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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
Uneaten bread
C
Unused whole fruit garnish
D
Unopened pre-packaged food
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
Exclude staff with jaundice from the operation
D
Cook food to minimum internal temperatures
3) What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
A
30 seconds
B
45 seconds
C
15 seconds
D
60 seconds
4) What is the third step in cleaning and sanitizing items in a three-compartment sink?
A
Air-drying
B
Sanitizing
C
Washing
D
Rinsing
5) What type of thermocouple probe should be used to check the internal temperature of a beef roast?
A
Immersion
B
Air
C
Penetration
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
45 minutes
C
15 minutes
D
30 minutes
7) Parasites are commonly associated with
A
potatoes
B
seafood
C
eggs
D
ready-to-eat food
8) Ciguatera toxin is commonly found in
A
amberjack
B
pollock
C
amberjack
D
cod
9) TCS food reheated for hot-holding must reach what temperature?
A
155˚ (68˚C) for 15 seconds
B
145˚ (63˚C) for 15 seconds
C
135˚ (57˚C) for 15 seconds
D
165˚ (74˚C) for 15 seconds
10) What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
A
Critical control point
B
Critical limit
C
Monitoring
D
Corrective action
*select an answer for all questions
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