ServSafe Practice Test 1 – Food Safety Study Guide and Exam
Questions
What is the purpose of a consumer advisory? - correct answer ✔✔To disclose that some items
on your menu are served raw or undercooked.
Marvin has been asked to go to the storage area to receive a delivery because the regular
receiving clerk is on vacation. Marvin had never been trained to do this job. The manager is in a
hurry and only has a couple of minutes to give Marvin directions. To keep food safe, the most
important thing that the manager must communicate to Marvin is - correct answer ✔✔to make
sure that the food is inspected and the temperature is checked.
Most hot-holding equipment cannot be used to reheat food because - correct answer ✔✔he
equipment cannot pass through the temperature danger zone quickly enough.
Which is the minimum internal cooking temperature for refried beans? - correct answer
✔✔135degreesF (57degreesC)
Which setting should be posted on dishwashing machines? - correct answer ✔✔Water Pressure
The major difference between a bimetallic stemmed thermometer and a thermistor is - correct
answer ✔✔the sensing area of the probe
Following the general guidelines for effective use, which is the minimum water temperature for
iodine to be an effective sanitizer at a concentration of 12.5 ppm? - correct answer
✔✔68degreesF (20degreesC)
Joseph is concerned that if the operation provides any information about the risk of eating raw
or undercooked items then customers will not buy those items. His manager lets him know that
, - correct answer ✔✔notices must be provided, including a statement about the risk of eating
these foods.
A customer gets a cut in the gum when eating a fish dinner in your restaurant. This injury is
most likely a result of - correct answer ✔✔physical contaminent from the fish
What is a requirement for hand-washing stations in a kitchen? - correct answer ✔✔They should
be placed close to prep areas and service areas for easy access.
What are the important steps when implementing active managerial control in your operation?
- correct answer ✔✔Identify risks, monitor activities, and verification of policy and procedure
A manager decides to conduct special training for assistant managers. The goal is to train the
assistant managers to recognize potential foodborne illness risk factors and identify the correct
procedures to manage them. This is an example of - correct answer ✔✔active managerial
control
How can an operation prevent foodborne illness from fungi that are not a natural part of the
food? - correct answer ✔✔Throw out food containing mold and yeast.
Which is a reason that thermometers lose accuracy? - correct answer ✔✔Severe temperature
change
Which item should be rejected when receiving food from a supplier? - correct answer ✔✔Ice
cream with large ice crystals on the packaging
Which illness requires approval from the regulatory authority before a food handler is allowed
to return to work? - correct answer ✔✔Jaundice from an infectious condition.
Questions
What is the purpose of a consumer advisory? - correct answer ✔✔To disclose that some items
on your menu are served raw or undercooked.
Marvin has been asked to go to the storage area to receive a delivery because the regular
receiving clerk is on vacation. Marvin had never been trained to do this job. The manager is in a
hurry and only has a couple of minutes to give Marvin directions. To keep food safe, the most
important thing that the manager must communicate to Marvin is - correct answer ✔✔to make
sure that the food is inspected and the temperature is checked.
Most hot-holding equipment cannot be used to reheat food because - correct answer ✔✔he
equipment cannot pass through the temperature danger zone quickly enough.
Which is the minimum internal cooking temperature for refried beans? - correct answer
✔✔135degreesF (57degreesC)
Which setting should be posted on dishwashing machines? - correct answer ✔✔Water Pressure
The major difference between a bimetallic stemmed thermometer and a thermistor is - correct
answer ✔✔the sensing area of the probe
Following the general guidelines for effective use, which is the minimum water temperature for
iodine to be an effective sanitizer at a concentration of 12.5 ppm? - correct answer
✔✔68degreesF (20degreesC)
Joseph is concerned that if the operation provides any information about the risk of eating raw
or undercooked items then customers will not buy those items. His manager lets him know that
, - correct answer ✔✔notices must be provided, including a statement about the risk of eating
these foods.
A customer gets a cut in the gum when eating a fish dinner in your restaurant. This injury is
most likely a result of - correct answer ✔✔physical contaminent from the fish
What is a requirement for hand-washing stations in a kitchen? - correct answer ✔✔They should
be placed close to prep areas and service areas for easy access.
What are the important steps when implementing active managerial control in your operation?
- correct answer ✔✔Identify risks, monitor activities, and verification of policy and procedure
A manager decides to conduct special training for assistant managers. The goal is to train the
assistant managers to recognize potential foodborne illness risk factors and identify the correct
procedures to manage them. This is an example of - correct answer ✔✔active managerial
control
How can an operation prevent foodborne illness from fungi that are not a natural part of the
food? - correct answer ✔✔Throw out food containing mold and yeast.
Which is a reason that thermometers lose accuracy? - correct answer ✔✔Severe temperature
change
Which item should be rejected when receiving food from a supplier? - correct answer ✔✔Ice
cream with large ice crystals on the packaging
Which illness requires approval from the regulatory authority before a food handler is allowed
to return to work? - correct answer ✔✔Jaundice from an infectious condition.
