SERVSAFE PRACTICE TEST (50 QUESTIONS) COMPLETE ACCURATE
QUIZZES WITH DETAILED VERIFIED ANSWERS / 2025
What is the final step in cleaning and sanitizing a prep table? - ANSWER-Allowing the surface to
air dry
What is the minimum time in an iodine sanitizer solution must be in contact with the object
being sanitized? - ANSWER-30 seconds
If a food-contact surface is in constant use, how often should it be cleaned and sanitized? -
ANSWER-every 4 hours
What is the third step in cleaning and sanitizing items in a three-compartment sink? - ANSWER-
Rinsing
What type of thermocouple probe should be used to check the internal temperature of a beef
roast? - ANSWER-Penetration
What food safety practice can prevent cross-contact? - ANSWER-Washing, rinsing, and sanitizing
utensils before each use
What is the most likely cause of wheezing and hives? - ANSWER-Food allergies
What is a basic characteristic of a virus? - ANSWER-Requires a living host to grow
Where should staff members eat, drink, smoke, or chew gum? - ANSWER-In designated areas
When can a food handler with a sore throat and a fever return to work or around food? -
ANSWER-A written medical release is provided.
QUIZZES WITH DETAILED VERIFIED ANSWERS / 2025
What is the final step in cleaning and sanitizing a prep table? - ANSWER-Allowing the surface to
air dry
What is the minimum time in an iodine sanitizer solution must be in contact with the object
being sanitized? - ANSWER-30 seconds
If a food-contact surface is in constant use, how often should it be cleaned and sanitized? -
ANSWER-every 4 hours
What is the third step in cleaning and sanitizing items in a three-compartment sink? - ANSWER-
Rinsing
What type of thermocouple probe should be used to check the internal temperature of a beef
roast? - ANSWER-Penetration
What food safety practice can prevent cross-contact? - ANSWER-Washing, rinsing, and sanitizing
utensils before each use
What is the most likely cause of wheezing and hives? - ANSWER-Food allergies
What is a basic characteristic of a virus? - ANSWER-Requires a living host to grow
Where should staff members eat, drink, smoke, or chew gum? - ANSWER-In designated areas
When can a food handler with a sore throat and a fever return to work or around food? -
ANSWER-A written medical release is provided.
