Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

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	Storing food on a shelf where it could drip or leak onto the food stored below it.
D	Mixing raw food with cooked food that will then be served without further cooking.

Question 2

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 3

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

Question 4

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	10 days
C	7 days
D	14 days

Question 5

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

A	171°F
B	212°F
C	165°F
D	155°F

Question 6

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	8 hours
C	4 hours
D	2 hours

Question 7

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

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

Question 8

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 9

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	40°F
C	45°F
D	41°F

Question 10

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

A	Rejecting a shipment of food that appears to be spoiled.
B	Retraining staff who are doing a task improperly.
C	Throwing out food that has been time-temperature abused.
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	Wash the equipment with soapy water
B	Unplug the equipment
C	Disassemble the removable parts
D	Sanitize the equipment surfaces

Question 12

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

Question 13

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

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

Question 14

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 a designated area that can only be accessed through the dish room
D	In an area that is used only for this purpose

Question 15

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

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

Question 16

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

A	Norovirus
B	E. coli
C	Hepatitis A
D	Salmonella

Question 17

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

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

Question 18

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

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

Question 19

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

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

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	135°F
B	155°F
C	145°F
D	165°F

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