Servsafe Practice Test (50 questions)
Study online at https://quizlet.com/_3kh1ax
1. Who has the higher risk of foodborne illness? Elderly people
2. Parasites are commonly associated with: seafood
3. Ciguatera Toxin is commonly found in: amberjack
4. What is a TCS Food? Baked potato
5. Metal shavings are which type of contaminant Physical
6. What should foodservice operations do to pre- Exclude staff with jaundice from the
vent the spread of hepatitis A? operation
7. To wash hands properly, a food handler must wash hands and arms
first
8. What should foodservice operators do to pre- Control flies inside and outside of the
vent customer illness from Shigella spp.? operation.
9. What must a food handler with a hand wound Bandage the wound with an imperme-
do to safely work with food? able cover and wear a single-use glove
10. What items are considered acceptable work Plain-band ring
attire for a food handler?
11. What task requires food handlers to wash their Handling raw meat, poultry, or seafood
hands before and after doing it?
12. Which action requires a food handler to The food handler is wearing gloves that
change their gloves? have been torn.
13. How should the temperature of a shipment of Place the thermometer stem into an
cottage cheese be taken when it arrives in the opened container
operation?
1/5
, Servsafe Practice Test (50 questions)
Study online at https://quizlet.com/_3kh1ax
14. When should a shipment of fresh chicken be The receiving temperature is 50F
rejected?
15. Where should ground fish be stored in a cool- below the pork roasts
er?
16. What is the maximum number of days that 7 days
ready-to-eat food can be stored if held at 41F?
17. In top-to-bottom order, how should a fresh Lettuce, fresh halibut, fresh beef roast,
beef roast, fresh halibut, lettuce, and a pan of ground chicken
ground chicken be stored?
18. What organization requires Material Safety OSHA
Data Sheets?
19. What is the minimum internal cooking temper- 135F
ature for rice that is hot-held for service?
20. What food item does the Food and Drug Ad- rare cheeseburgers
ministration advise against offering on a chil-
dren's menu?
21. TCS food reheated for hot-holding must reach 165F for 15 seconds
what temperature:
22. What method should never be used to thaw Place item on a prep counter
food?
23. When partial cooking food to be finished later, 60 minutes (1 hour)
what is the maximum cooking time allowed
during initial cooking?
24. 6 hours
2/5
Study online at https://quizlet.com/_3kh1ax
1. Who has the higher risk of foodborne illness? Elderly people
2. Parasites are commonly associated with: seafood
3. Ciguatera Toxin is commonly found in: amberjack
4. What is a TCS Food? Baked potato
5. Metal shavings are which type of contaminant Physical
6. What should foodservice operations do to pre- Exclude staff with jaundice from the
vent the spread of hepatitis A? operation
7. To wash hands properly, a food handler must wash hands and arms
first
8. What should foodservice operators do to pre- Control flies inside and outside of the
vent customer illness from Shigella spp.? operation.
9. What must a food handler with a hand wound Bandage the wound with an imperme-
do to safely work with food? able cover and wear a single-use glove
10. What items are considered acceptable work Plain-band ring
attire for a food handler?
11. What task requires food handlers to wash their Handling raw meat, poultry, or seafood
hands before and after doing it?
12. Which action requires a food handler to The food handler is wearing gloves that
change their gloves? have been torn.
13. How should the temperature of a shipment of Place the thermometer stem into an
cottage cheese be taken when it arrives in the opened container
operation?
1/5
, Servsafe Practice Test (50 questions)
Study online at https://quizlet.com/_3kh1ax
14. When should a shipment of fresh chicken be The receiving temperature is 50F
rejected?
15. Where should ground fish be stored in a cool- below the pork roasts
er?
16. What is the maximum number of days that 7 days
ready-to-eat food can be stored if held at 41F?
17. In top-to-bottom order, how should a fresh Lettuce, fresh halibut, fresh beef roast,
beef roast, fresh halibut, lettuce, and a pan of ground chicken
ground chicken be stored?
18. What organization requires Material Safety OSHA
Data Sheets?
19. What is the minimum internal cooking temper- 135F
ature for rice that is hot-held for service?
20. What food item does the Food and Drug Ad- rare cheeseburgers
ministration advise against offering on a chil-
dren's menu?
21. TCS food reheated for hot-holding must reach 165F for 15 seconds
what temperature:
22. What method should never be used to thaw Place item on a prep counter
food?
23. When partial cooking food to be finished later, 60 minutes (1 hour)
what is the maximum cooking time allowed
during initial cooking?
24. 6 hours
2/5
