ServSafe #10 Review Question Preview (ID: 36013)


Practice For The Certification Test. TEACHERS: click here for quick copy question ID numbers.

Which food may be re-served to customers?
a) Unused whole fruit garnish
b) Uneaten bread
c) Unused, uncovered condiments
d) Unopened pre-packaged food

What should foodservice operators do to prevent the spread of hepatitis A?
a) Exclude staff with jaundice from the operation
b) Purchase mushrooms from approved, reputable suppliers
c) Freeze fish for 36 hours before serving
d) Cook food to minimum internal temperatures

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
a) 15 seconds
b) 60 seconds
c) 30 seconds
d) 45 seconds

What is the third step in cleaning and sanitizing items in a three-compartment sink?
a) Sanitizing
b) Air-drying
c) Washing
d) Rinsing

What type of thermocouple probe should be used to check the internal temperature of a beef roast?
a) Immersion
b) Air
c) Surface
d) Penetration

When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
a) 45 minutes
b) 60 minutes
c) 30 minutes
d) 15 minutes

Parasites are commonly associated with
a) ready-to-eat food
b) eggs
c) seafood
d) potatoes

Ciguatera toxin is commonly found in
a) cod
b) amberjack
c) amberjack
d) pollock

TCS food reheated for hot-holding must reach what temperature?
a) 145˚ (63˚C) for 15 seconds
b) 155˚ (68˚C) for 15 seconds
c) 165˚ (74˚C) for 15 seconds
d) 135˚ (57˚C) for 15 seconds

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
a) Critical limit
b) Monitoring
c) Corrective action
d) Critical control point

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