SERVSAFE PRACTICE TEST QUESTIONS WITH 100%
ACCURATE ANSWERS.
1) Garbage containers used by a business should be -- Answer ✔✔ waterproof, easy
b. b. b. b. b. b. b. b. b. b. b. b.
to clean, leak-proof, and durable
b. b. b. b. b.
2) A container of chicken salad is held at 41° with a prep date of December 17th. On
b. b. b. b. b. b. b. b. b. b. b. b. b. b. b. b.
December 23rd, the chicken salad should be -- Answer ✔✔ discarded
b. b. b. b. b. b. b. b. b. b. b.
3) Which food items provide an ideal environment for pathogen growth -- Answer
b. b. b. b. b. b. b. b. b. b. b.
✔✔ uncooked rice
b. b. b.
4) Which of these is created to identify food safety risks throughout the flow of food
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
-- Answer ✔✔ Hazard Analysis Critical Control Point
b. b. b. b. b. b. b. b.
5) What is the correct temperature of the three-compartment sink? -- Answer ✔✔
b. b. b. b. b. b. b. b. b. b. b.
110°
b.
6) The best location for chemical detergents and sanitizers to be stored is -- Answer
b. b. b. b. b. b. b. b. b. b. b. b. b.
✔✔ in a storage area next to single-service items
b. b. b. b. b. b. b. b. b.
7) When cooking Salmon, it must reach which minimum internal temperature for 15
b. b. b. b. b. b. b. b. b. b. b.
seconds -- Answer ✔✔ 145°
b. b. b. b. b.
8) Which organization certifies and or classifies equipment for food preparation and
b. b. b. b. b. b. b. b. b. b.
sanitation -- Answer ✔✔ an ANSI accredited certification program
b. b. b. b. b. b. b. b. b.
9) Which foodborne illness is usually caused by incorrectly canned food? -- Answer
b. b. b. b. b. b. b. b. b. b. b.
✔✔ Botulism
b. b.
, 10) Apart from ensuring that deli meats are stored at a safe cold-holding temperature,
b. b. b. b. b. b. b. b. b. b. b. b.
another food safety measure involves -- Answer ✔✔ date marking foods with a
b. b. b. b. b. b. b. b. b. b. b. b. b.
maximum of seven days once open or prepared
b. b. b. b. b. b. b. b.
11) What happens when non-potable water contaminates drinkable water? -- Answer
b. b. b. b. b. b. b. b. b.
✔✔ cross-connection
b. b.
12) What is the final step in the process of cleaning and sanitizing stationary
b. b. b. b. b. b. b. b. b. b. b. b.
equipment? -- Answer ✔✔ sanitize and allow the surfaces and parts to air dry
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
13) The minimum required temperature for the final hot water sanitizing rinse in a
b. b. b. b. b. b. b. b. b. b. b. b.
stationary rack single temperature machine is -- Answer ✔✔ 180°
b. b. b. b. b. b. b. b. b. b.
14) What is the meaning of the acronym FATTOM? -- Answer ✔✔ Conditions that
b. b. b. b. b. b. b. b. b. b. b. b.
favor the growth of most foodborne pathogens
b. b. b. b. b. b. b.
15) What are the two items that can be obtained at a temperature of 45° -- Answer
b. b. b. b. b. b. b. b. b. b. b. b. b. b. b.
✔✔ Shell eggs and live claims
b. b. b. b. b. b.
16) When a food handler has been diagnosed with hepatitis A but is not displaying any
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
symptoms of illness, the manager must -- Answer ✔✔ exclude the food handler
b. b. b. b. b. b. b. b. b. b. b. b. b.
from the operation and notify the regulatory authority
b. b. b. b. b. b. b. b.
17) After verifying the internal temperature of a food, a food employee neglected to
b. b. b. b. b. b. b. b. b. b. b. b.
perform which step when they directly returned the thermometer case sleeve? --
b. b. b. b. b. b. b. b. b. b. b. b.
Answer ✔✔ Clean and sanitize the probe before placing it back into the
b. b. b. b. b. b. b. b. b. b. b. b. b.
thermometer sleeve
b. b.
18) Which item is considered to be in violation of the guidelines outlined in the FDA
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
Food Code? -- Answer ✔✔ Raw chicken stored below lunch meat in the walk-in
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
cooler
b.
19) What type of contamination is considered when metal shavings are found in a can
b. b. b. b. b. b. b. b. b. b. b. b. b.
of tomatoes? -- Answer ✔✔ Physical
b. b. b. b. b. b.
ACCURATE ANSWERS.
1) Garbage containers used by a business should be -- Answer ✔✔ waterproof, easy
b. b. b. b. b. b. b. b. b. b. b. b.
to clean, leak-proof, and durable
b. b. b. b. b.
2) A container of chicken salad is held at 41° with a prep date of December 17th. On
b. b. b. b. b. b. b. b. b. b. b. b. b. b. b. b.
December 23rd, the chicken salad should be -- Answer ✔✔ discarded
b. b. b. b. b. b. b. b. b. b. b.
3) Which food items provide an ideal environment for pathogen growth -- Answer
b. b. b. b. b. b. b. b. b. b. b.
✔✔ uncooked rice
b. b. b.
4) Which of these is created to identify food safety risks throughout the flow of food
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
-- Answer ✔✔ Hazard Analysis Critical Control Point
b. b. b. b. b. b. b. b.
5) What is the correct temperature of the three-compartment sink? -- Answer ✔✔
b. b. b. b. b. b. b. b. b. b. b.
110°
b.
6) The best location for chemical detergents and sanitizers to be stored is -- Answer
b. b. b. b. b. b. b. b. b. b. b. b. b.
✔✔ in a storage area next to single-service items
b. b. b. b. b. b. b. b. b.
7) When cooking Salmon, it must reach which minimum internal temperature for 15
b. b. b. b. b. b. b. b. b. b. b.
seconds -- Answer ✔✔ 145°
b. b. b. b. b.
8) Which organization certifies and or classifies equipment for food preparation and
b. b. b. b. b. b. b. b. b. b.
sanitation -- Answer ✔✔ an ANSI accredited certification program
b. b. b. b. b. b. b. b. b.
9) Which foodborne illness is usually caused by incorrectly canned food? -- Answer
b. b. b. b. b. b. b. b. b. b. b.
✔✔ Botulism
b. b.
, 10) Apart from ensuring that deli meats are stored at a safe cold-holding temperature,
b. b. b. b. b. b. b. b. b. b. b. b.
another food safety measure involves -- Answer ✔✔ date marking foods with a
b. b. b. b. b. b. b. b. b. b. b. b. b.
maximum of seven days once open or prepared
b. b. b. b. b. b. b. b.
11) What happens when non-potable water contaminates drinkable water? -- Answer
b. b. b. b. b. b. b. b. b.
✔✔ cross-connection
b. b.
12) What is the final step in the process of cleaning and sanitizing stationary
b. b. b. b. b. b. b. b. b. b. b. b.
equipment? -- Answer ✔✔ sanitize and allow the surfaces and parts to air dry
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
13) The minimum required temperature for the final hot water sanitizing rinse in a
b. b. b. b. b. b. b. b. b. b. b. b.
stationary rack single temperature machine is -- Answer ✔✔ 180°
b. b. b. b. b. b. b. b. b. b.
14) What is the meaning of the acronym FATTOM? -- Answer ✔✔ Conditions that
b. b. b. b. b. b. b. b. b. b. b. b.
favor the growth of most foodborne pathogens
b. b. b. b. b. b. b.
15) What are the two items that can be obtained at a temperature of 45° -- Answer
b. b. b. b. b. b. b. b. b. b. b. b. b. b. b.
✔✔ Shell eggs and live claims
b. b. b. b. b. b.
16) When a food handler has been diagnosed with hepatitis A but is not displaying any
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
symptoms of illness, the manager must -- Answer ✔✔ exclude the food handler
b. b. b. b. b. b. b. b. b. b. b. b. b.
from the operation and notify the regulatory authority
b. b. b. b. b. b. b. b.
17) After verifying the internal temperature of a food, a food employee neglected to
b. b. b. b. b. b. b. b. b. b. b. b.
perform which step when they directly returned the thermometer case sleeve? --
b. b. b. b. b. b. b. b. b. b. b. b.
Answer ✔✔ Clean and sanitize the probe before placing it back into the
b. b. b. b. b. b. b. b. b. b. b. b. b.
thermometer sleeve
b. b.
18) Which item is considered to be in violation of the guidelines outlined in the FDA
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
Food Code? -- Answer ✔✔ Raw chicken stored below lunch meat in the walk-in
b. b. b. b. b. b. b. b. b. b. b. b. b. b.
cooler
b.
19) What type of contamination is considered when metal shavings are found in a can
b. b. b. b. b. b. b. b. b. b. b. b. b.
of tomatoes? -- Answer ✔✔ Physical
b. b. b. b. b. b.
