ServSafe.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe
ServSafe Actual Questions & Answers
1. Parasites are commonly linked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned food
ANS C
2. A physical link between safe water and dirty water Ex
drains, sewers, etc.
ANS Cross-connection
3. Water that is drinkable can be used for prep of food and come in contact with food
contact surfaces. This is called?
ANS Potable water
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,ServSafe.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe
4. Tabletop equipment need to be on legs a least how many inches off of the floor?
ANS 4in (10cm)
5. A pest-control program is an example of
A. HACCP program
B. Workplace safety program
C. Food safety program
D. Active managerial control program
ANS C
6. A manager's responsibility to actively control risk factors for food borne illnesses
ANS Active managerial control
7. What is a group of practices and procedures intended to prevent food borne illness?
ANS Food safety management system
8. A pan of lasagna at 165 degrees F (74 degrees C) was packed in a heated cabinet for the
off-site delivery.What is the minimum information that should be on the pan label?
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,ServSafe.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe
A. Use-by date, time, reheating and service instructions
B. Use-by date, reheating and service instructions
C. Use-by time, reheating and service instructions
D. Use-by date, time, reheating instructions
ANS A
9. When partially cooking food for later service, what is the maximum amount of time that
food can be heated during the initial cooking step?
A. 650 min
B. 70 min
C. 80 min
D. 90 min
ANS A
10. A safe way to cool a stockpot of meat is to put it into a
A. Cooler
B. Freezer
C. Sink of ice water
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,ServSafe.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe
D. Cold-holding unit
ANS C
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ServSafe Actual Questions & Answers
1. Parasites are commonly linked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned food
ANS C
2. A physical link between safe water and dirty water Ex
drains, sewers, etc.
ANS Cross-connection
3. Water that is drinkable can be used for prep of food and come in contact with food
contact surfaces. This is called?
ANS Potable water
1 of 79 9/18/2024, 11:23
,ServSafe.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe
4. Tabletop equipment need to be on legs a least how many inches off of the floor?
ANS 4in (10cm)
5. A pest-control program is an example of
A. HACCP program
B. Workplace safety program
C. Food safety program
D. Active managerial control program
ANS C
6. A manager's responsibility to actively control risk factors for food borne illnesses
ANS Active managerial control
7. What is a group of practices and procedures intended to prevent food borne illness?
ANS Food safety management system
8. A pan of lasagna at 165 degrees F (74 degrees C) was packed in a heated cabinet for the
off-site delivery.What is the minimum information that should be on the pan label?
2 of 79 9/18/2024, 11:23
,ServSafe.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe
A. Use-by date, time, reheating and service instructions
B. Use-by date, reheating and service instructions
C. Use-by time, reheating and service instructions
D. Use-by date, time, reheating instructions
ANS A
9. When partially cooking food for later service, what is the maximum amount of time that
food can be heated during the initial cooking step?
A. 650 min
B. 70 min
C. 80 min
D. 90 min
ANS A
10. A safe way to cool a stockpot of meat is to put it into a
A. Cooler
B. Freezer
C. Sink of ice water
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,ServSafe.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe
D. Cold-holding unit
ANS C
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