Free Resources for ServSafe Self-Study

20 Questions Without Explanations

Please wait while the activity loads.
If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled.

If loading fails, click here to try again

Start

There were %%TOTAL%% questions and you answered %%SCORE%% of them correctly.

That's %%PERCENTAGE%%

%%RATING%%

(You need 75% in order to pass)

Your answers are highlighted below.

Question 1

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

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

Question 2

What is a grease trap?

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

Question 3

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

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

Question 4

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

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

Question 5

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	All of these are common risk factors.
D	Purchasing food from unsafe sources.

Question 6

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

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

Question 7

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	41°F or lower
C	Outside of the "temperature danger zone"
D	45°F or lower

Question 8

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

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

Question 9

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

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

Question 10

What is the first step to correctly washing your hands?

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

Question 11

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

A	155°F
B	135°F
C	165°F
D	145°F

Question 12

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	6 hours
C	8 hours
D	4 hours

Question 13

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

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

Question 14

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

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

Question 15

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

Question 16

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

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

Question 17

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

A	Bacteria
B	Parasites
C	Viruses
D	Fungi

Question 18

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

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

Question 19

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

A	Excessive tiredness
B	Abdominal pain
C	Vomiting
D	Sneezing

Question 20

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

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

Once you are finished, click the button below. Any items you have not completed will be marked incorrect. Get Results

There are 20 questions to complete.

←

List

→

Return

Shaded items are complete.

1	2	3	4	5
6	7	8	9	10
11	12	13	14	15
16	17	18	19	20
End

Return