ServSafe Practice Test Questions and
Answers10
Garbage containers used by a business should be - ANSWERS-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 - ANSWERS-discarded
Which food items provide an ideal environment for pathogen growth - ANSWERS-uncooked rice
Which of these is created to identify food safety risks throughout the flow of food - ANSWERS-
Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink? - ANSWERS-110°
The best location for chemical detergents and sanitizers to be stored is - ANSWERS-in a storage
area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds -
ANSWERS-145°
Which organization certifies and or classifies equipment for food preparation and sanitation -
ANSWERS-an ANSI accredited certification program
Which foodborne illness is usually caused by incorrectly canned food? - ANSWERS-Botulism
, Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food
safety measure involves - ANSWERS-date marking foods with a maximum of seven daysonce
open or prepared
What happens when non-potable water contaminates drinkable water? - ANSWERS-cross-
connection
What is the final step in the process of cleaning and sanitizing stationary equipment? -
ANSWERS-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 - ANSWERS-180°
What is the meaning of the acronym FATTOM? - ANSWERS-Conditions that favor the growth of
most foodborne pathogens
What are the two items that can be obtained at a temperature of 45° - ANSWERS-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 - ANSWERS-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? - ANSWERS-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? -
ANSWERS-Raw chicken stored below lunch meat in the walk-in cooler
Answers10
Garbage containers used by a business should be - ANSWERS-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 - ANSWERS-discarded
Which food items provide an ideal environment for pathogen growth - ANSWERS-uncooked rice
Which of these is created to identify food safety risks throughout the flow of food - ANSWERS-
Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink? - ANSWERS-110°
The best location for chemical detergents and sanitizers to be stored is - ANSWERS-in a storage
area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds -
ANSWERS-145°
Which organization certifies and or classifies equipment for food preparation and sanitation -
ANSWERS-an ANSI accredited certification program
Which foodborne illness is usually caused by incorrectly canned food? - ANSWERS-Botulism
, Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food
safety measure involves - ANSWERS-date marking foods with a maximum of seven daysonce
open or prepared
What happens when non-potable water contaminates drinkable water? - ANSWERS-cross-
connection
What is the final step in the process of cleaning and sanitizing stationary equipment? -
ANSWERS-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 - ANSWERS-180°
What is the meaning of the acronym FATTOM? - ANSWERS-Conditions that favor the growth of
most foodborne pathogens
What are the two items that can be obtained at a temperature of 45° - ANSWERS-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 - ANSWERS-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? - ANSWERS-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? -
ANSWERS-Raw chicken stored below lunch meat in the walk-in cooler
