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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| show | They have not built up their immune systems.
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| Which bacteria is commonly linked with cooked rice dishes? | show 🗑
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| show | purchasing fish from approved, reputable suppliers.
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| show | Sprouts
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| TCS stands for | show 🗑
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| show | Ciguatera toxin in red snapper
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| Jaundice is a symptom of which foodborne illness? | show 🗑
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| As a part of handwashing, foodhandlers must scrub their hands and arms for | show 🗑
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| show | Restrict them from working with food
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| show | bandage the wound and wear single-use gloves
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| show | plain band ring
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| Foodhandlers should wash their hands before and after | show 🗑
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| A foodhandler who spends an entire shift forming hamburger patties should change gloves | show 🗑
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| show | Remove the lid of a container and put the thermometer stem into the sour cream
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| show | No USDA or state department of agriculture inspection stamp
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| Macaroni salad should be stored where in relation to raw salmon | show 🗑
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| Cut melons should be stored at what internal temperature? | show 🗑
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| All ready to eat TCS food that will be stored for longer than ___ hours must be labeled. | show 🗑
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| show | material safety data sheet
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| What is the purpose of MSDS sheets? | show 🗑
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| show | 145* F or higher for 15 seconds
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| Leftover chili to be put in hot-holding must be reheated to | show 🗑
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| Food must be cooled from 135* F to __ within 2 hours. | show 🗑
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| show | room temperature
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| show | 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? | show 🗑
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| How long can refrigerated food that is prepped on-site be stored in a cooler? | show 🗑
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| Where should pesticides be stored? | show 🗑
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| show | air gap
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| A backup of raw sewage has occurred in the kitchen. What should happen next? | show 🗑
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| What is coving? | show 🗑
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| What is the first step in cleaning and sanitizing items in a 3-compartment sink? | show 🗑
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| What is the definition of sanitizing? | show 🗑
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| If a food-contact surface is in constant use, it should be cleaned and sanitized every _ hours. | show 🗑
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| show | Sanitizing
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| Which probe should be used to check the temperature of a port roast? | show 🗑
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| You must ___ and ___ utensils before each use to prevent cross-contact. | show 🗑
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| Wheezing and hives are symptoms of __ | show 🗑
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| show | Food and Drug Administration (FDA)
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| show | close an operation
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| show | tasks
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| ___-____ relies on volunteers acting out a script. | show 🗑
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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