Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

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	165°F
B	135°F
C	145°F
D	41°F

Question 2

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	Training videos and self-study.
D	Staff should already have this knowledge before being hired.

Question 3

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

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

Question 4

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	Prepackaged items such as soup crackers
D	Open condiments, such as a dish of salsa

Question 5

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

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

Question 6

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

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

Question 7

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

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

Question 8

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

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

Question 9

What is the best approach to dealing with pests?

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

Question 10

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

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

Question 11

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

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

Question 12

What is a "thermocouple"?

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

Question 13

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 14

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

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

Question 15

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

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

Question 16

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

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

Question 17

Which is an example of a physical contaminant?

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

Question 18

Handwashing stations are required in which area?

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

Question 19

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 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 20

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

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

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