Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

The acronym ALERT stands for Assure, Look, Employee, Report, and Threat.What type of food safety risk does this refer to?

A	Making a corrective action
B	Poor personal hygiene
C	Time and temperature abuse
D	The deliberate contamination of food

Question 2

How long can you safely store ready to eat TCS food in a cooler at a temperature of 41°F or lower?

A	4 days
B	14 days
C	7 days
D	10 days

Question 3

Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135°F to the storage temperature of 41°F or lower?

A	8 hours
B	2 hours
C	6 hours
D	4 hours

Question 4

Where is the best place to store cleaning supplies and chemicals?

A	Near the same area as the garbage so that you can keep both from coming into contact with food
B	In a designated area that can only be accessed through the dish room
C	In an area that is used only for this purpose
D	In a separate building outside of the establishment

Question 5

Which activity requires a food handler to wear single-use gloves?

A	Taking out the garbage
B	Washing fruits or produce
C	Handling ready to eat foods
D	Preparing food for cooking

Question 6

Which of the following is NOT considered to be "cross-contamination"?

A	Leaving foods in the temperature danger zone for too long.
B	Using the same cutting board for chicken and beef.
C	Mixing raw food with cooked food that will then be served without further cooking.
D	Storing food on a shelf where it could drip or leak onto the food stored below it.

Question 7

If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held?

A	32°F
B	45°F
C	41°F
D	40°F

Question 8

Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?

A	Hepatitis A
B	Salmonella
C	E. coli
D	Norovirus

Question 9

All items should be stored away from the walls and how many inches from the floor?

A	8 inches
B	4 inches
C	10 inches
D	6 inches

Question 10

Which of the following is NOT considered an example of a "corrective action"?

A	Throwing out food that has been time-temperature abused.
B	Retraining staff who are doing a task improperly.
C	Rejecting a shipment of food that appears to be spoiled.
D	Asking a customer who is ordering an alcoholic beverage for ID.

Question 11

What is the first step when cleaning and sanitizing stationary equipment?

A	Unplug the equipment
B	Sanitize the equipment surfaces
C	Wash the equipment with soapy water
D	Disassemble the removable parts

Question 12

The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?

A	Throw it out
B	Move the food to a cold storage unit and label it appropriately
C	Quickly bring the food to the correct temperature
D	Serve the food as soon as possible

Question 13

The "Temperature Danger Zone" refers to which range of temperatures?

A	41°F - 135°F
B	70°F - 125°F
C	40°F - 140°F
D	32°F - 212°F

Question 14

Which of the following would require obtaining a "variance" from your regulatory authority?

A	Offering customers al fresco style dining
B	Hiring a food handler who is under the age of 16
C	Offering live shellfish from a display tank
D	Smoking food as a way to enhance the flavor (but not to preserve it)

Question 15

To effectively "heat sanitize" equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature?

A	165°F
B	212°F
C	155°F
D	171°F

Question 16

An "immersion probe thermometer" is used for checking the temperature of what?

A	The air temperature of coolers and ovens
B	The surface temperature of flat cooking equipment, such as a griddle
C	The temperature of liquids such as soups, sauces, and frying oil
D	The internal temperature of meats

Question 17

Which person is the most susceptible to foodborne illness?

A	A 40-year-old woman
B	A teenage girl
C	A foodservice worker
D	A 65-year-old man

Question 18

If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what?

A	If it's fresh catch or farmed raised
B	That it must remain frozen until used
C	The SKU number
D	It's Nutrition Facts

Question 19

A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless employee leaves the end of the hose in a bucket of dirty mop water overnight.Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet - contaminating the clean drinking water.What is this type of contamination called?

A	Cross-connection
B	Air-gap resistance contamination
C	Pressure fluctuation contamination
D	Cross-contamination

Question 20

What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving?

A	145°F
B	165°F
C	155°F
D	135°F

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