Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

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

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

Question 2

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

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

Question 3

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

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

Question 4

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

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

Question 5

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

Question 6

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

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

Question 7

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

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

Question 8

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

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

Question 9

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

A	Abdominal pain
B	Vomiting
C	Sneezing
D	Excessive tiredness

Question 10

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

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

Question 11

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	2 hours
B	8 hours
C	4 hours
D	6 hours

Question 12

What is the first step to correctly washing your hands?

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

Question 13

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

A	Fungi
B	Bacteria
C	Viruses
D	Parasites

Question 14

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

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

Question 15

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

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

Question 16

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	After receiving approval in advance by the regulatory authority.
C	If the internal temperature of the food is taken at least every 4 hours.
D	A foodservice operation should never hold or display TCS food without temperature control.

Question 17

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

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

Question 18

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 19

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 20

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

A	155°F
B	135°F
C	145°F
D	165°F

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