WorksheetsServSafe Practice Test 3
Total questions: 9
Worksheet time: 5mins
Name
Class
Date
1.
TCS food reheated for hot-holding must reach what temperature?
a)
135° for 15 seconds
b)
145° for 15 seconds
c)
155° for 15 seconds
d)
165° for 15 seconds
2.
What method should never be used to thaw food?
a)
Place item in a cooler
b)
Place item on a prep counter
c)
Microwave the item
d)
Cook the item
3.
When partial cooking food to be nished later, what is the maximum cooking time allowed during initial cooking?
a)
60 minutes
b)
45 minutes
c)
30 minutes
d)
15 minutes
4.
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?
a)
2
b)
4
c)
6
d)
8
5.
Hot TCS food can be held without temperature control for a maximum of
a)
2 hours
b)
4 hours
c)
6 hours
d)
8 hours
6.
Which food may be re-served to customers?
a)
Unused, uncovered condiments
b)
Uneaten bread
c)
Unopened pre-packaged food
d)
Unused whole fruit garnish
7.
What is the purpose of setting critical limits in a HACCP plan?
a)
To identify potential hazards
b)
To identify where hazards can be eliminated
c)
To reduce hazards to safe levels
d)
To determine if the HACCP plan is working
8.
What is the minimum water temperature required when using hot water to sanitize objects?
a)
171°F
b)
173°F
c)
176°F
d)
179°F
9.
What is the final step in cleaning and sanitizing a prep table?
a)
Sanitizing the surface
b)
Allowing the surface to air-dry
c)
Washing the surface
d)
Rinsing the surface
100 %
