{"id":"servsafe-free","timeLimitSec":300,"questions":[{"id":"svf-01","section":"hazards","q":"A cook leaves a large pot of cooked rice on the counter overnight to cool. Which pathogen is the main concern?","options":["Vibrio vulnificus","Anisakis simplex","Bacillus cereus","Hepatitis A"],"answer":2,"explain":"Bacillus cereus forms spores that survive cooking and toxins that grow in cooked rice left between 41°F and 135°F. Cool rice quickly and hold it hot or cold."},{"id":"svf-02","section":"flow","q":"What is the minimum internal temperature for cooking raw chicken breasts?","options":["165°F for less than 1 second (instantaneous)","155°F for 17 seconds","145°F for 15 seconds","145°F for 4 minutes, as for a whole beef roast"],"answer":0,"explain":"The FDA Food Code requires poultry to reach 165°F (74°C) for less than 1 second. Measure in the thickest part."},{"id":"svf-03","section":"hygiene","q":"What is the minimum total time for the whole handwashing procedure under the FDA Food Code?","options":["60 seconds","20 seconds","10 seconds","5 seconds"],"answer":1,"explain":"The full procedure (wet, soap, scrub, rinse, dry) takes at least 20 seconds, with vigorous scrubbing for 10 to 15 seconds of that time."},{"id":"svf-04","section":"clean","q":"In what order should a food-contact surface be treated?","options":["Clean, rinse, sanitize, let air-dry","Clean, sanitize, rinse, towel-dry","Sanitize, clean, rinse, towel-dry","Rinse, sanitize, clean, let air-dry"],"answer":0,"explain":"Sanitizer only works on a surface that is already clean. Remove food and soil first, rinse, sanitize, then let the surface air-dry."},{"id":"svf-05","section":"mgmt","q":"In a HACCP plan, what is a critical limit?","options":["The highest price paid for a food item","The number of inspections allowed per year","The longest shift a food handler may work","The minimum or maximum value a CCP must meet to control a hazard"],"answer":3,"explain":"A critical limit is a measurable value at a critical control point, such as cooking chicken to 165°F. If it is not met, a corrective action is taken."}]}