ServSafe Practice Test 2 UPDATED
ACTUAL Exam Questions and CORRECT
Answers
Which federal agency regulates and inspects meat, poultry, and eggs?
A.EPA
B.CDC
C.FDA
D.USDA - CORRECT ANSWER - D. USDA
You are at risk if you eat a food containing
A.mold.
B.a toxin.
C.a microorganism.
D.fungi. - CORRECT ANSWER - B. a toxin.
An inspection report for an approved supplier should review
A.plumbing and sewage.
B.record keeping and preparation.
C.receiving and storage.
D.lighting and water supply. - CORRECT ANSWER - C.receiving and storage.
If a chemical is moved to a new working container, the label must include the chemical's
a. scientific name.
B.manufacturer's name.
C.common name.
D.biological name. - CORRECT ANSWER - C.common name.
,Which is a correct rule about re-serving food previously served to another customer?
A.Do not re-serve unopened packets of jelly.
B.Do not re-serve food returned by a customer.
C.Do not re-serve bottles of ketchup and mustard.
D.Do not re-serve wrapped crackers. - CORRECT ANSWER - B.Do not re-serve food
returned by a customer.
If chemicals are transferred into another container, the container must include
A.a label with the common name of the chemical.
B. a label with the chemical name.
C.a copy of the test strip used to test concentration.
D.the manufacturer's name. - CORRECT ANSWER - A.a label with the common name of
the chemical.
When disposing of foodservice chemicals, follow the instructions on the label and any
requirements provided by the
A.state restaurant association.
B.Centers for Disease Control and Prevention.
C.operators of similar establishments.
D.local regulatory authority. - CORRECT ANSWER - D. local regulatory authority.
Why is TCS food likely to become unsafe?
a. It does not come from approved suppliers.
B.Pathogens grow well in it.
C.Pests are more attracted to it.
D.It contains physical contaminants. - CORRECT ANSWER - B.Pathogens grow well in
it.
, FDA inspects
A.meat.
B.eggs.
C.vegetables.
D.poultry. - CORRECT ANSWER - C.vegetables.
Dirty water from mop buckets should be disposed of
A. in a three-compartment sink.
B. outside the operation.
C. in a toilet.
D.in a floor drain. - CORRECT ANSWER - D. in a floor drain.
Preset tableware, even if unwrapped or uncovered, can be reused if it is
a. not necessary for the selected menu items.
B.cleaned and sanitized when a new server arrives.
C.a very busy day with rapid table turnover.
D.removed when guests are seated. - CORRECT ANSWER - D.removed when guests are
seated.
How can staff avoid cross-contact?
A. Wash, rinse, and sanitize equipment at the end of each shift.
B. Change gloves before prepping food for a customer with a known food allergy.
C. Provide one set of utensils for all the food on a buffet table.
D. Prep food items for people with food allergies on the same cutting board as other food items. -
CORRECT ANSWER - B. Change gloves before prepping food for a customer with a
known food allergy.
When should major cleaning be scheduled?
A.During the breakfast shift
ACTUAL Exam Questions and CORRECT
Answers
Which federal agency regulates and inspects meat, poultry, and eggs?
A.EPA
B.CDC
C.FDA
D.USDA - CORRECT ANSWER - D. USDA
You are at risk if you eat a food containing
A.mold.
B.a toxin.
C.a microorganism.
D.fungi. - CORRECT ANSWER - B. a toxin.
An inspection report for an approved supplier should review
A.plumbing and sewage.
B.record keeping and preparation.
C.receiving and storage.
D.lighting and water supply. - CORRECT ANSWER - C.receiving and storage.
If a chemical is moved to a new working container, the label must include the chemical's
a. scientific name.
B.manufacturer's name.
C.common name.
D.biological name. - CORRECT ANSWER - C.common name.
,Which is a correct rule about re-serving food previously served to another customer?
A.Do not re-serve unopened packets of jelly.
B.Do not re-serve food returned by a customer.
C.Do not re-serve bottles of ketchup and mustard.
D.Do not re-serve wrapped crackers. - CORRECT ANSWER - B.Do not re-serve food
returned by a customer.
If chemicals are transferred into another container, the container must include
A.a label with the common name of the chemical.
B. a label with the chemical name.
C.a copy of the test strip used to test concentration.
D.the manufacturer's name. - CORRECT ANSWER - A.a label with the common name of
the chemical.
When disposing of foodservice chemicals, follow the instructions on the label and any
requirements provided by the
A.state restaurant association.
B.Centers for Disease Control and Prevention.
C.operators of similar establishments.
D.local regulatory authority. - CORRECT ANSWER - D. local regulatory authority.
Why is TCS food likely to become unsafe?
a. It does not come from approved suppliers.
B.Pathogens grow well in it.
C.Pests are more attracted to it.
D.It contains physical contaminants. - CORRECT ANSWER - B.Pathogens grow well in
it.
, FDA inspects
A.meat.
B.eggs.
C.vegetables.
D.poultry. - CORRECT ANSWER - C.vegetables.
Dirty water from mop buckets should be disposed of
A. in a three-compartment sink.
B. outside the operation.
C. in a toilet.
D.in a floor drain. - CORRECT ANSWER - D. in a floor drain.
Preset tableware, even if unwrapped or uncovered, can be reused if it is
a. not necessary for the selected menu items.
B.cleaned and sanitized when a new server arrives.
C.a very busy day with rapid table turnover.
D.removed when guests are seated. - CORRECT ANSWER - D.removed when guests are
seated.
How can staff avoid cross-contact?
A. Wash, rinse, and sanitize equipment at the end of each shift.
B. Change gloves before prepping food for a customer with a known food allergy.
C. Provide one set of utensils for all the food on a buffet table.
D. Prep food items for people with food allergies on the same cutting board as other food items. -
CORRECT ANSWER - B. Change gloves before prepping food for a customer with a
known food allergy.
When should major cleaning be scheduled?
A.During the breakfast shift
