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ServSafe Practice Test Questions
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A broken water main has caused the water in an operation to appear brown. What should the manager do? A. contact the local regulatory authority before use. B. Use the water for everything except dishwashing. C. Boil the water for 1 minute before use. D. Use the water for everything except hand washing. correct answer Contact the local regulatory authority before use. A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A. 12:00 pm B. 2:00 pm C. 3:00 pm D. 4:00 pm correct answer 3:00 pm A food handler who has just bused tables must do what before handling food? A. Change apron B. Wash Hands C. Put disposable gloves back on D. Wipe hands on a cloth towel correct answer Wash Hands A hand washing station should have a garbage container, hot and cold water, signage, a way to dry hands, and.....
A. soap B. a timer C. a clock D. gloves correct answer soap A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? A. Refer to the vendor notification for next steps B. Contact the supplier and arrange for the product to be picked up C. Label the item to prevent it from accidentally being placed back in inventory D. inform the local media, customers, and employees of the reason for the recall correct answer Label the item to prevent it from accidentally being placed back in inventory As part of hand washing, food handlers must scrub their hands and arms for at least....... A. 3 seconds B. 5 seconds C. 10 seconds D. 20 seconds correct answer 10 seconds Cut melons should be stored at what internal temperature? A. 41ºF (5ºC) or lower B. 45ºF (7ºC) or lower C. 51ºF (11ºC) or lower D. 55ºF (13ºC) or lower correct answer 41ºF (5ºC) or lower How high should floor-mounted equipment be from the floor?
A. washed frequently B. kept covered with tight-fitting lids C. kept away from customer parking areas D. lined with plastic or wet-strength paper correct answer kept covered with tight-fitting lids Pathogens are likely to grow well in a meat stew that is.. A. below freezing temperature B. at refrigeration temperatures. C. between 41ºF and 135ºF (5ºC and 57ºC) D. cooked to the correct internal temperature. correct answer between 41ºF and 135ºF (5ºC and 57ºC) Peanuts and soy products are two possible food items that can be dangerous for people with... A. FAT TOM B. food allergies C. chemical sensitivity D. poor personal hygiene correct answer food allergies Ready-to-eat TCS food must be date marked if it will be stored for longer than ..... A. 12 hours B. 24 hours C. 36 hours D. 48 hours correct answer 24 hours Three components of active managerial control include?
A. Identifying risks, Creating specifications, and training. B. Identifying risks, Corrective action, and training. C. Identifying risks, Creating purchase orders, and training. D. Identifying risks, Record keeping, and training. correct answer Identifying risks, Corrective action, and training. To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,...... A. rinse it from the surface and then apply it a second time B. test the surface first to confirm that there are no pathogens C. heat it to the temperature recommended by the manufacturer D. use a test kit to check the sanitizer's concentration when mixing it. correct answer use a test kit to check the sanitizer's concentration when mixing it To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know... A. when to register with the EPA. B. how to fill out an incident report. C. where to find Safety Data Sheets in the operation. D. whom to contact about suspicious activity. correct answer whom to contact about suspicious activity. To work with food, a food handler with an infected hand wound must .... A. cover the wound with an impermeable cover and wear a single-use glove. B. cover the wound with an impermeable cover and limit contact with food. C. wash hands and bandage the wound with an impermeable cover. D. happy ointment and bandage the wound with an impermeable cover. correct answer cover the wound with an impermeable cover and wear a single-use glove.
C. Ripeness D. Acidity correct answer Acidity What is the best way to eliminate pests that have entered the operation? A. Raise the heat in the operation after-hours B. Lower the heat in the operation after-hours C. Work with a licensed pest control operator (PCO) D. Apply over-the-counter pesticides around the operation correct answer work with a licensed pest control operator (PCO) What is the definition of sanitizing? A. Washing a surface to a clean level B. Using a cloth on a surface until it is clean C. Removing the amount of dirt on surface to safe levels D. Reducing the pathogens on a surface to safe levels correct answer Reducing the pathogens on a surface to safe levels What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF (5ºC) before it must be sold, served, or thrown out? A. 2 days B. 5 days C. 7 days D. 9 days correct answer 7 days What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
A. Exclude the food handler from the operation. B. Report the illness to the local regulatory authority. C. Speak with the food handler's medical practitioner. D. Restrict the food handler from working with food. correct answer Restrict the food handler from working with food. What step must managers take after creating a master cleaning schedule and training staff to use it? A. Monitor the cleaning program B. Determine what should be cleaned C. Determine who should do each task D. Time staff on how long they take to clean correct answer Monitor the cleaning program Wheezing and hives are symptoms of... A. food allergies B. Norovirus C. botulism D. hepatitis A. correct answer food allergies When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the... A. common name of the chemical B. expiration date of the chemical C. date the chemical was transferred D. name of the person who transferred the chemical correct answer common name of the chemical When preparing to wash dishes in a three-compartment sink, what is the first task?
A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local regulatory authority D. U.S. Department of Agriculture correct answer State or local regulatory authority Which does not require sanitizing? A. Plates B. Knives C. Walls D. Tongs correct answer Walls Which food item may be handled with bare hands? A. Cooked pasta for salad B. Chopped potatoes for soup C. Canned tuna for sandwiches D. Pickled watermelon for garnish correct answer Chopped potatoes for soup Which is a TCS food? A. Bananas B. Coffee C. Crackers D. Sprouts correct answer Sprouts Which item is stored correctly in the cooler? A. Macaroni salad stored above raw salmon
B. Raw ground pork stored below raw poultry C. Raw poultry stored above raw pork roast D. Sliced pineapple stored below raw steaks. correct answer Macaroni salad stored above raw salmon Why are preschool-age children at higher risk for getting a food borne illness? A. They do not have strong appetites. B. They do not receive enough nutrition. C. They are more likely to suffer allergic reactions. D. They have not yet built up their immune systems. correct answer They have not yet built up their immune systems
