ServSafe Practice Test
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Why are infants and young children at higher risk for getting foodborne illness? | They have not built up their immune systems.
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| Which bacteria is commonly linked with cooked rice dishes? | Bacillus cereus
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| Scromboid poisoning can be prevented by | purchasing fish from approved, reputable suppliers.
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| Which is TCS food? | Sprouts
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| TCS stands for | Temperature Controlled for Safety
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| Which is a biological contaminant | Ciguatera toxin in red snapper
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| Jaundice is a symptom of which foodborne illness? | Hepatitis A
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| As a part of handwashing, foodhandlers must scrub their hands and arms for | 10-15 seconds
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| What should a manager of quick-service operation do if a foodhandler reports having a sore throat and a fever? | Restrict them from working with food
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| To work with food, a foodhandler with a wound must | bandage the wound and wear single-use gloves
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| Which piece of jewelry is a foodhandler allowed to wear | plain band ring
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| Foodhandlers should wash their hands before and after | handling raw meat, poultry or seafood
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| A foodhandler who spends an entire shift forming hamburger patties should change gloves | every 4 hours during continual use and more often as needed
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| How should the temperature of a shipment of sour cream be taken when it arrives at an operation? | Remove the lid of a container and put the thermometer stem into the sour cream
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| For which condition should you reject a shipment of fresh chicken | No USDA or state department of agriculture inspection stamp
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| Macaroni salad should be stored where in relation to raw salmon | above
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| Cut melons should be stored at what internal temperature? | 41* F or lower
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| All ready to eat TCS food that will be stored for longer than ___ hours must be labeled. | 24
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| What does MSDS stand for? | material safety data sheet
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| What is the purpose of MSDS sheets? | to inform staff of safe use and hazards associated with chemicals used in the operation.
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| What is the minimum internal cooking temperature for seafood? | 145* F or higher for 15 seconds
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| Leftover chili to be put in hot-holding must be reheated to | 165* F for 15 seconds within 2 hours
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| Food must be cooled from 135* F to __ within 2 hours. | 70* F
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| Food should never be thawed at this temp. | room temperature
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| A stockpot of soup that needs to cool should be placed in this | an ice-water bath
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| What type of container should be used to transport TCS food from the place of prep to the place of service? | Insulated
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| How long can refrigerated food that is prepped on-site be stored in a cooler? | 7 days
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| Where should pesticides be stored? | In a secure storage area away from food.
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| An ___ ___ is the only certain way to prevent backflow. | air gap
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| A backup of raw sewage has occurred in the kitchen. What should happen next? | Close the affected area and clean it.
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| What is coving? | Curved, sealed edge between the floor and wall.
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| What is the first step in cleaning and sanitizing items in a 3-compartment sink? | rinsing, scraping or soaking items
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| What is the definition of sanitizing? | Reducing the pathogens on a surface to safe levels.
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| If a food-contact surface is in constant use, it should be cleaned and sanitized every _ hours. | 4
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| What is the 3rd step in cleaning and sanitizing a cutting board? | Sanitizing
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| Which probe should be used to check the temperature of a port roast? | Penetration
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| You must ___ and ___ utensils before each use to prevent cross-contact. | clean and sanitize
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| Wheezing and hives are symptoms of __ | allergies
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| Which organization makes recommendations for food safety regulation of the foodservice industry? | Food and Drug Administration (FDA)
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| An infestation of cockroaches or mice could force an inspector to | close an operation
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| on-the-job training takes staff away from their ____ and this is a disadvantage | tasks
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| ___-____ relies on volunteers acting out a script. | Role-play
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