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

Question 2

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

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

Question 3

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	17 seconds
C	Less than 1 second
D	15 seconds

Question 4

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 5

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

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

Question 6

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

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

Question 7

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

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

Question 8

What is a "thermocouple"?

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

Question 9

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

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

Question 10

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	In a walk-in cooler.
D	Under hot running water.

Question 11

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

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

Question 12

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

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

Question 13

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

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

Question 14

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

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

Question 15

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

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

Question 16

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 17

When is a foodborne illness considered an "outbreak"?

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

Question 18

Handwashing stations are required in which area?

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

Question 19

Which is an example of a physical contaminant?

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

Question 20

What is the best approach to dealing with pests?

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

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