Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

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	Pressure fluctuation contamination
C	Cross-contamination
D	Cross-connection

Question 2

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

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

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	6 hours
B	4 hours
C	2 hours
D	8 hours

Question 4

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

Question 5

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

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

Question 6

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	10 days
C	14 days
D	4 days

Question 7

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

A	212°F
B	165°F
C	155°F
D	171°F

Question 8

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	That it must remain frozen until used
D	The SKU number

Question 9

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

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

Question 10

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 11

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

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

Question 12

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

A	45°F
B	32°F
C	41°F
D	40°F

Question 13

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

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

Question 14

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

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

Question 15

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

A	Hepatitis A
B	Norovirus
C	E. coli
D	Salmonella

Question 16

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

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

Question 17

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

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

Question 18

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

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

Question 19

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	165°F
C	155°F
D	145°F

Question 20

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

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

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