Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

When is a foodservice operation able to hold or display TCS foods without temperature control?

A	If the food is NOT being served to a high-risk population.
B	A foodservice operation should never hold or display TCS food without temperature control.
C	After receiving approval in advance by the regulatory authority.
D	If the internal temperature of the food is taken at least every 4 hours.

Question 2

Food from plants that will be hot held for service should be cooked to what temperature?

A	145°F
B	135°F
C	155°F
D	165°F

Question 3

Which of the following is NOT considered a "TCS food"?

A	Sprouts and sprout seeds
B	A baked potato
C	Sliced watermelon
D	Bread

Question 4

Which of the following is considered a common risk factor that may lead to foodborne illness?

A	Purchasing food from unsafe sources.
B	Failing to cook food correctly.
C	All of these are common risk factors.
D	Holding food at incorrect temperatures.

Question 5

What is the best example of the "fecal-oral route" of contamination?

A	A food handler does not wash their hands after using the restroom.
B	Pests are allowed to enter the establishment.
C	A sick employee sneezes on ready-to-eat food.
D	Unfinished food is re-served to another customer.

Question 6

When receiving a shipment of milk, eggs or live shellfish, the air temperature of the shipping container should be...

A	41°F or lower
B	135°F or higher
C	Outside of the "temperature danger zone"
D	45°F or lower

Question 7

What is a grease trap?

A	A designated container for properly disposing used oil from deep fryers.
B	A plumbing fixture that prevents grease buildup from blocking drains
C	A channel running along the base of a flat top grill for collecting debris.
D	The floor area near the deep fryers that can be hazardous, often causing slips and falls.

Question 8

What is the best way to ensure the proper concentration of chemical sanitizers?

A	Only use pre-mixed sanitizers
B	Closely follow the manufacturer's instructions
C	Use a test kit
D	Use your judgment based on experience

Question 9

A cold storage unit must have a reliable thermometer. Where should the thermometer be located?

A	As close to the food as possible
B	Near the center of the unit
C	Near the warmest part of the unit
D	Near the coldest part of the unit

Question 10

A dishwashing machine should have the ability to measure which of the following?

A	All of these
B	Water temperature
C	The concentration of cleaning and sanitizing agents
D	Water pressure

Question 11

Which of the following is considered by the regulatory authority to be an imminent health hazard?

A	An electrical power outage
B	All of these
C	Flooding
D	A sewage backup

Question 12

In order from left to right, what should be placed in a three-compartment sink for manual dishwashing?

A	Detergent and water - clean water - sanitizing solution
B	Sanitizing solution - detergent and water - clean water
C	Clean water - sanitizing solution - Detergent and water
D	Detergent and water - a rinse sprayer - sanitizing solution

Question 13

You are reheating previously cooked TCS food from the cooler that will be hot-held for service to guests. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be reheated to before being hot-held?

A	135°F for 15 seconds
B	165°F for any amount of time
C	155°F for 15 seconds
D	The food can be safely put into hot holding at any temperature

Question 14

Which type of pathogen is NOT normally destroyed by freezing or cooking and must be prevented through good personal hygiene?

A	Parasites
B	Bacteria
C	Viruses
D	Fungi

Question 15

Which of the following is an acceptable method for improving the appearance of food?

A	Using food additives or color additives
B	Installing colored light fixtures
C	None of these
D	Using colored overwraps

Question 16

What is the first step to correctly washing your hands?

A	Wet hands and fingers
B	Apply an antibacterial solution
C	Wet hands and arms
D	Apply soap and water

Question 17

What is the minimum internal temperature that raw poultry should be heated to before serving?

A	145°F for 15 seconds
B	165°F for less than 1 second
C	155°F for 17 seconds
D	135°F for 15 seconds

Question 18

If you will be holding a COLD food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?

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

Question 19

Which symptom should cause a sick employee to be excluded from a food service establishment?

A	Vomiting
B	Sneezing
C	Excessive tiredness
D	Abdominal pain

Question 20

Using color-coded cutting boards and utensils is an effective strategy to help prevent what?

A	A pest infestation
B	Poor personal hygiene
C	Time-temperature abuse
D	Cross-contamination

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