ServSafe Test
ServSafe Certification Quiz
Test your knowledge and readiness for the ServSafe certification with our comprehensive quiz! Designed for food handlers and managers, this quiz covers essential topics related to food safety, hygiene, and prevention of foodborne illnesses.
- 61 multiple choice questions
- Covers critical food safety practices
- Ideal for preparing for ServSafe certification exams
Which food item has been associated with Salmonella Ty-phi?
Beverage
Produce
Shellfish from contaminated water
Under cooked ground beef
What symptom required a food handler to exclude from the operation?
Sore throat
Jaundice
Coughing
Stomach cramps
Which is an example of physical contamination?
Sneezing on food
Touching dirty food contact surfaces
Bones in fish
Cooked tomato sauce in a copper pan
What practice is useful for preventing Norovirus from causing foodborn illness?
Cooking food to minimum interval temperature
Excluding staff with vomiting from the operation
Cooling food rapidly
Encouraging staff to get flu shots
What condition promotes the growth of bacteria?
High acidity
Low levels of moisture
Food held between 70F and 125F
Food with a pH that is highly alkaline
Parasites are commonly associated with that food?
Mushroom
Wild game
Whole wheat
Dairy product
What practice should be used to prevent seafood toxins from causing a foodborn illness?
Cooking food to correct internal temperatures
Handwashing throughout the day
Purchasing food from approved, reputable suppliers
Microwave fishing to be served raw for 15 seconds
How should chemicals be stored?
Above food
Away from prep areas
In food storage areas
With kitchenware
What does the L stand for in the FDA's ALERT tool?
Listen
Leave
Limit
Look
What practice can help prevent allergic reactions?
Cooking different food types in the same oil
Telling customers how an item is prepared
Using parchment paper when baking cookies
Providing home delivery service
What symptoms can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath
Left arm pain
Appetite loss
Coughing blood
Where should a food handler wash his or her hands after prepping food?
Three compartment sink
Utility sink
Designated sink for handwashing
Food prep sink
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high risk population
When the food handler's fever is over 100F
After the food handler has a sore throat that has lasted for more than 5 days
Before the regulatory authority is notified
A food handler comes to work with diarrhea, what should the manager tell the food handler to do?
Do not work with food
Go home
Clean the restroom after each use
Only bus tables
What should a food handler do to make gloves easier to put on?
Sprinkle flour in the gloves
Blow into gloves
Select the correct size glove
Roll the gloves up
When can a food handler diagnosed with jaundice return to work?
After 1 week
When his or her skin returns to a natural color
Seven days after the last symptom is observed
When approved by the regulatory authority
Which item is a potential physical contaminant?
Sanitizer
Jewlery
Sweat
Hand sanitizer
What is the purpose of hand antiseptic?
Eliminate the need for handwriting
Increase the use of sanitizing solutions
Lower the number of pathogens on the skin
Eliminate the need for use of gloves
Single-use gloves are not required when...
The food handler has a latex sensitivity
Prepping ready to eat food
Washing produce
Handling cooked food
What should food handlers do after leaving and returning to the prep area?
Put on gloves
Remove their apron
Wash hands
Apply hand antiseptic
What type of eggs must be used when preparing raw or undercooked dishes for high risk populations?
Pasturized
Pooled
Hard boiled
Shelled
What causes preschool age children to be a risk for foodborne illness?
Their immune systems are not strong
They have not received all their immunizations
They only eat ready to eat foods
They have hidden allergies
Which organization includes inspecting food as one of its primary responsibilities?
U.S Public Health Service
Centers for Disease Control
U.S. Department of Agriculture
Occupational Safety and Health Administation
What should a server do after clearing a table?
Apply hand antiseptic
Wash hands
Put disposable gloves back on
Rinse hands in warm water
What strategy can prevent cross contamination?
Buying foods that does not require prepping
Prep food on both sides of a cutting board
Prep raw food and ready to eat food at the same time
Avoid time-temperature abuse
What temperatures do infrared thermometer measure?
Internal foods
Air
Surface
Oven
When can glass thermometers be used?
When candy is being made
When checking liquids
When enclosed in a shatterproof casing
When hanging in a cooler
Why should temperature be taken in two different locations?
To ensure the thermometer is calibrated correctly
It is required by the manufacturer
To ensure the thermometer is accurate to +/-2F
Temperature may vary in the food
A food handler is prepared 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 due date of April 10. What is the use-by date for the sea food?
April 4
April 8
April 10
April 12
What information must be included on the label of food packaged on-site for retail sale?
Package date
List of ingredients
Storage guidelines
Serving size
How should an item that has been recalled by its manufacturer be stored in an operation?
Tgether with food that will be served
Separately from food that will be served
In vacuum-packed bags
In self-draining containers
A food handler has just finished storing a dry food delivery. Which step was one correctly?
Stored food away from the wall
Stored food 4 inches off the floor
Stored food underneath a stairwell
Stored food stored food in an empty chemical container
Which item should be rejected?
Bags of organic cookies torn packaging
Bottled milk at 41F
Shell eggs at an air temperature of 45F
Live oyster at 50F
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
12 hours
24 hours
48 hours
72 hours
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
Deviled eggs
Potato salad
Raw carrots
Rare hamburgers
When transporting food off-site, how should information such as use-by date and time be communicated to the off site staff?
Telephone
Texting or email message
Labels on food
Verbal instructions
What is the minimum internal cooking temperature for a veal chop?
135F
145F
155F
165F
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
2 hours
4 hours
6 hours
8 hours
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
Wrap the utensils with a clean napkin
Leave the utensils for the next guest
Clean and sanitize the uternsils
Wipe off the utensils and reuse
What rule for serving bread should food handlers practice?
Do-not re-serve uneaten bread
Reheat uneaten bread before serving to other customers
Recycle unused, uncovered butter for use in other food items
Clean and sanitize bread basket between each customer
In a self-served area, bulk un-packaged food does not need a label if the product...
Makes a claim about health or nutrient content
Does not make a claim about health or nutrient content
Has been prepared at an unregulated processing plant
Has been prepared at a vendor's processing plant
The temperature of a 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 temp to reach 165F. what HACCP principle is addressed by cooking the duck breast to 165F
Hazard analysis
Verification
Monitoring
Critical limit
What must a food handler with an infected hand wound do to work safely with food?
Cover the wound with an impermeable cover ans wear a single-use glove
Avoid working with raw food until the wound is completely dry
Place a bandage on the wound
Apply hand sanitizer to the wound
Which one of these food processes does not require a variance from a regulatory authority?
Smoking food as a method to preserve it
Buying bean sprouts from a reputable supplier
Curing food
Pasteurizing juice on-site
What is cross-connecting?
Back flow of clean water into dirty water
Physical connection between safe water and dirty water
Water transport vehicle
Approved public water main
What information must be posted on a dishwasher
Manufacturer phone number
Correct settings
Recommended sanitizing amount
Schedule for cleaning
What scenario can lead to pest infestation?
Storing recyclables into paper bags
Cleaning up spills around the garbage containers
Rotating products using the FIFO method
Installing air curtains above doors
What is the first step in developing a HACCP plan?
Identify corrective actions
Conduct a hazard analysis
Establish monetizing procedures
Determine critical control point
What factor influences the effectiveness of ac chemical sanitizer?
Concentration, temperature, contact time, pH, and water hardness
Concentration, absorbency, moisture, alkalinity, salinity
Concentration, protein, acidity, air temperature, strength
Concentration, water activity, reactivity, pressure, density
{"name":"ServSafe Test", "url":"https://www.quiz-maker.com/QPREVIEW","txt":"Test your knowledge and readiness for the ServSafe certification with our comprehensive quiz! Designed for food handlers and managers, this quiz covers essential topics related to food safety, hygiene, and prevention of foodborne illnesses.61 multiple choice questionsCovers critical food safety practicesIdeal for preparing for ServSafe certification exams","img":"https:/images/course4.png"}
More Quizzes
Project Spring Safety Quiz
126284
Thaw frozen food
105216
Brighton Music Hall kitchen quiz.
12613
(Ch.3) Factors that affect foodborne illness - Test yourself
2512342
(Ch.1) Food safety - Test Yourself (1st mid-term) -
2010178
Food Safety & Hygiene - July 2023 - Take the quiz
10590
Culinary Unit 3
15810
TM-TRC Nov 2019
301550
Cross Contamination N&W
13654
Food Safety Knowledge Quiz
1269
CHICKEN JOY
1586
CulinaryLab Refresher Quiz
105179