Back to AI Flashcard MakerHealthcare /Servsafe Practice Test (50 Questions) Part 2
Servsafe Practice Test (50 Questions) Part 2
This deck contains flashcards based on a variety of food safety and HACCP questions from the Servsafe practice test.
Which food may be re-served to customers?
Unopened, pre-packaged food
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Key Terms
Term
Definition
Which food may be re-served to customers?
Unopened, pre-packaged food
What is the purpose of setting a critical limits in the HACCP plan?
To Reduce hazards to safe levels
What is the minimum water temperature required when using hot water to sanitize objects?
171F
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
Corrective Action
What is the final step in cleaning and sanitizing a prep table?
allowing the surface to air dry
How many seconds does an iodine sanitizer need to be in contact with the object being sanitized?
30 seconds
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| Term | Definition |
|---|---|
Which food may be re-served to customers? | Unopened, pre-packaged food |
What is the purpose of setting a critical limits in the HACCP plan? | To Reduce hazards to safe levels |
What is the minimum water temperature required when using hot water to sanitize objects? | 171F |
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? | Corrective Action |
What is the final step in cleaning and sanitizing a prep table? | allowing the surface to air dry |
How many seconds does an iodine sanitizer need to be in contact with the object being sanitized? | 30 seconds |
If a food-contact surface is in constant use, how often should it be cleaned and sanitized? | every 4 hours |
What is the third step in cleaning and sanitizing items in a 3-compartment sink? | Rinsing |
What type of thermocouple probe should be used to check the internal temperature of a beef roast? | Penetration |
What food safety practice can prevent cross-contact? | Washing, rinsing, and sanitizing, utensils before each use. |
What is the most likely cause of wheezing and hives? | Food allergies |
What is a basic characteristic of a virus? | requires a living host |
Where should staff members eat, drink, smoke, or chew gum? | In designed areas |
When can a food handler with a sore throat and a fever return to work with or be around food? | A written medical release is provided |
What should a foodservice operator do when responding to a foodborne-illness outbreak? | Segregate the product |
What bacteria is commonly linked with poultry, eggs, dairy products and produce? | Salmonella spp. |
Scombroid poisoning can be prevented by: | purchasing fish from approved, reputable suppliers |
Jaundice is a symptom of which foodborne illness? | Hepatitis A |
Food must be cooled from 135F to ______ within 2 hours | 70F |
What type of container should be used to transport TCS food from the place of preparation to the place of service? | Insulated |
A back-up of raw sewage has occurred in the kitchen. What should happen next? | close the affected area and clean it. |
What is coving? | curved, sealed edge between a floor and a wall |
What is the definition of sanitizing? | Reducing the pathogens on a surface to safe levels |
Which reason should an inspector close an operation? | Infestation of cockroaches or mice |
Where should dirty clothing be stored inside the operation? | in non-absorbent containers or washable laundry bags |