Free Resources for ServSafe Self-Study

20 Questions Without Explanations

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Question 1

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

A	Excessive tiredness
B	Vomiting
C	Sneezing
D	Abdominal pain

Question 2

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 3

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

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

Question 4

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	If the internal temperature of the food is taken at least every 4 hours.
D	After receiving approval in advance by the regulatory authority.

Question 5

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

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

Question 6

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

Question 7

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

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

Question 8

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

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

Question 9

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 10

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

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

Question 11

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

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

Question 12

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

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

Question 13

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	135°F for 15 seconds
D	155°F for 17 seconds

Question 14

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

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

Question 15

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

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

Question 16

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

A	145°F
B	155°F
C	135°F
D	165°F

Question 17

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

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

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	4 hours
B	8 hours
C	6 hours
D	2 hours

Question 19

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

A	Viruses
B	Parasites
C	Bacteria
D	Fungi

Question 20

What is the first step to correctly washing your hands?

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

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