Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

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

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

Question 2

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	135°F
B	155°F
C	165°F
D	145°F

Question 3

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

A	The internal temperature of meats
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 air temperature of coolers and ovens

Question 4

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	It's Nutrition Facts
C	The SKU number
D	That it must remain frozen until used

Question 5

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

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

Question 6

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

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

Question 7

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

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

Question 8

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

Question 9

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

A	Hepatitis A
B	E. coli
C	Salmonella
D	Norovirus

Question 10

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	4 hours
B	8 hours
C	6 hours
D	2 hours

Question 11

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

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

Question 12

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

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

Question 13

Which person is the most susceptible to foodborne illness?

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

Question 14

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

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

Question 15

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

A	41°F
B	32°F
C	40°F
D	45°F

Question 16

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

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

Question 17

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

Question 18

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

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

Question 19

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	171°F
C	155°F
D	212°F

Question 20

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

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

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