SERVSAFE PRACTICE TEST - 2024 /
2025 QUESTIONS AND ANSWERS
Garbage containers used by a business should be - ans-waterproof, easy to clean, leak-
sq sq sq sq sq sq sq sq sq sq sq sq sq
proof, and durable sq sq
A container of chicken salad is held at 41° with a prep date of December 17th. On Decembe
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
r 23rd, the chicken salad should be - ans-discarded
sq sq sq sq sq sq sq sq
Which food items provide an ideal environment for pathogen growth - ans-uncooked rice
sq sq sq sq sq sq sq sq sq sq sq sq
Which of these is created to identify food safety risks throughout the flow of food - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Hazard Analysis Critical Control Point sq sq sq sq
What is the correct temperature of the three-compartment sink? - ans-110°
sq sq sq sq sq sq sq sq sq sq
The best location for chemical detergents and sanitizers to be stored is - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq
in a storage area next to single-service items
sq sq sq sq sq sq sq
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds -
sq sq sq sq sq sq sq sq sq sq sq sq sq
ans-145°
sq
Which organization certifies and or classifies equipment for food preparation and sanitatio
sq sq sq sq sq sq sq sq sq sq sq
n - ans-an ANSI accredited certification program
sq sq sq sq sq sq
Which foodborne illness is usually caused by incorrectly canned food? - ans-Botulism
sq sq sq sq sq sq sq sq sq sq sq
Apart from ensuring that deli meats are stored at a safe cold-
sq sq sq sq sq sq sq sq sq sq sq
holding temperature, another food safety measure involves - ans-
sq sq sq sq sq sq sq sq
date marking foods with a maximum of seven daysonce open or prepared
sq sq sq sq sq sq sq sq sq sq sq
What happens when non-potable water contaminates drinkable water? - ans-cross-
sq sq sq sq sq sq sq sq sq
connection
What is the final step in the process of cleaning and sanitizing stationary equipment? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
sanitize and allow the surfaces and parts to air dry sq sq sq sq sq sq sq sq sq
, The minimum required temperature for the final hot water sanitizing rinse in a stationary rac
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
k single temperature machine is - ans-180°
sq sq sq sq sq sq
What is the meaning of the acronym FATTOM? - ans-
sq sq sq sq sq sq sq sq sq
Conditions that favor the growth of most foodborne pathogens sq sq sq sq sq sq sq sq
What are the two items that can be obtained at a temperature of 45° - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Shell eggs and live claims sq sq sq sq
When a food handler has been diagnosed with hepatitis A but is not displaying any sympto
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ms of illness, the manager must - ans-
sq sq sq sq sq sq sq
exclude the food handler from the operation and notify the regulatory authority
sq sq sq sq sq sq sq sq sq sq sq
After verifying the internal temperature of a food, a food employee neglected to perform whi
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ch step when they directly returned the thermometer case sleeve? - ans-
sq sq sq sq sq sq sq sq sq sq sq
Clean and sanitize the probe before placing it back into the thermometer sleeve
sq sq sq sq sq sq sq sq sq sq sq sq
Which item is considered to be in violation of the guidelines outlined in the FDA Food Code
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
? - ans-Raw chicken stored below lunch meat in the walk-in cooler
sq sq sq sq sq sq sq sq sq sq sq
What type of contamination is considered when metal shavings are found in a can of tomat
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
oes? - ans-Physical sq sq
What is the most accurate description of the appropriate procedures for manually cleaning
sq sq sq sq sq sq sq sq sq sq sq sq sq
and sanitizing utensils and food-
sq sq sq sq
contact surfaces of equipment in retail food establishments? - ans-Pre-flush or pre-
sq sq sq sq sq sq sq sq sq sq sq
scrape, wash, rinse, sanitize, and air dry sq sq sq sq sq sq
When practicing proper handwashing, which additional body part must also be cleaned? -
sq sq sq sq sq sq sq sq sq sq sq sq
ans-Exposed parts of forearms
sq sq sq sq
What is the objective of using a detergent? - ans-remove food and grease
sq sq sq sq sq sq sq sq sq sq sq sq
In the occurrence of a specific event, it is necessary to promptly close the operation - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
rodent infestation sq
What has transpired when a cook employs one set of tongs to flip fish before flipping steak?
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
- ans-Cross-contact
sq sq
Ground beef that has been cooked thoroughly needs to be stored - ans-above all raw meat
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
At what time should hand antiseptics be utilized? - ans-After handwashing
sq sq sq sq sq sq sq sq sq sq
The term used to describe the situation when the water supply pressure falls below that of t
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
he contaminated supply is called - ans-backsiphonage
sq sq sq sq sq sq
2025 QUESTIONS AND ANSWERS
Garbage containers used by a business should be - ans-waterproof, easy to clean, leak-
sq sq sq sq sq sq sq sq sq sq sq sq sq
proof, and durable sq sq
A container of chicken salad is held at 41° with a prep date of December 17th. On Decembe
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
r 23rd, the chicken salad should be - ans-discarded
sq sq sq sq sq sq sq sq
Which food items provide an ideal environment for pathogen growth - ans-uncooked rice
sq sq sq sq sq sq sq sq sq sq sq sq
Which of these is created to identify food safety risks throughout the flow of food - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Hazard Analysis Critical Control Point sq sq sq sq
What is the correct temperature of the three-compartment sink? - ans-110°
sq sq sq sq sq sq sq sq sq sq
The best location for chemical detergents and sanitizers to be stored is - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq
in a storage area next to single-service items
sq sq sq sq sq sq sq
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds -
sq sq sq sq sq sq sq sq sq sq sq sq sq
ans-145°
sq
Which organization certifies and or classifies equipment for food preparation and sanitatio
sq sq sq sq sq sq sq sq sq sq sq
n - ans-an ANSI accredited certification program
sq sq sq sq sq sq
Which foodborne illness is usually caused by incorrectly canned food? - ans-Botulism
sq sq sq sq sq sq sq sq sq sq sq
Apart from ensuring that deli meats are stored at a safe cold-
sq sq sq sq sq sq sq sq sq sq sq
holding temperature, another food safety measure involves - ans-
sq sq sq sq sq sq sq sq
date marking foods with a maximum of seven daysonce open or prepared
sq sq sq sq sq sq sq sq sq sq sq
What happens when non-potable water contaminates drinkable water? - ans-cross-
sq sq sq sq sq sq sq sq sq
connection
What is the final step in the process of cleaning and sanitizing stationary equipment? - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
sanitize and allow the surfaces and parts to air dry sq sq sq sq sq sq sq sq sq
, The minimum required temperature for the final hot water sanitizing rinse in a stationary rac
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
k single temperature machine is - ans-180°
sq sq sq sq sq sq
What is the meaning of the acronym FATTOM? - ans-
sq sq sq sq sq sq sq sq sq
Conditions that favor the growth of most foodborne pathogens sq sq sq sq sq sq sq sq
What are the two items that can be obtained at a temperature of 45° - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
Shell eggs and live claims sq sq sq sq
When a food handler has been diagnosed with hepatitis A but is not displaying any sympto
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ms of illness, the manager must - ans-
sq sq sq sq sq sq sq
exclude the food handler from the operation and notify the regulatory authority
sq sq sq sq sq sq sq sq sq sq sq
After verifying the internal temperature of a food, a food employee neglected to perform whi
sq sq sq sq sq sq sq sq sq sq sq sq sq sq
ch step when they directly returned the thermometer case sleeve? - ans-
sq sq sq sq sq sq sq sq sq sq sq
Clean and sanitize the probe before placing it back into the thermometer sleeve
sq sq sq sq sq sq sq sq sq sq sq sq
Which item is considered to be in violation of the guidelines outlined in the FDA Food Code
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
? - ans-Raw chicken stored below lunch meat in the walk-in cooler
sq sq sq sq sq sq sq sq sq sq sq
What type of contamination is considered when metal shavings are found in a can of tomat
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
oes? - ans-Physical sq sq
What is the most accurate description of the appropriate procedures for manually cleaning
sq sq sq sq sq sq sq sq sq sq sq sq sq
and sanitizing utensils and food-
sq sq sq sq
contact surfaces of equipment in retail food establishments? - ans-Pre-flush or pre-
sq sq sq sq sq sq sq sq sq sq sq
scrape, wash, rinse, sanitize, and air dry sq sq sq sq sq sq
When practicing proper handwashing, which additional body part must also be cleaned? -
sq sq sq sq sq sq sq sq sq sq sq sq
ans-Exposed parts of forearms
sq sq sq sq
What is the objective of using a detergent? - ans-remove food and grease
sq sq sq sq sq sq sq sq sq sq sq sq
In the occurrence of a specific event, it is necessary to promptly close the operation - ans-
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
rodent infestation sq
What has transpired when a cook employs one set of tongs to flip fish before flipping steak?
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
- ans-Cross-contact
sq sq
Ground beef that has been cooked thoroughly needs to be stored - ans-above all raw meat
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
At what time should hand antiseptics be utilized? - ans-After handwashing
sq sq sq sq sq sq sq sq sq sq
The term used to describe the situation when the water supply pressure falls below that of t
sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq sq
he contaminated supply is called - ans-backsiphonage
sq sq sq sq sq sq
