Servsafe Practice Test (50 Questions & Answers)
2022/2023
1. Who has the higher risk of foodborne illness (Answer) Elderly people
2. Parasites are commonly associated with (Answer) seafood
3. Ciguatera Toxin is commonly found in (Answer) amberjack
4. What is a TCS Food (Answer) Baked potato
5. Metal shavings are which type of contaminant: Physical
6. What should foodservice operations do to prevent the spread of
hepatitis A (Answer) Exclude staff with jaundice from the operation
7. To wash hands properly, a food handler must first: wash hands and
arms
8. What should foodservice operators do to prevent customer illness
from Shigella spp. (Answer) Control flies inside and outside of the
operation.
9. What must a food handler with a hand wound do to safely work with
food (Answer) Bandage the wound with an impermeable cover and
wear a single-use glove
10. What items are considered acceptable work attire for a food handler
(Answer) -
, Plain-band ring
11.What task requires food handlers to wash their hands before and
after doing it (Answer) Handling raw meat, poultry, or seafood
12.Which action requires a food handler to change their gloves (Answer)
The food handler is wearing gloves that have been torn.
13.How should the temperature of a shipment of cottage cheese be taken
when it arrives in the operation (Answer) Place the thermometer stem
into an opened container
14.When should a shipment of fresh chicken be rejected (Answer) The
receiving temperature is 50F
15.Where should ground fish be stored in a cooler (Answer) below the
pork roasts
16.What is the maximum number of days that ready-to-eat food can be
stored if held at 41F (Answer) 7 days
17.In top-to-bottom order, how should a fresh beef roast, fresh halibut,
lettuce, and a pan of ground chicken be stored (Answer) Lettuce, fresh
halibut, fresh beef roast, ground chicken
18.What organization requires Material Safety Data Sheets (Answer) OSHA
19.What is the minimum internal cooking temperature for rice that is hot-
held for service (Answer) 135F
2022/2023
1. Who has the higher risk of foodborne illness (Answer) Elderly people
2. Parasites are commonly associated with (Answer) seafood
3. Ciguatera Toxin is commonly found in (Answer) amberjack
4. What is a TCS Food (Answer) Baked potato
5. Metal shavings are which type of contaminant: Physical
6. What should foodservice operations do to prevent the spread of
hepatitis A (Answer) Exclude staff with jaundice from the operation
7. To wash hands properly, a food handler must first: wash hands and
arms
8. What should foodservice operators do to prevent customer illness
from Shigella spp. (Answer) Control flies inside and outside of the
operation.
9. What must a food handler with a hand wound do to safely work with
food (Answer) Bandage the wound with an impermeable cover and
wear a single-use glove
10. What items are considered acceptable work attire for a food handler
(Answer) -
, Plain-band ring
11.What task requires food handlers to wash their hands before and
after doing it (Answer) Handling raw meat, poultry, or seafood
12.Which action requires a food handler to change their gloves (Answer)
The food handler is wearing gloves that have been torn.
13.How should the temperature of a shipment of cottage cheese be taken
when it arrives in the operation (Answer) Place the thermometer stem
into an opened container
14.When should a shipment of fresh chicken be rejected (Answer) The
receiving temperature is 50F
15.Where should ground fish be stored in a cooler (Answer) below the
pork roasts
16.What is the maximum number of days that ready-to-eat food can be
stored if held at 41F (Answer) 7 days
17.In top-to-bottom order, how should a fresh beef roast, fresh halibut,
lettuce, and a pan of ground chicken be stored (Answer) Lettuce, fresh
halibut, fresh beef roast, ground chicken
18.What organization requires Material Safety Data Sheets (Answer) OSHA
19.What is the minimum internal cooking temperature for rice that is hot-
held for service (Answer) 135F
