SERVSAFE Practice Test Questions &
Answers
1.Garbage containers used by a business should be
ANS waterproof, easy to clean, leak-proof, and durable
2.A container of chicken salad is held at 41° with a prep date of
December 17th. On December 23rd, the chicken salad should be
ANS discarded
3.Which food items provide an ideal environment for pathogen growth
ANS un- cooked rice
4.Which of these is created to identify food safety risks throughout the
flow of food
ANS Hazard Analysis Critical Control Point
5.What is the correct temperature of the three-compartment sink?
ANS 110°
6.The best location for chemical detergents and sanitizers to be stored is
ANS in a storage area next to single-service items
7.When cooking Salmon, it must reach which minimum internal
1/
15
, temperature for 15 seconds
ANS 145°
8.Which organization certifies and or classifies equipment for food
prepara- tion and sanitation
ANS an ANSI accredited certification program
9.Which foodborne illness is usually caused by incorrectly canned food?
ANS -
Botulism
10.Apart from ensuring that deli meats are stored at a safe cold-holding
temperature, another food safety measure involves
ANS date marking foods with a maximum of seven days-once open or
prepared
11.What happens when non-potable water contaminates drinkable water?
ANS -
cross-connection
12.What is the final step in the process of cleaning and sanitizing
stationary equipment?
ANS sanitize and allow the surfaces and parts to air dry
13.The minimum required temperature for the final hot water sanitizing
2/
15
Answers
1.Garbage containers used by a business should be
ANS waterproof, easy to clean, leak-proof, and durable
2.A container of chicken salad is held at 41° with a prep date of
December 17th. On December 23rd, the chicken salad should be
ANS discarded
3.Which food items provide an ideal environment for pathogen growth
ANS un- cooked rice
4.Which of these is created to identify food safety risks throughout the
flow of food
ANS Hazard Analysis Critical Control Point
5.What is the correct temperature of the three-compartment sink?
ANS 110°
6.The best location for chemical detergents and sanitizers to be stored is
ANS in a storage area next to single-service items
7.When cooking Salmon, it must reach which minimum internal
1/
15
, temperature for 15 seconds
ANS 145°
8.Which organization certifies and or classifies equipment for food
prepara- tion and sanitation
ANS an ANSI accredited certification program
9.Which foodborne illness is usually caused by incorrectly canned food?
ANS -
Botulism
10.Apart from ensuring that deli meats are stored at a safe cold-holding
temperature, another food safety measure involves
ANS date marking foods with a maximum of seven days-once open or
prepared
11.What happens when non-potable water contaminates drinkable water?
ANS -
cross-connection
12.What is the final step in the process of cleaning and sanitizing
stationary equipment?
ANS sanitize and allow the surfaces and parts to air dry
13.The minimum required temperature for the final hot water sanitizing
2/
15
