ServSafe Practice Exam

Which food items has been associated with Salmonella Typhi

What is an example of pysical contamination

What practice is used for preventing Norovirus from causing foodborne illness

What condition promotes the growth of bacteria

Parasites are commonly associated with what food

What practice should be used to prevent seafood toxins from causing a foodborne illness

How should chemicals be stored

What does the L stand for in the FDA's ALERT tool

What practice can help prevent allergic reactions

What symptom can indicate a customer is having an allergic reaction

Where should a food handler wash his or her hands after prepping food

When should a food handler with a sore throat and fever be excluded from the operation

A food handler comes to work with kiarrhea. What should the manager tell the food handler to do

What should a food handler do to make gloves easier to put on

When can a food handler diagnosed with jaundice return to work

which item is a potential physical contaminant

What is the purpose of hand antiseptic

Single-use gloves are not required when

What should food handlers do after leaving and returning to the prep area

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations

What causes preschool-age children to be at risk for foodborne illness

Which organizations includes inspecting food as one of its primary responsbilities

What should a server do after clearing a table

What strategy can prevent cross-contamination

What temperatures do infrared thermometers measure

When can glass thermometers be used

Why should food temperatures be taken in two different locations

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish

What information must be included on the label of food packaged on-site for retail sale

How should an item on that has been recalled by its manufacturer be stored in an operation

A food handler has just finished storing a dry food delivery. Which step was done correctly

Which items should be rejected

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours

A local nursing home has a yearly barbecuse barbecue for its residents. Which food item should be not be served

When transporting food off-site, how should information such as a use-by date and time be communicated ot the off-site staff

What is the minimum internal cooking temerature for a veal chop

How many hours can cold food be held without refrigeration before it must be sold, served, or thown out

Lasanga was remove from hot holding service at 11:00 am. By what time must be served or thrown out

What should be done with the preset, unwrapped utensils that appear to be unused after guests have left the table

What symptom requires a food handler to be excluded from the operation

What rule for serving bread should food handlers practice

In a self-service area, bulk unpackaged food does nto need a label if the product

Temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 160F. What HACCP principle is addressed by cooking the duck breast to 165F

What must a food handler with an infected hand wound do to work safely with food

Which of these food processes does not require a variance from a regulatory authority

What is a cross-connection

What information must be posted on a dishwasher

What scenario can lead to pest infestation

What is the first step in developing a HACCP plan

What factors influcence the effectiveness of a chemical sanitizer

What is the first step of cleaning and sanitizing stationary equipment

What temperature should the water be for manual diswashing

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals

What must staff members do when transferring chemicals to a new container

What temperature must a high-temperature dishwasher's final sanitizing raise be

What must food handlers do when handling ready-to-eat food

Why are people who take certain medications at risk for foodborne illness

What should be done with a package of flour that is received with signs of dampness on the bag

Which responsiblity is included in the Food and Drug Administration's role

What is the minimum internal temperature hot food must held at the prevent pathogens from growing

What should staff do when receiving a delivery of food and supplies

How should staff make sure that chemical sanitizer being used on a food-prep surface is at the correct strength

A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out?

When can raw, unpackaged meat be offered for self-service

What rule for serving condiments should be practiced

Bulk unpackaged food in self-service areas must be labeled when

The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practicied by throwing out the soup

Which process requires a variance from the regulatory authority

Which information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness

What should a food handler do with food after it is thawed in the microwave

What must an operation do before packaging fresh juice on-site for later sale

What temperature must stuffed lobster be cooked to

What temperature must cooked vegetables reach to be safely hot-held for service

Nursing home caferteria staff are creating new menu items for breaskfast for residents and their family members. What item is not safe to serve

When must a food handler change gloves

A food hander cooled a container of chili to 70F in 1 hour. How much time is left to cool the chili to 41F

What should a server do when taking a food order from customers who concerns about food allergies

What is the minimum internal cooking temperature for chicken breast

What thermometer is best suited to checking a dishwashing machine's final rinse temperature