated for hot-holding must reach what temperature?
A
135˚ (57˚C) for 15 seconds
B
145˚ (63˚C) for 15 seconds
C
165˚ (74˚C) for 15 seconds
D
155˚ (68˚C) for 15 seconds
10) What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
A
Critical limit
B
Corrective action
C
Critical control point
D
Monitoring
*select an answer for all questions
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