Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

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 2

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 3

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

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

Question 4

Which person is the most susceptible to foodborne illness?

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

Question 5

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 6

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

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

Question 7

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

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

Question 8

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

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

Question 9

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

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

Question 10

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	40°F
C	32°F
D	41°F

Question 11

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

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

Question 12

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

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

Question 13

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	Cross-connection
D	Pressure fluctuation contamination

Question 14

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 air temperature of coolers and ovens
C	The temperature of liquids such as soups, sauces, and frying oil
D	The internal temperature of meats

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	155°F
C	171°F
D	212°F

Question 16

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	Poor personal hygiene
C	Making a corrective action
D	Time and temperature abuse

Question 17

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

A	Hepatitis A
B	E. coli
C	Norovirus
D	Salmonella

Question 18

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	2 hours
B	6 hours
C	4 hours
D	8 hours

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	155°F
C	145°F
D	165°F

Question 20

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	Leaving foods in the temperature danger zone for too long.
D	Storing food on a shelf where it could drip or leak onto the food stored below it.

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