Servsafe Exam Complete Test.
1. 1.1 What is a foodborne-illness
C. When two or more
outbreak?
peo- ple report the
same illness
A. When two or more food handlers contaminate mul- from eating
the same food
tiple food items
B. When an operation serves contaminated
food to two or more people
C. When two or more people report the same
illness from eating the same food
D.When the CDC receives information on two or
more people with the same illness
2. 1.2 Which is a ready to eat C. Sea salt
food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
3. 1.3 Why are preschool-age children at a higher risk for A. They have
not built up
foodborne illness?
4. 1.4 Which is
A. They have not built up strong immune a TCS food?
systems
B. They are more likely to spend time in a A. Bread
hospital B. Flour
C. They are more likely to suffer allergic C. Sprouts
reactions D.
D. Their appetites have increased since Strawberries
birth
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, Servsafe Exam Complete Test.
strong immune systems
C. Sprouts
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54
, Servsafe Exam Complete Test.
5. The 5 common risk factors that can lead to foodborne D.
purchasing food from
illness are failing to cook food adequately, unsafe sources
holding food at incorrect temperatures,
using contaminated equipment, practicing
poor personal hygiene, and
A. reheating leftover food
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources
C. Time-temperature
6. 1.6 Raw chicken breasts are left out at room abuse
temp on a prep table. What is the main risk that
could cause a foodborne illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing
D. Food requiring time
7. 1.7 What is TCS food? and temperature control
for safety
A. Food requiring thermometer checks for
security
B. Food requiring trustworthy conditions for
service
C. Food requiring training commitments
for stan- dards
D. Food requiring time and temperature
control for safety
8. 1.8 A food handler left a pan of roasted turkey breasts D. Make
sure the food
3/
54
, Servsafe Exam Complete Test.
to cool at room temperature overnight. In handler understands safe
addition to throwing away the turkey, what cooling practices
is an appropriate corrective action?
4/
54
1. 1.1 What is a foodborne-illness
C. When two or more
outbreak?
peo- ple report the
same illness
A. When two or more food handlers contaminate mul- from eating
the same food
tiple food items
B. When an operation serves contaminated
food to two or more people
C. When two or more people report the same
illness from eating the same food
D.When the CDC receives information on two or
more people with the same illness
2. 1.2 Which is a ready to eat C. Sea salt
food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
3. 1.3 Why are preschool-age children at a higher risk for A. They have
not built up
foodborne illness?
4. 1.4 Which is
A. They have not built up strong immune a TCS food?
systems
B. They are more likely to spend time in a A. Bread
hospital B. Flour
C. They are more likely to suffer allergic C. Sprouts
reactions D.
D. Their appetites have increased since Strawberries
birth
1/
54
, Servsafe Exam Complete Test.
strong immune systems
C. Sprouts
2/
54
, Servsafe Exam Complete Test.
5. The 5 common risk factors that can lead to foodborne D.
purchasing food from
illness are failing to cook food adequately, unsafe sources
holding food at incorrect temperatures,
using contaminated equipment, practicing
poor personal hygiene, and
A. reheating leftover food
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources
C. Time-temperature
6. 1.6 Raw chicken breasts are left out at room abuse
temp on a prep table. What is the main risk that
could cause a foodborne illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing
D. Food requiring time
7. 1.7 What is TCS food? and temperature control
for safety
A. Food requiring thermometer checks for
security
B. Food requiring trustworthy conditions for
service
C. Food requiring training commitments
for stan- dards
D. Food requiring time and temperature
control for safety
8. 1.8 A food handler left a pan of roasted turkey breasts D. Make
sure the food
3/
54
, Servsafe Exam Complete Test.
to cool at room temperature overnight. In handler understands safe
addition to throwing away the turkey, what cooling practices
is an appropriate corrective action?
4/
54
