Servsafe Practice Test (50 Questions)

Who has the higher risk of foodborne illness?

Parasites are commonly associated with:

Ciguatera Toxin is commonly found in:

What is a TCS Food?

Metal shavings are which type of contaminant

What should foodservice operations do to prevent the spread of hepatitis A?

To wash hands properly, a food handler must first

What should foodservice operators do to prevent customer illness from Shigella spp.?

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

What items are considered acceptable work attire for a food handler?

What task requires food handlers to wash their hands before and after doing it?

Which action requires a food handler to change their gloves?

How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation?

When should a shipment of fresh chicken be rejected?

Where should ground fish be stored in a cooler?

What is the maximum number of days that ready-to-eat food can be stored if held at 41F?

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?

What organization requires Material Safety Data Sheets?

What is the minimum internal cooking temperature for rice that is hot-held for service?

What food item does the Food and Drug Administration advise against offering on a children's menu?

TCS food reheated for hot-holding must reach what temperature:

What method should never be used to thaw food?

When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Hot TCS food can be held without temperature control for a maximum of:

Which food may be re-served to customers?

What is the purpose of setting a critical limits in the HACCP plan?

What is the minimum water temperature required when using hot water to sanitize objects?

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

What is the final step in cleaning and sanitizing a prep table?

How many seconds does an iodine sanitizer need to be in contact with the object being sanitized?

If a food-contact surface is in constant use, how often should it be cleaned an sanitized?

What is the third step in cleaning and sanitizing items in a 3-compartment sink?

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

What food safety practice can prevent cross-contact?

What is the most likely cause of wheezing and hives?

What is a basic characteristic of a virus?

Where should staff members eat, drink, smoke, or chew gum?

When can a food handler with a sore throat and a fever return to work with or be around food?

What should a foodservice operator do when responding to a foodborne-illness outbreak?

What bacteria is commonly linked with poultry, eggs, dairy products and produce?

Scombroid poisoning can be prevented by:

Jaundice is a symptom of which foodborne illness?

Food must be cooled from 135F to ______ within 2 hours

What type of container should be used to transport TCS food from the place of preparation to the place of service?

A back-up of raw sewage has occurred in the kitchen. What should happen next?

What is coving?

What is the definition of sanitizing?

Which reason should an inspector close an operation?

Where should dirty clothing be stored inside the operation?