ServSafe Practice Test Common Errors

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

Which food may be re-served to customers?

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

What method should never be used to thaw food?

What is the third step in cleaning and sanitizing items in a three-compartment sink?

What is a basic characteristic of a virus?

What food safety practice can prevent cross-contact?

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

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

What organization requires Safety Data Sheets?

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

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

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

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?

What should foodservice operators do to prevent customer illness from Shigella spp.?