Sersafe Practice Test UPDATED ACTUAL
Exam Questions and CORRECT Answers
How many hours can cod food be held without refrigeration before it must be sold, served, or
thrown out?
a. 8 hours
b. 4 hours
c. 2 hours
d. 6 hours - CORRECT ANSWER - d. 6 hours
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their
family members. What items is not safe to serve?
a. Mayonnaise
b. Pancakes
c. Corned beef hash
d. Soft boiled eggs - CORRECT ANSWER - d. Soft boiled eggs
How should an item that has been recalled by its manufacturer be stored in an operation?
a. Together with food that will be served
b. In vacuum-packed bags
c. In self-draining containers
d. Separately from food that will be served - CORRECT ANSWER - d. Separately from
food that will be served
What is a cross-connection?
a. Water transport vehicle
b. Backflow of clean water into dirty water
c. Approved public water main
,d. Physical link between safe water and dirty water - CORRECT ANSWER - d. Physical
link between safe water and dirty water
What must food handlers do when handling ready-to-eat food?
a. Wear an apron
b. Sanitize their hands
c. Use bare hands
d. Wear single-use gloves - CORRECT ANSWER - d. Wear single-use gloves
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use by date
for the seafood dish?
a. April 10
b. April 4
c. April 12
d. April 8 - CORRECT ANSWER - d. April 8
Parasites are commonly associated with what food?
a. Wild game
b. Dairy products
c. Mushrooms
d. Whole wheat - CORRECT ANSWER - a. Wild game
What is the first step in developing a HACCP plan?
a. Determine critical control points
b. Identify corrective actions
c. Conduct a hazard analysis
d. Establish monitoring procedures - CORRECT ANSWER - c. Conduct a hazard analysis
,What is the the minimum internal cooking temperature for chick breast?
a. 165 F (74 C) for 15 seconds
b. 155 F (68 C) for 15 seconds
c. 145 F (63 C) for 4 minutes
d. 135 F (57 C) for 4 minutes - CORRECT ANSWER - a. 165 F (74 C) for 15 seconds
What is the purpose of hand antiseptic?
a. Lower the number of pathogen on the skin
b. Eliminate the need for use of gloves
c. Increase the use of sanitizing solutions
d. Eliminate the need for handwashing - CORRECT ANSWER - a. Lower the number of
pathogen on the skin
Where should a food handler wash his or her hands after prepping food?
a. Designate sink for handwashing
b. Utility sink
c. Three-compartment sink
d. Food-prep sink - CORRECT ANSWER - a. Designate sink for handwashing
In a self-service area, bulk unpackaged food does not need a label if the product...
a. Makes a claim about health or nutrient content.
b. Has been prepared at an unregulated processing plant.
c. Does not make a claim about health or nutrient content.
d. Has been prepared at a vendor's processing plant. - CORRECT ANSWER - c. Does not
make a claim about health or nutrient content.
What should a server do after clearing a table?
a. Apply hand antiseptic
, b. Rinse hands in warm water
c. Wash hands
d. Put disposable gloves back on - CORRECT ANSWER - c. Wash hands
Which items is a potential physical contaminant?
a. Sweat
b. Hand sanitizer
c. Jewelry
d. Sanitizer - CORRECT ANSWER - c. Jewelry
Which responsibility is included in the Food and Drug Administration's role?
a. Regulating food transported across state lines
b. Issuing licenses and permits
c. Approving HACCP plan
d. Inspecting meat, poultry, and eggs - CORRECT ANSWER - a. Regulating food
transported across state lines
Single-use gloves are not required when...
a. Washing produce
b. The food handler has a latex sensitivity
c. Cleaning stationary equipment
d. Handling cooked food - CORRECT ANSWER - a. Washing produce
What should a server do when taking a food order from customers who have concerns about food
allergies?
a. Describe each menu item to customers who ask, including any "secret" ingredients
b. Tell customers with food allergies they will not be able to receive service
c. When customers arrive, tell them the food may cause allergic reactions
Exam Questions and CORRECT Answers
How many hours can cod food be held without refrigeration before it must be sold, served, or
thrown out?
a. 8 hours
b. 4 hours
c. 2 hours
d. 6 hours - CORRECT ANSWER - d. 6 hours
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their
family members. What items is not safe to serve?
a. Mayonnaise
b. Pancakes
c. Corned beef hash
d. Soft boiled eggs - CORRECT ANSWER - d. Soft boiled eggs
How should an item that has been recalled by its manufacturer be stored in an operation?
a. Together with food that will be served
b. In vacuum-packed bags
c. In self-draining containers
d. Separately from food that will be served - CORRECT ANSWER - d. Separately from
food that will be served
What is a cross-connection?
a. Water transport vehicle
b. Backflow of clean water into dirty water
c. Approved public water main
,d. Physical link between safe water and dirty water - CORRECT ANSWER - d. Physical
link between safe water and dirty water
What must food handlers do when handling ready-to-eat food?
a. Wear an apron
b. Sanitize their hands
c. Use bare hands
d. Wear single-use gloves - CORRECT ANSWER - d. Wear single-use gloves
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use by date
for the seafood dish?
a. April 10
b. April 4
c. April 12
d. April 8 - CORRECT ANSWER - d. April 8
Parasites are commonly associated with what food?
a. Wild game
b. Dairy products
c. Mushrooms
d. Whole wheat - CORRECT ANSWER - a. Wild game
What is the first step in developing a HACCP plan?
a. Determine critical control points
b. Identify corrective actions
c. Conduct a hazard analysis
d. Establish monitoring procedures - CORRECT ANSWER - c. Conduct a hazard analysis
,What is the the minimum internal cooking temperature for chick breast?
a. 165 F (74 C) for 15 seconds
b. 155 F (68 C) for 15 seconds
c. 145 F (63 C) for 4 minutes
d. 135 F (57 C) for 4 minutes - CORRECT ANSWER - a. 165 F (74 C) for 15 seconds
What is the purpose of hand antiseptic?
a. Lower the number of pathogen on the skin
b. Eliminate the need for use of gloves
c. Increase the use of sanitizing solutions
d. Eliminate the need for handwashing - CORRECT ANSWER - a. Lower the number of
pathogen on the skin
Where should a food handler wash his or her hands after prepping food?
a. Designate sink for handwashing
b. Utility sink
c. Three-compartment sink
d. Food-prep sink - CORRECT ANSWER - a. Designate sink for handwashing
In a self-service area, bulk unpackaged food does not need a label if the product...
a. Makes a claim about health or nutrient content.
b. Has been prepared at an unregulated processing plant.
c. Does not make a claim about health or nutrient content.
d. Has been prepared at a vendor's processing plant. - CORRECT ANSWER - c. Does not
make a claim about health or nutrient content.
What should a server do after clearing a table?
a. Apply hand antiseptic
, b. Rinse hands in warm water
c. Wash hands
d. Put disposable gloves back on - CORRECT ANSWER - c. Wash hands
Which items is a potential physical contaminant?
a. Sweat
b. Hand sanitizer
c. Jewelry
d. Sanitizer - CORRECT ANSWER - c. Jewelry
Which responsibility is included in the Food and Drug Administration's role?
a. Regulating food transported across state lines
b. Issuing licenses and permits
c. Approving HACCP plan
d. Inspecting meat, poultry, and eggs - CORRECT ANSWER - a. Regulating food
transported across state lines
Single-use gloves are not required when...
a. Washing produce
b. The food handler has a latex sensitivity
c. Cleaning stationary equipment
d. Handling cooked food - CORRECT ANSWER - a. Washing produce
What should a server do when taking a food order from customers who have concerns about food
allergies?
a. Describe each menu item to customers who ask, including any "secret" ingredients
b. Tell customers with food allergies they will not be able to receive service
c. When customers arrive, tell them the food may cause allergic reactions
