ServSafe Practice Test - Q&A
Garbage containers used by a business should be - CORRECT ANSWER waterproof, easy to clean,
leak-proof, and durable
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the
chicken salad should be - CORRECT ANSWER discarded
Which food items provide an ideal environment for pathogen growth - CORRECT ANSWER
uncooked rice
Which of these is created to identify food safety risks throughout the flow of food - CORRECT ANSWER
Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink? - CORRECT ANSWER 110°
The best location for chemical detergents and sanitizers to be stored is - CORRECT ANSWER in a
storage area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds - CORRECT
ANSWER 145°
Which organization certifies and or classifies equipment for food preparation and sanitation -
CORRECT ANSWER an ANSI accredited certification program
, Which foodborne illness is usually caused by incorrectly canned food? - CORRECT ANSWER
Botulism
Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety
measure involves - CORRECT ANSWER date marking foods with a maximum of seven daysonce
open or prepared
What happens when non-potable water contaminates drinkable water? - CORRECT ANSWER cross-
connection
What is the final step in the process of cleaning and sanitizing stationary equipment? - CORRECT
ANSWER sanitize and allow the surfaces and parts to air dry
The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single
temperature machine is - CORRECT ANSWER 180°
What is the meaning of the acronym FATTOM? - CORRECT ANSWER Conditions that favor the
growth of most foodborne pathogens
What are the two items that can be obtained at a temperature of 45° - CORRECT ANSWER Shell
eggs and live claims
When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness,
the manager must - CORRECT ANSWER exclude the food handler from the operation and notify the
regulatory authority
After verifying the internal temperature of a food, a food employee neglected to perform which step
when they directly returned the thermometer case sleeve? - CORRECT ANSWER Clean and sanitize
the probe before placing it back into the thermometer sleeve
Which item is considered to be in violation of the guidelines outlined in the FDA Food Code? -
CORRECT ANSWER Raw chicken stored below lunch meat in the walk-in cooler
What type of contamination is considered when metal shavings are found in a can of tomatoes? -
CORRECT ANSWER Physical
What is the most accurate description of the appropriate procedures for manually cleaning and
sanitizing utensils and food-contact surfaces of equipment in retail food establishments? - CORRECT
ANSWER Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry
When practicing proper handwashing, which additional body part must also be cleaned? - CORRECT
ANSWER Exposed parts of forearms
What is the objective of using a detergent? - CORRECT ANSWER remove food and grease
In the occurrence of a specific event, it is necessary to promptly close the operation - CORRECT
ANSWER rodent infestation
What has transpired when a cook employs one set of tongs to flip fish before flipping steak? -
CORRECT ANSWER Cross-contact
Garbage containers used by a business should be - CORRECT ANSWER waterproof, easy to clean,
leak-proof, and durable
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the
chicken salad should be - CORRECT ANSWER discarded
Which food items provide an ideal environment for pathogen growth - CORRECT ANSWER
uncooked rice
Which of these is created to identify food safety risks throughout the flow of food - CORRECT ANSWER
Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink? - CORRECT ANSWER 110°
The best location for chemical detergents and sanitizers to be stored is - CORRECT ANSWER in a
storage area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds - CORRECT
ANSWER 145°
Which organization certifies and or classifies equipment for food preparation and sanitation -
CORRECT ANSWER an ANSI accredited certification program
, Which foodborne illness is usually caused by incorrectly canned food? - CORRECT ANSWER
Botulism
Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety
measure involves - CORRECT ANSWER date marking foods with a maximum of seven daysonce
open or prepared
What happens when non-potable water contaminates drinkable water? - CORRECT ANSWER cross-
connection
What is the final step in the process of cleaning and sanitizing stationary equipment? - CORRECT
ANSWER sanitize and allow the surfaces and parts to air dry
The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single
temperature machine is - CORRECT ANSWER 180°
What is the meaning of the acronym FATTOM? - CORRECT ANSWER Conditions that favor the
growth of most foodborne pathogens
What are the two items that can be obtained at a temperature of 45° - CORRECT ANSWER Shell
eggs and live claims
When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness,
the manager must - CORRECT ANSWER exclude the food handler from the operation and notify the
regulatory authority
After verifying the internal temperature of a food, a food employee neglected to perform which step
when they directly returned the thermometer case sleeve? - CORRECT ANSWER Clean and sanitize
the probe before placing it back into the thermometer sleeve
Which item is considered to be in violation of the guidelines outlined in the FDA Food Code? -
CORRECT ANSWER Raw chicken stored below lunch meat in the walk-in cooler
What type of contamination is considered when metal shavings are found in a can of tomatoes? -
CORRECT ANSWER Physical
What is the most accurate description of the appropriate procedures for manually cleaning and
sanitizing utensils and food-contact surfaces of equipment in retail food establishments? - CORRECT
ANSWER Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry
When practicing proper handwashing, which additional body part must also be cleaned? - CORRECT
ANSWER Exposed parts of forearms
What is the objective of using a detergent? - CORRECT ANSWER remove food and grease
In the occurrence of a specific event, it is necessary to promptly close the operation - CORRECT
ANSWER rodent infestation
What has transpired when a cook employs one set of tongs to flip fish before flipping steak? -
CORRECT ANSWER Cross-contact
