Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

What is the proper sequence to effectively sanitize dishware, utensils, and equipment?

A	Scrape - sanitize - wash - rinse - air dry
B	Scrape - rinse - wash - sanitize - air dry
C	Scrape - wash - sanitize - rinse - air dry
D	Scrape - wash - rinse - sanitize - air dry

Question 2

If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held?

A	41°F
B	135°F
C	145°F
D	165°F

Question 3

What is the FIFO method (first-in, first-out)?

A	Rotating food pans on a buffet line so that the food remains fresh
B	Marking packaged food items with a use-by date
C	Storing food items so that the oldest is used first
D	Washing hands before and after each task

Question 4

When is a foodborne illness considered an "outbreak"?

A	When at least two people experience the same symptoms after eating the same food.
B	When a person must be hospitalized due to foodborne illness.
C	When more than one variety of pathogens is discovered in the same food product.
D	When a foodborne illness is linked to multiple food service establishments.

Question 5

How should a cloth used for wet-wiping be stored?

A	Hang wet clothes in an area that prevents dripping onto food contact surfaces
B	Store them dry and only mix with a sanitizing solution before each use
C	In a bucket of sanitizing solution
D	Never reuse wet-wipe clothes without washing them first

Question 6

What should you do if food shipments are not delivered at the correct temperatures?

A	File a complaint with your regulatory authority
B	Accept the delivery, but notify your supervisor
C	Reject the delivery
D	Bring the food items to the correct temperature within 2 hours

Question 7

Which of the following is an acceptable method for cooling hot TCS food before storage?

A	In an ice-water bath
B	In the freezer
C	In the walk-in cooler
D	On the counter at room temperature

Question 8

Which of the following symptoms is most commonly associated with foodborne illness?

A	A rash or hives
B	Diarrhea
C	Congestion
D	Dizziness or vertigo

Question 9

Which of the following is NOT considered a safe way to thaw frozen meat?

A	In a microwave.
B	Cooking it while still frozen.
C	Under hot running water.
D	In a walk-in cooler.

Question 10

A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action?

A	Stay home until the wound or boil is completely healed.
B	Wear an impermeable bandage and cover with a single-use glove.
C	Be restricted to duties that do not involve food contact.
D	Wash hands thoroughly between each task.

Question 11

Handwashing stations are required in which area?

A	Near areas designated for smoke breaks
B	All of these
C	Near chemical, dirty linen, and garbage storage areas
D	In food prep, service, and dishwashing areas.

Question 12

What is a "thermocouple"?

A	A metal probed thermometer
B	A backflow prevention device
C	A thermostat in a walk-in cooler
D	A type of impermeable single-use glove

Question 13

What or who is the most responsible for training new staff about safe food handling practices?

A	Training videos and self-study.
B	The General Manager.
C	Staff should already have this knowledge before being hired.
D	The Certified Food Manager.

Question 14

Which is an example of a physical contaminant?

A	Pathogens on unwashed hands
B	Bones in a fish fillet
C	Mold on cheese
D	Chicken juices on a cutting board

Question 15

Which unused items may be re-served to another customer?

A	You should never re-serve unused food items
B	Open condiments, such as a dish of salsa
C	Prepackaged items such as soup crackers
D	Garnishes, such as a sprig of parsley

Question 16

Where should the scoop for the ice machine be stored between uses?

A	It should not be stored between use. Always bring the ice scoop to the dish room after each use.
B	In a protected and designated location
C	Inside the ice machine
D	On top of the ice machine

Question 17

Raw ground beef and pork should be heated to an internal temperature of 155°F for how many seconds before serving?

A	13 seconds
B	Less than 1 second
C	15 seconds
D	17 seconds

Question 18

Which symptom must be reported to your regulatory authority when it afflicts a food handler?

A	A severe allergic reaction
B	Jaundice
C	Diarrhea
D	An infected wound or boil

Question 19

Why must ground meats be cooked to a higher temperature than whole cuts of meat?

A	More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat.
B	The grinder used to process ground meats has a higher likelihood of harboring pathogens.
C	Air pockets within the ground meat prevent it from cooking evenly.
D	Overcooking a whole cut of meat may result in a burnt texture on the surface of the meat.

Question 20

What is the best approach to dealing with pests?

A	Deny pests access to the operation
B	Work with a licensed pest control operator (PCO)
C	All of these
D	Deny pests food, water, and shelter

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