Servsafe Practice Test
Question 1:
A back-up of raw sewage has occurred in the kitchen. What should happen
next?
A) Continue working and clean later
B) Close the affected area and clean it
C) Just mop the floor quickly
D) Call customers to warn them
Answer: B) Close the affected area and clean it
Question 2:
Ciguatera Toxin is commonly found in:
A) Salmon
B) Amberjack
C) Tuna
D) Shrimp
Answer: B) Amberjack
Question 3:
Food held at 41°F or lower before being removed from refrigeration can be
held without temperature control for up to how many hours?
A) 2 hours
B) 4 hours
C) 6 hours
,D) 8 hours
Answer: C) 6 hours
Question 4:
Food must be cooled from 135°F to ______ within 2 hours:
A) 41°F
B) 50°F
C) 70°F
D) 100°F
Answer: C) 70°F
Question 5:
Hot TCS food can be held without temperature control for a maximum of:
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
Answer: B) 4 hours
Question 6:
How many seconds does an iodine sanitizer need to be in contact with the
object being sanitized?
A) 10 seconds
B) 20 seconds
, C) 30 seconds
D) 60 seconds
Answer: C) 30 seconds
Question 7:
How should the temperature of a shipment of cottage cheese be taken when it
arrives in the operation?
A) Touch the outside of the container
B) Place the thermometer stem into an opened container
C) Check the truck's temperature gauge
D) Assume it's correct if delivered quickly
Answer: B) Place the thermometer stem into an opened container
Question 8:
If a food-contact surface is in constant use, how often should it be cleaned
and sanitized?
A) Every 2 hours
B) Every 4 hours
C) Every 6 hours
D) Once per shift
Answer: B) Every 4 hours
Question 9:
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce,
and a pan of ground chicken be stored?
Question 1:
A back-up of raw sewage has occurred in the kitchen. What should happen
next?
A) Continue working and clean later
B) Close the affected area and clean it
C) Just mop the floor quickly
D) Call customers to warn them
Answer: B) Close the affected area and clean it
Question 2:
Ciguatera Toxin is commonly found in:
A) Salmon
B) Amberjack
C) Tuna
D) Shrimp
Answer: B) Amberjack
Question 3:
Food held at 41°F or lower before being removed from refrigeration can be
held without temperature control for up to how many hours?
A) 2 hours
B) 4 hours
C) 6 hours
,D) 8 hours
Answer: C) 6 hours
Question 4:
Food must be cooled from 135°F to ______ within 2 hours:
A) 41°F
B) 50°F
C) 70°F
D) 100°F
Answer: C) 70°F
Question 5:
Hot TCS food can be held without temperature control for a maximum of:
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
Answer: B) 4 hours
Question 6:
How many seconds does an iodine sanitizer need to be in contact with the
object being sanitized?
A) 10 seconds
B) 20 seconds
, C) 30 seconds
D) 60 seconds
Answer: C) 30 seconds
Question 7:
How should the temperature of a shipment of cottage cheese be taken when it
arrives in the operation?
A) Touch the outside of the container
B) Place the thermometer stem into an opened container
C) Check the truck's temperature gauge
D) Assume it's correct if delivered quickly
Answer: B) Place the thermometer stem into an opened container
Question 8:
If a food-contact surface is in constant use, how often should it be cleaned
and sanitized?
A) Every 2 hours
B) Every 4 hours
C) Every 6 hours
D) Once per shift
Answer: B) Every 4 hours
Question 9:
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce,
and a pan of ground chicken be stored?
