SERVSAFE PRACTICE TEST QUESTIONS & ANSWERS
Who has the higher risk of foodborne illness? - Answer -Elderly people
Parasites are commonly associated with: - Answer -seafood
Ciguatera Toxin is commonly found in: - Answer -amberjack
What is a TCS Food? - Answer -Baked potato
Metal shavings are which type of contaminant - Answer -Physical
What should foodservice operations do to prevent the spread of hepatitis A? - Answer -
Exclude staff with jaundice from the operation
To wash hands properly, a food handler must first - Answer -wash hands and arms
What should foodservice operators do to prevent customer illness from Shigella spp.? -
Answer -Control flies inside and outside of the operation.
What must a food handler with a hand wound do to safely work with food? - Answer -
Bandage the wound with an impermeable cover and wear a single-use glove
What items are considered acceptable work attire for a food handler? - Answer -Plain-
band ring
What task requires food handlers to wash their hands before and after doing it? -
Answer -Handling raw meat, poultry, or seafood
Which action requires a food handler to change their gloves? - Answer -The food
handler is wearing gloves that have been torn.
How should the temperature of a shipment of cottage cheese be taken when it arrives in
the operation? - Answer -Place the thermometer stem into an opened container
When should a shipment of fresh chicken be rejected? - Answer -The receiving
temperature is 50F
Where should ground fish be stored in a cooler? - Answer -below the pork roasts
What is the maximum number of days that ready-to-eat food can be stored if held at
41F? - Answer -7 days
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of
ground chicken be stored? - Answer -Lettuce, fresh halibut, fresh beef roast, ground
chicken
, What organization requires Material Safety Data Sheets? - Answer -OSHA
What is the minimum internal cooking temperature for rice that is hot-held for service? -
Answer -135F
What food item does the Food and Drug Administration advise against offering on a
children's menu? - Answer -rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature: - Answer -165F for 15
seconds
What method should never be used to thaw food? - Answer -Place item on a prep
counter
When partial cooking food to be finished later, what is the maximum cooking time
allowed during initial cooking? - Answer -60 minutes (1 hour)
Food held at 41F or lower before being removed from refrigeration can be held without
temperature control for up to how many hours? - Answer -6 hours
Hot TCS food can be held without temperature control for a maximum of: - Answer -4
hours
Which food may be re-served to customers? - Answer -Unopened, pre-packaged food
What is the purpose of setting a critical limits in the HACCP plan? - Answer -To Reduce
hazards to safe levels
What is the minimum water temperature required when using hot water to sanitize
objects? - Answer -171F
What HACCP principle is being practiced when food handlers rewash melons that have
surface dirt? - Answer -Corrective Action
What is the final step in cleaning and sanitizing a prep table? - Answer -allowing the
surface to air dry
How many seconds does an iodine sanitizer need to be in contact with the object being
sanitized? - Answer -30 seconds
If a food-contact surface is in constant use, how often should it be cleaned an sanitized?
- Answer -every 4 hours
What is the third step in cleaning and sanitizing items in a 3-compartment sink? -
Answer -Rinsing
Who has the higher risk of foodborne illness? - Answer -Elderly people
Parasites are commonly associated with: - Answer -seafood
Ciguatera Toxin is commonly found in: - Answer -amberjack
What is a TCS Food? - Answer -Baked potato
Metal shavings are which type of contaminant - Answer -Physical
What should foodservice operations do to prevent the spread of hepatitis A? - Answer -
Exclude staff with jaundice from the operation
To wash hands properly, a food handler must first - Answer -wash hands and arms
What should foodservice operators do to prevent customer illness from Shigella spp.? -
Answer -Control flies inside and outside of the operation.
What must a food handler with a hand wound do to safely work with food? - Answer -
Bandage the wound with an impermeable cover and wear a single-use glove
What items are considered acceptable work attire for a food handler? - Answer -Plain-
band ring
What task requires food handlers to wash their hands before and after doing it? -
Answer -Handling raw meat, poultry, or seafood
Which action requires a food handler to change their gloves? - Answer -The food
handler is wearing gloves that have been torn.
How should the temperature of a shipment of cottage cheese be taken when it arrives in
the operation? - Answer -Place the thermometer stem into an opened container
When should a shipment of fresh chicken be rejected? - Answer -The receiving
temperature is 50F
Where should ground fish be stored in a cooler? - Answer -below the pork roasts
What is the maximum number of days that ready-to-eat food can be stored if held at
41F? - Answer -7 days
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of
ground chicken be stored? - Answer -Lettuce, fresh halibut, fresh beef roast, ground
chicken
, What organization requires Material Safety Data Sheets? - Answer -OSHA
What is the minimum internal cooking temperature for rice that is hot-held for service? -
Answer -135F
What food item does the Food and Drug Administration advise against offering on a
children's menu? - Answer -rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature: - Answer -165F for 15
seconds
What method should never be used to thaw food? - Answer -Place item on a prep
counter
When partial cooking food to be finished later, what is the maximum cooking time
allowed during initial cooking? - Answer -60 minutes (1 hour)
Food held at 41F or lower before being removed from refrigeration can be held without
temperature control for up to how many hours? - Answer -6 hours
Hot TCS food can be held without temperature control for a maximum of: - Answer -4
hours
Which food may be re-served to customers? - Answer -Unopened, pre-packaged food
What is the purpose of setting a critical limits in the HACCP plan? - Answer -To Reduce
hazards to safe levels
What is the minimum water temperature required when using hot water to sanitize
objects? - Answer -171F
What HACCP principle is being practiced when food handlers rewash melons that have
surface dirt? - Answer -Corrective Action
What is the final step in cleaning and sanitizing a prep table? - Answer -allowing the
surface to air dry
How many seconds does an iodine sanitizer need to be in contact with the object being
sanitized? - Answer -30 seconds
If a food-contact surface is in constant use, how often should it be cleaned an sanitized?
- Answer -every 4 hours
What is the third step in cleaning and sanitizing items in a 3-compartment sink? -
Answer -Rinsing
