ServSafe Practice Test -
Study online at https://quizlet.com/_hx16iy
1. Garbage containers used by a business should be: waterproof, easy to clean, leak-proof,
and durable
2. A container of chicken salad is held at 41° with a prep date of December 17th.
On December 23rd, the chicken salad should be: discarded
3. Which food items provide an ideal environment for pathogen growth: uncooked
rice
4. Which of these is created to identify food safety risks throughout the flow of
food: Hazard Analysis Critical Control Point
5. What is the correct temperature of the three-compartment sink?: 110°
6. The best location for chemical detergents and sanitizers to be stored is: in a
storage area next to single-service items
7. When cooking Salmon, it must reach which minimum internal temperature
for 15 seconds: 145°
8. Which organization certifies and or classifies equipment for food preparation
and sanitation: an ANSI accredited certification program
9. Which foodborne illness is usually caused by incorrectly canned food?: Botulism
10. Apart from ensuring that deli meats are stored at a safe cold-holding tem-
perature, another food safety measure involves: date marking foods with a maximum of seven
daysonce open or prepared
11. What happens when non-potable water contaminates drinkable water?: -
cross-connection
12. What is the final step in the process of cleaning and sanitizing stationary
equipment?: sanitize and allow the surfaces and parts to air dry
13. The minimum required temperature for the final hot water sanitizing rinse
in a stationary rack single temperature machine is: 180°
14. What is the meaning of the acronym FATTOM?: Conditions that favor the growth of most
foodborne pathogens
15. What are the two items that can be obtained at a temperature of 45°: Shell eggs
and live claims
16. When a food handler has been diagnosed with hepatitis A but is not display-
ing any symptoms of illness, the manager must: exclude the food handler from the operation
and notify the regulatory authority
1/6
, ServSafe Practice Test -
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17. After verifying the internal temperature of a food, a food employee neglect-
ed to perform which step when they directly returned the thermometer case
sleeve?: Clean and sanitize the probe before placing it back into the thermometer sleeve
18. Which item is considered to be in violation of the guidelines outlined in the
FDA Food Code?: Raw chicken stored below lunch meat in the walk-in cooler
19. What type of contamination is considered when metal shavings are found in
a can of tomatoes?: Physical
20. What is the most accurate description of the appropriate procedures for
manually cleaning and sanitizing utensils and food-contact surfaces of equip-
ment in retail food establishments?: Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry
21. When practicing proper handwashing, which additional body part must also
be cleaned?: Exposed parts of forearms
22. What is the objective of using a detergent?: remove food and grease
23. In the occurrence of a specific event, it is necessary to promptly close the
operation: rodent infestation
24. What has transpired when a cook employs one set of tongs to flip fish before
flipping steak?: Cross-contact
25. Ground beef that has been cooked thoroughly needs to be stored: above all raw
meat
26. At what time should hand antiseptics be utilized?: After handwashing
27. The term used to describe the situation when the water supply pressure falls
below that of the contaminated supply is called: backsiphonage
28. What is the lowest permissible temperature for the hand sinks: 100°
29. Food items displayed on a salad bar should be labeled with respective
food's: common name
30. The manager must take necessary steps when a food handler has been
diagnosed with hepatitis A but is not displaying any symptoms of illness. What
is the necessary step: exclude the food handler from the operation and notify the regulatory authority
31. On December 17th, a food handler prepares and appropriately cools, labels,
and stores ham in the cooler. The following day, another food handler utilizes
the ham to make ham salad. The ham salad needs to be consumed or disposed
of by December.: 23rd
2/6
Study online at https://quizlet.com/_hx16iy
1. Garbage containers used by a business should be: waterproof, easy to clean, leak-proof,
and durable
2. A container of chicken salad is held at 41° with a prep date of December 17th.
On December 23rd, the chicken salad should be: discarded
3. Which food items provide an ideal environment for pathogen growth: uncooked
rice
4. Which of these is created to identify food safety risks throughout the flow of
food: Hazard Analysis Critical Control Point
5. What is the correct temperature of the three-compartment sink?: 110°
6. The best location for chemical detergents and sanitizers to be stored is: in a
storage area next to single-service items
7. When cooking Salmon, it must reach which minimum internal temperature
for 15 seconds: 145°
8. Which organization certifies and or classifies equipment for food preparation
and sanitation: an ANSI accredited certification program
9. Which foodborne illness is usually caused by incorrectly canned food?: Botulism
10. Apart from ensuring that deli meats are stored at a safe cold-holding tem-
perature, another food safety measure involves: date marking foods with a maximum of seven
daysonce open or prepared
11. What happens when non-potable water contaminates drinkable water?: -
cross-connection
12. What is the final step in the process of cleaning and sanitizing stationary
equipment?: sanitize and allow the surfaces and parts to air dry
13. The minimum required temperature for the final hot water sanitizing rinse
in a stationary rack single temperature machine is: 180°
14. What is the meaning of the acronym FATTOM?: Conditions that favor the growth of most
foodborne pathogens
15. What are the two items that can be obtained at a temperature of 45°: Shell eggs
and live claims
16. When a food handler has been diagnosed with hepatitis A but is not display-
ing any symptoms of illness, the manager must: exclude the food handler from the operation
and notify the regulatory authority
1/6
, ServSafe Practice Test -
Study online at https://quizlet.com/_hx16iy
17. After verifying the internal temperature of a food, a food employee neglect-
ed to perform which step when they directly returned the thermometer case
sleeve?: Clean and sanitize the probe before placing it back into the thermometer sleeve
18. Which item is considered to be in violation of the guidelines outlined in the
FDA Food Code?: Raw chicken stored below lunch meat in the walk-in cooler
19. What type of contamination is considered when metal shavings are found in
a can of tomatoes?: Physical
20. What is the most accurate description of the appropriate procedures for
manually cleaning and sanitizing utensils and food-contact surfaces of equip-
ment in retail food establishments?: Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry
21. When practicing proper handwashing, which additional body part must also
be cleaned?: Exposed parts of forearms
22. What is the objective of using a detergent?: remove food and grease
23. In the occurrence of a specific event, it is necessary to promptly close the
operation: rodent infestation
24. What has transpired when a cook employs one set of tongs to flip fish before
flipping steak?: Cross-contact
25. Ground beef that has been cooked thoroughly needs to be stored: above all raw
meat
26. At what time should hand antiseptics be utilized?: After handwashing
27. The term used to describe the situation when the water supply pressure falls
below that of the contaminated supply is called: backsiphonage
28. What is the lowest permissible temperature for the hand sinks: 100°
29. Food items displayed on a salad bar should be labeled with respective
food's: common name
30. The manager must take necessary steps when a food handler has been
diagnosed with hepatitis A but is not displaying any symptoms of illness. What
is the necessary step: exclude the food handler from the operation and notify the regulatory authority
31. On December 17th, a food handler prepares and appropriately cools, labels,
and stores ham in the cooler. The following day, another food handler utilizes
the ham to make ham salad. The ham salad needs to be consumed or disposed
of by December.: 23rd
2/6
