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ServSafe Test

Enter the letter for the matching Answer
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1.
An infestation of cockroaches or mice could force an inspector to
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2.
What is the minimum internal cooking temperature for seafood?
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3.
What type of container should be used to transport TCS food from the place of prep to the place of service?
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4.
Which piece of jewelry is a foodhandler allowed to wear
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5.
Foodhandlers should wash their hands before and after
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6.
Leftover chili to be put in hot-holding must be reheated to
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7.
Wheezing and hives are symptoms of __
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8.
What should a manager of quick-service operation do if a foodhandler reports having a sore throat and a fever?
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9.
What is the definition of sanitizing?
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10.
As a part of handwashing, foodhandlers must scrub their hands and arms for
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11.
Macaroni salad should be stored where in relation to raw salmon
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12.
What is the purpose of MSDS sheets?
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13.
You must ___ and ___ utensils before each use to prevent cross-contact.
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14.
Which probe should be used to check the temperature of a port roast?
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15.
Which is a biological contaminant
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16.
For which condition should you reject a shipment of fresh chicken
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17.
All ready to eat TCS food that will be stored for longer than ___ hours must be labeled.
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18.
Jaundice is a symptom of which foodborne illness?
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19.
TCS stands for
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20.
Which bacteria is commonly linked with cooked rice dishes?
A.
Temperature Controlled for Safety
B.
plain band ring
C.
Ciguatera toxin in red snapper
D.
above
E.
10-15 seconds
F.
24
G.
allergies
H.
No USDA or state department of agriculture inspection stamp
I.
Insulated
J.
handling raw meat, poultry or seafood
K.
Penetration
L.
145* F or higher for 15 seconds
M.
Hepatitis A
N.
Restrict them from working with food
O.
Bacillus cereus
P.
165* F for 15 seconds within 2 hours
Q.
to inform staff of safe use and hazards associated with chemicals used in the operation.
R.
Reducing the pathogens on a surface to safe levels.
S.
close an operation
T.
clean and sanitize
Type the Answer that corresponds to the displayed Question.
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21.
An ___ ___ is the only certain way to prevent backflow.
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22.
What is the 3rd step in cleaning and sanitizing a cutting board?
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23.
on-the-job training takes staff away from their ____ and this is a disadvantage
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24.
How long can refrigerated food that is prepped on-site be stored in a cooler?
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25.
Food should never be thawed at this temp.
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26.
___-____ relies on volunteers acting out a script.
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27.
Food must be cooled from 135* F to __ within 2 hours.
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28.
A stockpot of soup that needs to cool should be placed in this
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29.
Which is TCS food?
Type the Question that corresponds to the displayed Answer.
incorrect
30.
Curved, sealed edge between the floor and wall.

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