Servsafe Food Handler Practice Test Questions And Answers

To take an accurate temperature you must {Ans: - Take temperature in more than one spot - Take the temperature in the center or thickest part of the product - allow enough time for the thermometer to record the correct temperature.}At which part of the flow of food is food safety the biggest concern? {Ans: - Purchasing, receiving & storing - prep, cooking , reheating & serving - Holding & cooling}In order to make sure that thermometers will accurately take the temperature of foods, they must.... {Ans: - be accurate to +/- degrees F - Be calibrated before each shift.}Time and temperature abuse happens when: {Ans: Foods are not held at the proper temperature or cooled properly}The big six food pathogens are: {Ans: -shigella spp - salmonella Typhi -nontyphoidal salmonella (NTS) - E.coli - Hepatitis A - norovirus}When should refrigerated foods items be rejected and sent back from delivery? {Ans: -If the temperature is above 41 degrees F - If the product is out of date}