ServSafe Practice Test 2

Questions and Answers

Time and Temperature Abuse happens when:

Foods are not held at the proper temperature or cooled properly

At which part of the flow of food is food safety the biggest concern?

Throughout the entire flow of food

After touching the hair, scratching the skin or rubbing the face, a food service worker must:

Wash their hands

Food service workers can use hand sanitizer in place of hand washing.

False Signup and view all the answers

Food can be contaminated:

At any time while being handled Signup and view all the answers

Food contaminants include (select all that apply):

Chemical Signup and view all the answers

An example of a corrective action to time-temperature abuse is:

Reheating food that was being held below 135 degrees Signup and view all the answers

Preventing time-temperature abuse can be done by:

Using a proper working thermometer and tracking holding temperatures Signup and view all the answers

The correct concentration for a chlorine sanitizing solution is:

50-99 ppm Signup and view all the answers

Cleaning and sanitizing of food contact surfaces needs to happen (check all that apply):

When work is stopped and foods may have been contaminated Signup and view all the answers

Study Notes

Time and Temperature Abuse

Occurs when foods are not maintained at appropriate temperatures or are not cooled properly.

Food Safety in the Flow of Food

Food safety is a concern at every step of the food flow, including purchasing, receiving, and storage.
Proactive measures are essential to prevent contamination throughout the food handling process.

Hand Hygiene for Food Workers

Food service workers must wash their hands after touching hair, scratching skin, or rubbing their face.

Hand Sanitizer Usage

Hand sanitizer cannot replace hand washing under any circumstances.

Food Contamination Risks

Food can be contaminated at any stage: growing, preparing, packaging, or plating.
Contaminants include bacteria, pathogens, physical objects, and chemicals.
Poor personal hygiene practices, such as inadequate hand washing or working while ill, contribute to food contamination.

Types of Food Contaminants

Food contaminants are categorized into three main types: biological, physical, and chemical.

Corrective Actions for Time-Temperature Abuse

A valid corrective action for time-temperature abuse includes reheating food that has been held below 135°F.

Preventing Time-Temperature Abuse

Use a functional thermometer to monitor temperatures accurately.
Maintain records of holding temperatures and times, making corrective actions as needed.

Chlorine Sanitizing Solution Concentration

The correct concentration for a chlorine sanitizing solution ranges from 50 to 99 parts per million (ppm).

Cleaning and Sanitizing Protocols

Food contact surfaces must be cleaned and sanitized every four hours during constant use.
Clean and sanitize surfaces before preparing different foods and after any work stoppage that could lead to contamination.

Description

Test your knowledge of food safety protocols with this ServSafe practice test. This quiz covers essential concepts such as time and temperature abuse and the critical points for maintaining food safety throughout the flow of food.