SERVSAFE PRACTICE TEST QUESTIONS & ANSWERS
Garbage containers used by a business should be - Answer -waterproof, easy to clean,
leak-proof, and durable
A container of chicken salad is held at 41° with a prep date of December 17th. On
December 23rd, the chicken salad should be - Answer -discarded
Which food items provide an ideal environment for pathogen growth - Answer -
uncooked rice
Which of these is created to identify food safety risks throughout the flow of food -
Answer -Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink? - Answer -110°
The best location for chemical detergents and sanitizers to be stored is - Answer -in a
storage area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15
seconds - Answer -145°
Which organization certifies and or classifies equipment for food preparation and
sanitation - Answer -an ANSI accredited certification program
What are the two items that can be obtained at a temperature of 45° - Answer -Shell
eggs and live claims
When a food handler has been diagnosed with hepatitis A but is not displaying any
symptoms of illness, the manager must - Answer -exclude the food handler from the
operation and notify the regulatory authority
After verifying the internal temperature of a food, a food employee neglected to perform
which step when they directly returned the thermometer case sleeve? - Answer -Clean
and sanitize the probe before placing it back into the thermometer sleeve
Which item is considered to be in violation of the guidelines outlined in the FDA Food
Code? - Answer -Raw chicken stored below lunch meat in the walk-in cooler
What type of contamination is considered when metal shavings are found in a can of
tomatoes? - Answer -Physical
, What is the most accurate description of the appropriate procedures for manually
cleaning and sanitizing utensils and food-contact surfaces of equipment in retail food
establishments? - Answer -Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry
When practicing proper handwashing, which additional body part must also be cleaned?
- Answer -Exposed parts of forearms
What is the objective of using a detergent? - Answer -remove food and grease
In the occurrence of a specific event, it is necessary to promptly close the operation -
Answer -rodent infestation
What has transpired when a cook employs one set of tongs to flip fish before flipping
steak? - Answer -Cross-contact
Ground beef that has been cooked thoroughly needs to be stored - Answer -above all
raw meat
At what time should hand antiseptics be utilized? - Answer -After handwashing
The term used to describe the situation when the water supply pressure falls below that
of the contaminated supply is called - Answer -backsiphonage
What is the lowest permissible temperature for the hand sinks - Answer -100°
Food items displayed on a salad bar should be labeled with respective food's - Answer
-common name
Which foodborne illness is usually caused by incorrectly canned food? - Answer -
Botulism
Apart from ensuring that deli meats are stored at a safe cold-holding temperature,
another food safety measure involves - Answer -date marking foods with a maximum of
seven daysonce open or prepared
What happens when non-potable water contaminates drinkable water? - Answer -
cross-connection
What is the final step in the process of cleaning and sanitizing stationary equipment? -
Answer -sanitize and allow the surfaces and parts to air dry
The minimum required temperature for the final hot water sanitizing rinse in a stationary
rack single temperature machine is - Answer -180°
Garbage containers used by a business should be - Answer -waterproof, easy to clean,
leak-proof, and durable
A container of chicken salad is held at 41° with a prep date of December 17th. On
December 23rd, the chicken salad should be - Answer -discarded
Which food items provide an ideal environment for pathogen growth - Answer -
uncooked rice
Which of these is created to identify food safety risks throughout the flow of food -
Answer -Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink? - Answer -110°
The best location for chemical detergents and sanitizers to be stored is - Answer -in a
storage area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15
seconds - Answer -145°
Which organization certifies and or classifies equipment for food preparation and
sanitation - Answer -an ANSI accredited certification program
What are the two items that can be obtained at a temperature of 45° - Answer -Shell
eggs and live claims
When a food handler has been diagnosed with hepatitis A but is not displaying any
symptoms of illness, the manager must - Answer -exclude the food handler from the
operation and notify the regulatory authority
After verifying the internal temperature of a food, a food employee neglected to perform
which step when they directly returned the thermometer case sleeve? - Answer -Clean
and sanitize the probe before placing it back into the thermometer sleeve
Which item is considered to be in violation of the guidelines outlined in the FDA Food
Code? - Answer -Raw chicken stored below lunch meat in the walk-in cooler
What type of contamination is considered when metal shavings are found in a can of
tomatoes? - Answer -Physical
, What is the most accurate description of the appropriate procedures for manually
cleaning and sanitizing utensils and food-contact surfaces of equipment in retail food
establishments? - Answer -Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry
When practicing proper handwashing, which additional body part must also be cleaned?
- Answer -Exposed parts of forearms
What is the objective of using a detergent? - Answer -remove food and grease
In the occurrence of a specific event, it is necessary to promptly close the operation -
Answer -rodent infestation
What has transpired when a cook employs one set of tongs to flip fish before flipping
steak? - Answer -Cross-contact
Ground beef that has been cooked thoroughly needs to be stored - Answer -above all
raw meat
At what time should hand antiseptics be utilized? - Answer -After handwashing
The term used to describe the situation when the water supply pressure falls below that
of the contaminated supply is called - Answer -backsiphonage
What is the lowest permissible temperature for the hand sinks - Answer -100°
Food items displayed on a salad bar should be labeled with respective food's - Answer
-common name
Which foodborne illness is usually caused by incorrectly canned food? - Answer -
Botulism
Apart from ensuring that deli meats are stored at a safe cold-holding temperature,
another food safety measure involves - Answer -date marking foods with a maximum of
seven daysonce open or prepared
What happens when non-potable water contaminates drinkable water? - Answer -
cross-connection
What is the final step in the process of cleaning and sanitizing stationary equipment? -
Answer -sanitize and allow the surfaces and parts to air dry
The minimum required temperature for the final hot water sanitizing rinse in a stationary
rack single temperature machine is - Answer -180°
