Servsafe Test Questions with
Complete Solutions9
Hot water in a handwashing sink must reach a temperature of at least - ANSWERS-100F (38C)
The hair, nose, throat, and infected cuts of an average healthy person - ANSWERS-may carry
Staphylococcus
What is the Food and Drug Administration (FDA) requirement for an off-site caterer who will be
serving food without temperature controls? - ANSWERS-Provide written procedures, prepared
in advance, made available upon request to authorities
Which authority regulates and inspects meat, poultry, and eggs? - ANSWERS-USDA
A food handler has been diagnosed with the hepatitis A virus but is not showing signs of illness.
The Person in Charge must - ANSWERS-exclude the food handler from the operation and notify
the regulatory authority.
Where may mop water be disposed of? - ANSWERS-Service sink
What is the maximum air temperature permitted for delivery vehicles when receiving shell
eggs? - ANSWERS-45F (7C)
While new food handlers are practicing a food safety procedure, it is important for the manager
to - ANSWERS-provide specific and immediate feedback.
, operations can assist in minimizing insect and rodent presence by - ANSWERS-eliminating
harborage areas
One of the BEST ways to avoid cross-contact when working with shellfish is to - ANSWERS-fry
shellfish in separate oil.
operations serving highly susceptible populations should NOT serve - ANSWERS-undercooked
eggs
How should a food handler restrain long hair? - ANSWERS-Put all hair up under a hat.
A consumer advisory is required to notify guests about the risk of consuming foods containing -
ANSWERS-raw or undercooked seafood and meats
The cause of over half of the reported cases of foodborne illness each year in the United States
is - ANSWERS-norovirus
Which method is correct for thawing time/temperature control for safety (TCS) foods? -
ANSWERS-Cooking ground beef directly from a frozen state
A customer who consumes peanuts and experiences swelling and difficulty breathing may be
experiencing - ANSWERS-an allergic reation
What is the maximum number of days chicken salad, prepared-in-house, may be held at 41F
(5C) or below? - ANSWERS-7
Which item can be re-served to customers? - ANSWERS-Unopened prepackaged food
Complete Solutions9
Hot water in a handwashing sink must reach a temperature of at least - ANSWERS-100F (38C)
The hair, nose, throat, and infected cuts of an average healthy person - ANSWERS-may carry
Staphylococcus
What is the Food and Drug Administration (FDA) requirement for an off-site caterer who will be
serving food without temperature controls? - ANSWERS-Provide written procedures, prepared
in advance, made available upon request to authorities
Which authority regulates and inspects meat, poultry, and eggs? - ANSWERS-USDA
A food handler has been diagnosed with the hepatitis A virus but is not showing signs of illness.
The Person in Charge must - ANSWERS-exclude the food handler from the operation and notify
the regulatory authority.
Where may mop water be disposed of? - ANSWERS-Service sink
What is the maximum air temperature permitted for delivery vehicles when receiving shell
eggs? - ANSWERS-45F (7C)
While new food handlers are practicing a food safety procedure, it is important for the manager
to - ANSWERS-provide specific and immediate feedback.
, operations can assist in minimizing insect and rodent presence by - ANSWERS-eliminating
harborage areas
One of the BEST ways to avoid cross-contact when working with shellfish is to - ANSWERS-fry
shellfish in separate oil.
operations serving highly susceptible populations should NOT serve - ANSWERS-undercooked
eggs
How should a food handler restrain long hair? - ANSWERS-Put all hair up under a hat.
A consumer advisory is required to notify guests about the risk of consuming foods containing -
ANSWERS-raw or undercooked seafood and meats
The cause of over half of the reported cases of foodborne illness each year in the United States
is - ANSWERS-norovirus
Which method is correct for thawing time/temperature control for safety (TCS) foods? -
ANSWERS-Cooking ground beef directly from a frozen state
A customer who consumes peanuts and experiences swelling and difficulty breathing may be
experiencing - ANSWERS-an allergic reation
What is the maximum number of days chicken salad, prepared-in-house, may be held at 41F
(5C) or below? - ANSWERS-7
Which item can be re-served to customers? - ANSWERS-Unopened prepackaged food
