ServSafe Study Guide (100 Questions) with Verified Answers Latest Update 2025, Exams of Nursing

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ServSafe Study Guide (100 Questions) with Verified Answers

Latest Update 2025

what can you get from raw meat? - Correct AnswersE. Coli FDA defense tool - Correct AnswersA.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? - Correct Answerstreat what color is the cutting board for veggies? - Correct Answersgreen what color is the cutting board for raw meat? - Correct Answersred what should you clean and sanitize after each task? - Correct Answerswork surfaces, equipment, and utensils What is the Danger Zone? - Correct Answers41 - 135 What is the Danger Danger Zone> - Correct Answers70 - 120 how do you prevent time- temp abuse? - Correct Answersregularly record temperatures and the times they are taken. what are infrared thermometers used for? - Correct Answersused to surface temperature of food and equipment registering tape - Correct Answersindicates the highest temp. reached during use what do you do when using thermometers? - Correct Answerswash, rinse, sanitize, and air-dry before and after using them.

Cold TCS food should be received at ... - Correct Answers41 degrees or lower When should you use ice as an ingredient to keep food cool? - Correct Answersnever When should you use a glass or hands as an ice scooper? - Correct Answersnever. When do you need a variance for prepping food? - Correct Answerscuring food,preserving food, adding food additives, Packaging fresh juice on siting What is the minimum internal cooking temperature for poultry? - Correct Answers165 (for 15 seconds) What is the minimum internal cooking temp for Ratites (ostrich and emu)? - Correct Answers155 (for 15 seconds) What is the minimum internal cooking temp for seafood? - Correct Answers145 (for 15 seconds) Whats is the minimum internal cooking temp for seafood, Steaks/choppes of veal pork? - Correct Answers145 (for 4 min) What is the minimum cooking temp for fruit and veggies? - Correct Answers What do you never serve to high-risk populations? - Correct Answersraw seed sprouts, raw or under cooked eggs, meat, or seafood, over-easy eggs, raw oysters on the half shell, and rare hamburgers. What does SOP mean? - Correct AnswersStandard operating procedure? what should not be on a children menu? - Correct Answerspoultry, seafood and eggs if your menu includes raw or under cooked TCS item, you must: - Correct Answersplace a footnote at the bottom indicating the item is raw, under cooked, or contains raw or under cooked ingredients.

cold food can be held without temp control up to 6 hours if: - Correct Answersit was held at 41 degrees or lower before removing it from refrigeration. hot food can be held without temp control for up to 4 hours if: - Correct Answersit was held at 135 or higher before removing it from temp control. if you preset table wear: - Correct Answersprevent it from being contaminated. what should you do to prevent table wear from getting contaminated? - Correct Answerswrap or cover the items. when do table settings do not need to be wrapped or covered? - Correct Answersif extra table settings are removed when guests are seated and are cleaned and sanitized after guests have left. never re-serve: - Correct Answersfood returned by one customer to another customer. should you re-serve uneaten bread? - Correct Answersnever. what can be re-served? - Correct Answerswrapped crackers and bread sticks. when labeling bulk food in self serve areas: - Correct Answersmake sure the label is in plain view of the customer. what should you use to label food? - Correct Answersa card, sign, or other labeling methods. when is a label not needed for bulk unpackaged food? - Correct Answersthe food is manufactured or prepared at another regulated food pr processing plant owned by the same person. what should you do when delivering food off site? - Correct Answersuse indicated food- grade containers designed to stop food from mixing, leaking, or spilling.

when should you clean the inside of delivery trucks? - Correct Answersregularly when should you check internal temperatures? - Correct Answerswhen delivering food off-site. how should you label food? - Correct Answersuse-by date and time, an reheating and service instructions. what are correct utilities for delivering food off site? - Correct Answerssafe water for cooking, dish washing and hand washing. how should you store raw meat, poultry, and seafood? - Correct Answersseparately. how do you keep vending machine food safe? - Correct Answerscheck product shelf life daily. how do you keep TCS food safe? - Correct Answerskeep it at the right temperature how should you put fresh fruit in a vending machine? - Correct Answersyou should wash and wrap it with edible peels. at what temp should you keep TCS foods at? - Correct Answers41 or lower or 135 how should you store items? - Correct Answersearliest use by dates in the front of item with later dates. what food should you throw out? - Correct Answersfood that has passed its manufactured use by on expiration date. where should you never store food? - Correct Answerslocker rooms or dressing rooms should you sell produce treated with sulfites? - Correct Answersno

when must food be thrown out? - Correct Answersit was contaminated by bodily fluids from the nose or mouth. where should you store ice scoops? - Correct Answersoutside of the ice machine why shouldn't you use glass for scooping ice? - Correct Answersit can break and chip in the ice. how do you control time and temp abuse? - Correct Answersrecord temperatures and the times they were taken. how do you keep food safe throughout the food flow? - Correct Answersprevent cross contamination what kind of food should you buy? - Correct Answersfood that does not require much prepping or handling what are infrared laser thermometers used for? - Correct Answersthey are used to measure the surface temperature of food and equipment what should you do if an outbreak is suspected? - Correct Answerscontact the local regulatory authority. how can food handlers contaminate food? - Correct Answershave a food borne illness, have woulds that contain a pathogen? mangers must do what? - Correct Answerscreate a personal hygiene policy. what can you get from raw oysters? - Correct Answersnirovirus what is the first concept of the HACCP principle? - Correct Answersconduct a hazard analysis

what does it mean to conduct a hazard analysis? - Correct Answersidentify potential hazards in the food served by looking at how it is processed. what is the second HACCP principle? - Correct Answersdetermine critical control points what does it mean to determine critical control points? - Correct Answersfind where identified hazards can be prevented, eliminated and reduced. what is the third HACCP principle? - Correct Answersestablish critical limits what does it mean to establish critical limits? - Correct Answersprevent or eliminate the hazard what is the fourth HACCP principle? - Correct Answersestablish monitoring procedures what does it mean to establish monitoring procedures? - Correct Answersdetermine the best way to check critical limits what is the fifth HACCP principle? - Correct Answersidentify corrective actions what does it mean to identify corrective actions? - Correct Answersidentify steps that must be taken when critical limits are not met what is the sixth HACCP principle? - Correct Answersverify that he system works what does it mean to verify that he system works? - Correct Answersdetermine if the plan is working as intended what is the seventh HACCP principle? - Correct Answersestablish procedures for record keeping and documentation what does it mean to establish procedures for record keeping and documentation? - Correct Answersmonitor activities and corrective actions

when do you need a HACCP plan? - Correct Answerswhen curing food what is a ROP method? - Correct AnswersMAP what do you do once equipment has been installed? - Correct Answersit must be maintained regularly? when should you check equipment? - Correct Answersregularly where should you store waste and recycling? - Correct Answersaway from food what is a imminent health hazard? - Correct Answersa threat or danger too health what are some imminent health hazards? - Correct Answerselectrical power outages, fire and floods how do you respond to a crisis affecting the facility? - Correct Answersif it is significant stop the service where should you place your schedule for cleaning? - Correct Answerswhere everyone can see it why is it important to have a schedule? - Correct Answersso it is organized is it good for people to see your cleaning schedule? - Correct Answersyes because then they will know that they are eating at a clean restaurant how hot should water be for sanitizing? - Correct Answers what are the three different sanitizers? - Correct Answerschlorine, iodine and quarts how many seconds should you keep chlorine on the table? - Correct Answers7 seconds

how many seconds should you keep iodine and quarts on the table? - Correct Answers seconds what should you do before cleaning and sanitizing equipment? - Correct Answersunplug it how do you deny pest access? - Correct Answerscover up holes what is PCO? - Correct Answerspest control operator clean in space equipment : - Correct Answersequipment holding an dispensing TCS food must be cleaned and sanitized every day how do you clean up throw up and diarrhea? - Correct Answersuse the right equipment and chemicals what should you consider when you use chemicals? - Correct Answersif they are safe for food never do what when sanitizing in an operation? - Correct Answersdont dump waste or mop water into the urinals what is the final rinse temp in a dishwasher? - Correct Answers what is the stationary rack temp? - Correct Answers when should you clean and sanitize a prep table? - Correct Answersbefore and after use what happens if you use too much sanitizer? - Correct Answersit can poison someone and make them sick or ruin the tables and utensils