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Iowa servesafe Question and answers 100% correct 2024 R236,24   Add to cart
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Iowa servesafe Question and answers 100% correct 2024

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Iowa servesafe Question and answers 100% correct 2024 Iowa servsafe What is the purpose of setting critical limits in a HACCP plan? - correct answer To identify where hazards can be eliminated What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? ...

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  • August 30, 2024
  • 14
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • iowa servsafe
  • iowa servesafe question and answers 100 correct 2

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  • Lowa
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Iowa servsafe
What is the purpose of setting critical limits in a HACCP plan? - correct
answer ✔To identify where hazards can be eliminated


What HACCP principle is being practiced when food handlers rewash melons
that have surface dirt? - correct answer ✔Corrective action


Metal shavings are which type of contaminant? - correct answer ✔physical


Which action requires a food handler to change gloves? - correct answer
✔The food handler is wearing gloves that have been torn


What is the minimum internal cooking temperature for green beans that are
hot-held for service? - correct answer ✔135˚F (57˚C)


TCS food reheated for hot-holding must reach what temperature? - correct
answer ✔165˚ (74˚C) for 15 seconds


What type of thermocouple probe should be used to check the internal
temperature of a beef roast? - correct answer ✔penetration


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


Parasites are commonly associated with - correct answer ✔seafood

, What should a foodservice operator do when responding to a foodborne-
illness outbreak? - correct answer ✔Segregate the product


What is the minimum water temperature required when using hot water to
sanitize objects? - correct answer ✔171 F


What food safety practice can prevent cross-contact? - correct answer
✔Washing, rinsing, and sanitizing utensils before each use


Which food may be re-served to customers? - correct answer ✔Unopened
pre-packaged food


What food item does the Food and Drug Administration advise against
offering on a children's menu? - correct answer ✔Rare cheeseburgers


Which group of individuals has a higher risk of foodborne illness? - correct
answer ✔elderly people


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? - correct
answer ✔6 hours


What must a food handler with a hand-wound do to safely work with food? -
correct answer ✔Bandage the wound with an impermeable cover and wear a
single-use glove


Hot TCS food can be held without temperature control for a maximum of -
correct answer ✔4 hours

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