ServSafe Practice Test 3

Front

TCS food reheated for hot-holding must reach what temperature?

Back

165° for 15 seconds

Front

What method should never be used to thaw food? Options: Place item in a cooler, Microwave the item, Cook the item

Back

Place item on a prep counter

Front

When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

Back

60 minutes

Front

Food held at 41 ̊F (5 ̊C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Back

6

Front

Hot TCS food can be held without temperature control for a maximum of

Back

4 hours

Front

Which food may be re-served to customers? Options: Unused, uncovered condiments, Uneaten bread, Unopened pre-packaged food, Unused whole fruit garnish

Back

Unopened pre-packaged food

Front

What is the purpose of setting critical limits in a HACCP plan?

Back

To reduce hazards to safe levels

Front

What is the minimum water temperature required when using hot water to sanitize objects?

Back

171°F

Front

What is the final step in cleaning and sanitizing a prep table? Options: Sanitizing the surface, Allowing the surface to air-dry, Washing the surface, Rinsing the surface

Back

Allowing the surface to air-dry