ServSafe Practice Exam

New employees should receive basic food safety information, including personal hygiene requirements, no later than

A Week after employment

First day of employment

Third day of employment

The first employee evaluation

For an illness to be considered “foodborne,” how many people must be affected after eating the same food?

More than 5

While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are more susceptible. Who of the following is LEAST likely to contract a foodborne illness?

A 2 year old baby

A 25 year old with HIV

A Healthy 90 year old

An over weight 30 year old

A guest finds a bandaid in his food. What type of contamination would this be considered?

Biological

Chemical

Physical

Primary

You receive a shipment of cold foods and notice the storage temperature is 45 degrees Fahrenheit. This would be a problem for all but which of the following foods?

Live shellfish

Sprouts

Poultry

Sliced Melon

Most bacteria thrive in which type of environment?

Oxygen Rich

Moist

Temperature over 135 F

Arid

Shortly after eating, a customer feels unwell. He complains his hands are tingling and that he felt cold but is starting to feel hot. Which food type likely caused his illness?

Chicken

Nuts

Dairy

Fish

Kim needs to thaw some frozen chicken. Which method would not be appropriate?

Run it under cold water

Microwave it

Set it on the counter

Put it in the refridgerator

Chicken must be cooked to which internal temperature to be considered safe for consumption?

165 degrees fahrenheit

41 degrees Fahrenheit

125 degrees Fahrenheit

120 degrees Fahrenheit

Which of the following is not a necessary item at a hand washing station?

Trash can

Electric Hand dryer

Hot Water

Hand wash sign

You just received a shipment of milk. Which of the following would make you reject the order?

The recieving temperature was 35 degrees Fahrenheit

It is labeled grade A

It was not labeled pasteurized

It was not labeled Homogenized

What is considered an appropriate dry storage temperature range?

65-75 degrees Fahrenheit

50-70 degrees Fahrenheit,

50-60 degrees Fahrenheit

40-60 degrees Fahrenheit,

Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?

2 days

10 days

7 days

3 days

Which of the following is incorrect regarding thermometers and food safety?

You can re-calibrate a thermometer using either ice point or boiling water methods.

Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids.

To get the most accurate reading, the probe of the thermometer should be inserted into the thickest part of the food.

Infrared thermometers are the most accurate choice for both surface and internal temperatures.

Which of the following foods should be discarded?

A vacuum-packed food that has been precooked

A vacuum-packed food that has been stored at 36 degrees

A vacuum-packed food with a bulge

A vacuum-packed food that is frozen

Which of these would be an unsafe practice concerning ice usage?

Scooping ice out of the ice machine using a clean drinking glass

Serving ice so a customer may cool coffee

Making ice from drinking water

Using ice to cool food

Which of the following would not be a reason to reject a shipment of canned food?

The shipping carton is torn.

There is evidence of can leakage on the bottom of the carton.

One of the cans appears to be swollen.

Some cans show dents at the seams.

The HACCP is associated with:

Food service allergen regulation

Food protection

Food service worker conditions

Food service worker certification

When inspecting incoming shipments of food, you should look for the following Fahrenheit temperatures:

Frozen: 0° or less; cold 37° or less; hot: 135° or more

Frozen: 0° or less; cold 41° or less; hot: 135° or more

Frozen: 31° or less; cold 41° or less; hot: 135° or more

Frozen: 0° or less; cold 41° or less; hot: 165° or more

The power goes out in your restaurant. As a manager, what is the first action you should take?

Write down the time

Hook up generator

Check and record all food temperatures of frozen, refrigerated, and hot foods.

Throw out all TCS (Time and Temperature Control for Safety) foods.

What would be an inappropriate item to feature on a children’s menu?

Cornmeal-crusted mahi mahi

Spinach and ham stuffed baked potato

Salmon sushi

Granola with blueberry yogurt

The FDA is responsible for inspecting all foods except for which of the following?

Canned goods

Meat, poultry, and eggs

Bottle water

Infant Formula

Who is responsible for disposing of pesticides?

The PCO

The restaurant manager

A member of the staff with pest control training

A hazmat crew member

Which of the following is false regarding food service pest control measures?

Pests can become resistant to pests control measures.

Purchasing your own pesticides is appropriate if they are bought from a reputable dealer.

Pesticides and their uses are regulated by federal, state, and local laws.

Pest control measures may vary from region to region and from pest to pest.

You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do?

Discard it

Ask employees who work with that food for their opinion and expertise.

Assume that the food is good if it is stored correctly.

Examine the package for rips or tears.

Which would not be a good practice when cooling food?

Placing hot food in refrigerator for quick cooling

Transferring food to smaller, shallow pans for cooling

Cutting large food items into smaller pieces

Placing containers of cooked food into an “ice bath” in another container for quick cooling

When stored in the refrigerator, which food must be kept in ice?

Eggs

Fish

Cut vegetables

Poultry

FIFO stands for:

Food Inspection For Optimum-use

Food In Fast Operations

First In First Out

Fall Injuries Fail Others

All but which of these are signs that a food may be unsafe:

A carton on which the address has been changed

A package that has been re-taped shut

Cans with rust on them

Frozen food with large ice crystals on the package bottom

ServSafe Practice Exam

More Quizzes