ServSafe Review Questions with 100%
Correct Answers
If a food-contact surface is in constant use, how often should it be cleaned and
sanitized? - ✅✅ every 4 hours
What is the third step in cleaning and sanitizing items in a 3-compartment sink? -
✅✅ Rinsing
What type of thermocouple probe should be used to check the internal temperature
of a beef roast? - ✅✅ Penetration
What food safety practice can prevent cross-contact? - ✅✅ Washing, rinsing,
and sanitizing, utensils before each use.
What is the most likely cause of wheezing and hives? - ✅✅ Food allergies
What is a basic characteristic of a virus? - ✅✅ requires a living host
Where should staff members eat, drink, smoke, or chew gum? - ✅✅ In designed
areas
When can a food handler with a sore throat and a fever return to work with or be
around food? - ✅✅ A written medical release is provided
, What should a foodservice operator do when responding to a foodborne-illness
outbreak? - ✅✅ Segregate the product
What bacteria is commonly linked with poultry, eggs, dairy products and produce?
- ✅✅ Salmonella spp.
Scombroid poisoning can be prevented by? - ✅✅ purchasing fish from approved,
reputable suppliers
Jaundice is a symptom of which foodborne illness? - ✅✅ Hepatitis A
Food must be cooled from 135℉ to ______ within 2 hours - ✅✅ 70℉
What type of container should be used to transport TCS food from the place of
preparation to the place of service? - ✅✅ Insulated
A back-up of raw sewage has occurred in the kitchen. What should happen next? -
✅✅ close the affected area and clean it.
What is coving? - ✅✅ curved, sealed edge between a floor and a wall
Who has the higher risk of foodborne illness? - ✅✅ Elderly people
Parasites are commonly associated with: - ✅✅ seafood
Ciguatera Toxin is commonly found in: - ✅✅ amberjack
Correct Answers
If a food-contact surface is in constant use, how often should it be cleaned and
sanitized? - ✅✅ every 4 hours
What is the third step in cleaning and sanitizing items in a 3-compartment sink? -
✅✅ Rinsing
What type of thermocouple probe should be used to check the internal temperature
of a beef roast? - ✅✅ Penetration
What food safety practice can prevent cross-contact? - ✅✅ Washing, rinsing,
and sanitizing, utensils before each use.
What is the most likely cause of wheezing and hives? - ✅✅ Food allergies
What is a basic characteristic of a virus? - ✅✅ requires a living host
Where should staff members eat, drink, smoke, or chew gum? - ✅✅ In designed
areas
When can a food handler with a sore throat and a fever return to work with or be
around food? - ✅✅ A written medical release is provided
, What should a foodservice operator do when responding to a foodborne-illness
outbreak? - ✅✅ Segregate the product
What bacteria is commonly linked with poultry, eggs, dairy products and produce?
- ✅✅ Salmonella spp.
Scombroid poisoning can be prevented by? - ✅✅ purchasing fish from approved,
reputable suppliers
Jaundice is a symptom of which foodborne illness? - ✅✅ Hepatitis A
Food must be cooled from 135℉ to ______ within 2 hours - ✅✅ 70℉
What type of container should be used to transport TCS food from the place of
preparation to the place of service? - ✅✅ Insulated
A back-up of raw sewage has occurred in the kitchen. What should happen next? -
✅✅ close the affected area and clean it.
What is coving? - ✅✅ curved, sealed edge between a floor and a wall
Who has the higher risk of foodborne illness? - ✅✅ Elderly people
Parasites are commonly associated with: - ✅✅ seafood
Ciguatera Toxin is commonly found in: - ✅✅ amberjack
