servsafe test practice
Study online at https://quizlet.com/_7kgh4e
1. A food handler has just finished storing a dry food Stored food away from the
delivery. Which step was done correctly? wall
A. Stored food away from the wall
B. Stored food 4 inches off the floor
C. Stored food underneath a stairwell
D. Stored food in an empty chemical container
2. What symptom can indicate a customer is having an Wheezing or shortness of
allergic reaction? breath
A. Wheezing or shortness of breath
B. Left arm pain
C. Appetite Loss
D. Coughing blood
3. Why are people who take certain medications at risk Their immune systems are
for foodborne illness? compromised
A. Their immune systems are compromised
B. They have not built up strong immune systems
C. They only eat TCS food
D. They have hidden allergies
4. Which Food item has been associated with Salmonella Produce
Typhi?
A. Eggs
B. Produce
C. Shellfish from contaminated water
D. Undercooked ground beef
5.
, servsafe test practice
Study online at https://quizlet.com/_7kgh4e
What should a food handler do with food after cooking Let the food stand for 2
it in the microwave? minutes
A. Cook it using conventional cooking equipment
B. Cover the food to prevent it from drying out
C. Check the temperature in at least 2 places
D. Let the food stand for 2 minutes
6. What temperatures do infrared thermometers mea- Surface
sure?
A. Internal food
B. Air
C. Surface
D. Oven
7. Food in self-service areas must be labeled specially The food supports
when pathogen growth
A. The food supports pathogen growth
B. The food is prepared on the premises
C. The manufacturer claims the food is healthy
D. The food is prepared by another manufacturer
8. What is the minimum internal cooking temperature for 145 degrees
veal or pork chops?
A. 135 degrees F
B. 145 degrees F
C. 155 degrees F
D. 165 degrees F
9.
, servsafe test practice
Study online at https://quizlet.com/_7kgh4e
What should a server do when taking a food order Describe each menu item
from customers who have concerns about food aller- to customers who ask, in-
gies? cluding any "secret" ingre-
dients
A. Describe each menu item to customers who ask,
including any "secret" ingredients
B. Explain the symptoms of an allergic reaction to cus-
tomers before they order
C. When customers arrive, tell them the food may
cause allergic reactions
D. Tell customers with food allergies they will not be
able to receive service
10. A food handler has cooled a container of chili to 70F in 5 hours
1 hour. How much time is left to cool the chili to 41F?
A. 2 hours
B. 3 hours
C. 4 hours
D. 5 hours
11. What must a food handler with an infected hand Place a bandage on the
wound do to work safely with food? wound and wear a sin-
gle-use glove
A. Place a bandage on the wound and wear a sin-
gle-use glove
B. Avoid working with raw food until the wound is
completely dry
C. Place a bandage on the wound
D. Apply hand sanitizer to the wound
12. What is the minimum internal cooking temperature for 165F for 15 seconds
chicken breast?
Study online at https://quizlet.com/_7kgh4e
1. A food handler has just finished storing a dry food Stored food away from the
delivery. Which step was done correctly? wall
A. Stored food away from the wall
B. Stored food 4 inches off the floor
C. Stored food underneath a stairwell
D. Stored food in an empty chemical container
2. What symptom can indicate a customer is having an Wheezing or shortness of
allergic reaction? breath
A. Wheezing or shortness of breath
B. Left arm pain
C. Appetite Loss
D. Coughing blood
3. Why are people who take certain medications at risk Their immune systems are
for foodborne illness? compromised
A. Their immune systems are compromised
B. They have not built up strong immune systems
C. They only eat TCS food
D. They have hidden allergies
4. Which Food item has been associated with Salmonella Produce
Typhi?
A. Eggs
B. Produce
C. Shellfish from contaminated water
D. Undercooked ground beef
5.
, servsafe test practice
Study online at https://quizlet.com/_7kgh4e
What should a food handler do with food after cooking Let the food stand for 2
it in the microwave? minutes
A. Cook it using conventional cooking equipment
B. Cover the food to prevent it from drying out
C. Check the temperature in at least 2 places
D. Let the food stand for 2 minutes
6. What temperatures do infrared thermometers mea- Surface
sure?
A. Internal food
B. Air
C. Surface
D. Oven
7. Food in self-service areas must be labeled specially The food supports
when pathogen growth
A. The food supports pathogen growth
B. The food is prepared on the premises
C. The manufacturer claims the food is healthy
D. The food is prepared by another manufacturer
8. What is the minimum internal cooking temperature for 145 degrees
veal or pork chops?
A. 135 degrees F
B. 145 degrees F
C. 155 degrees F
D. 165 degrees F
9.
, servsafe test practice
Study online at https://quizlet.com/_7kgh4e
What should a server do when taking a food order Describe each menu item
from customers who have concerns about food aller- to customers who ask, in-
gies? cluding any "secret" ingre-
dients
A. Describe each menu item to customers who ask,
including any "secret" ingredients
B. Explain the symptoms of an allergic reaction to cus-
tomers before they order
C. When customers arrive, tell them the food may
cause allergic reactions
D. Tell customers with food allergies they will not be
able to receive service
10. A food handler has cooled a container of chili to 70F in 5 hours
1 hour. How much time is left to cool the chili to 41F?
A. 2 hours
B. 3 hours
C. 4 hours
D. 5 hours
11. What must a food handler with an infected hand Place a bandage on the
wound do to work safely with food? wound and wear a sin-
gle-use glove
A. Place a bandage on the wound and wear a sin-
gle-use glove
B. Avoid working with raw food until the wound is
completely dry
C. Place a bandage on the wound
D. Apply hand sanitizer to the wound
12. What is the minimum internal cooking temperature for 165F for 15 seconds
chicken breast?
