ServSafe #3 Question Preview (ID: 35979)


Study Set For Certification Test. TEACHERS: click here for quick copy question ID numbers.

What temperature must cooked vegetables reach to be safely hot-held for service?
a) 155 °F (68 °C
b) 165 °F (74 °C
c) 135 °F (57 °C
d) 145 °F (63 °C

Which item is a potential physical contaminant?
a) Sanitizer
b) Sweat
c) Jewelry
d) Hand sanitizer

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
a) 115 ̊F (46 ̊C
b) 145 ̊F (62 ̊C
c) 135 ̊F (57 ̊C)
d) 125 ̊F (51 ̊C

In a self-service area, bulk unpackaged food does not need a label if the product...
a) makes a claim about health or nutrient content
b) has been prepared at an unregulated processing plant
c) has been prepared at a vendor’s processing plan
d) does not make a claim about health or nutrient content.

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
a) Test the surface first to confirm that there are no pathogens
b) Heat it to the temperature recommended by the manufacturer
c) Use a test kit to check the sanitizer’s concentration when mixing it
d) Rinse it from the surface and then apply it a second time

What condition promotes the growth of bacteria?
a) Food with a pH that is highly alkaline
b) Low levels of moisture
c) Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
d) High acidity

How should chemicals be stored?
a) Away from prep areas
b) With kitchenware
c) Above food
d) In food-storage areas

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
a) Shelled
b) Pasteurized
c) Hard-boiled
d) Pooled

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
a) Soft boiled eggs
b) Corned beef hash
c) Mayonnaise
d) Pancakes

What rule for serving condiments should be practiced?
a) Serve condiments in antimicrobial containers
b) Serve bottle condiments that remain open between uses
c) Combine bowls of leftover condiments with fresh ones
d) Serve condiments in original containers

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