ServSafe Practice Test PDF

Practice Tests and Answer Keys Practice Test Name Date 1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B El...

Practice Tests and Answer Keys Practice Test Name Date 1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarians 2 Parasites are commonly associated with A seafood. B eggs. C potatoes. D ready-to-eat food. 3 Ciguatera toxin is commonly found in A amberjack. B pollock. C tuna. D cod. 4 Which is a TCS food? A Saltines B Bananas C Baked potato D Coffee 5 Metal shavings are which type of contaminant? A Biological B Physical C Chemical D Microbial 6 What should foodservice operators do to prevent the spread of hepatitis A? A Cook food to minimum internal temperatures B Freeze fish for 36 hours before serving C Exclude staff with jaundice from the operation D Purchase mushrooms from approved, reputable suppliers ©2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual sale. page 1 of 6 Practice Tests and Answer Keys Practice Test 7 To wash hands correctly, a food handler must first A apply soap. B wet hands and arms. C scrub hands and arms vigorously. D use a single-use paper towel to dry hands. 8 What should foodservice operators do to prevent customer illness from Shigella spp.? A Freeze food at temperatures below 0˚ B Exclude food handlers diagnosed with jaundice C Purchase shellfish from approved suppliers D Control flies inside and outside the operation 9 What must a food handler with a hand wound do to safely work with food? A Bandage the wound with an impermeable cover and wear a single-use glove B Bandage the wound and avoid contact with food for the rest of the shift C Wash the wound and wear a single-use glove D Apply iodine solution and a permeable bandage !0 What item is considered acceptable work attire for a food handler? A False eyelashes B Nail polish C Plain-band ring D Antimicrobial plastic watch band !1 What task requires food handlers to wash their hands before and after doing it? A Taking out garbage B Touching clothing or aprons C Handling raw meat, poultry, or seafood D Using chemicals that might affect food safety !2 Which action requires a food handler to change gloves? A The food handler is working with raw seafood at temperatures above 41˚F (5˚C) B The food handler is prepping raw chicken on a yellow cutting board C The food handler has been working with raw ground beef for an hour D The food handler is wearing gloves that have been torn !3 How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? A Use an air probe to check the temperature of the delivery truck B Hold an infrared thermometer to the outside of the case or carton C Place the thermometer stem between shipping boxes for a reading D Place the thermometer stem into an opened container ©2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual sale. page 2 of 6 Practice Tests and Answer Keys Practice Test !4 When should a shipment of fresh chicken be rejected? A The flesh of the chicken appears moist. B Shellstock identification tags are not attached to the container. C The flesh of the chicken is firm and springs back when touched. D The receiving temperature is 50˚F (10˚C). !5 Where should ground fish be stored in a cooler? A Above shellfish B Below ground poultry C Above ready-to-eat food D Below pork roasts !6 What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)? A 3 days B 5 days C 7 days D 10 days !7 In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? A Lettuce, fresh beef roast, ground chicken, fresh halibut B Lettuce, fresh halibut, fresh beef roast, ground chicken C Fresh halibut, lettuce, ground chicken, fresh beef roast D Fresh halibut, fresh beef roast, ground chicken, lettuce !8 What organization requires Material Safety Data Sheets? A Food and Drug Administration B Occupational Safety and Health Administration C Environmental Protection Agency D National Restaurant Association !9 What is the minimum internal cooking temperature for green beans that are hot-held for service? A 165˚F (74˚C) B 155˚F (68˚C) C 145˚F (63˚C) D 135˚F (57˚C) @0 What food item does the Food and Drug Administration advise against offering on a children’s menu? A Rare cheeseburgers B Egg salad C Peanut butter and jelly sandwiches D Fried shrimp ©2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual sale. page 3 of 6 Practice Tests and Answer Keys Practice Test @1 TCS food reheated for hot-holding must reach what temperature? A 135˚ (57˚C) for 15 seconds B 145˚ (63˚C) for 15 seconds C 155˚ (68˚C) for 15 seconds D 165˚ (74˚C) for 15 seconds @2 What method should never be used to thaw food? A Place the item in a cooler B Place the item on a prep counter C Microwave the item D Cook the item @3 When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? A 60 minutes B 45 minutes C 30 minutes D 15 minutes @4 Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours? A 2 B 4 C 6 D 8 @5 Hot TCS food can be held without temperature control for a maximum of A 2 hours. B 4 hours. C 6 hours. D 8 hours. @6 Which food may be re-served to customers? A Unused, uncovered condiments B Uneaten bread C Unopened pre-packaged food D Unused whole fruit garnish @7 What is the purpose of setting critical limits in a HACCP plan? A To identify potential hazards B To identify where hazards can be eliminated C To reduce hazards to safe levels D To determine if the HACCP plan is working ©2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual sale. page 4 of 6 Practice Tests and Answer Keys Practice Test @8 What is the minimum water temperature required when using hot water to sanitize objects? A 171˚F (77˚C) B 173˚F (78˚C) C 176˚F (80˚C) D 179˚F (81˚C) @9 What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? A Monitoring B Corrective action C Critical limit D Critical control point #0 What is the final step in cleaning and sanitizing a prep table? A Sanitizing the surface B Allowing the surface to air-dry C Washing the surface D Rinsing the surface #1 What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? A 15 seconds B 30 seconds C 45 seconds D 60 seconds #2 If a food-contact surface is in constant use, how often should it be cleaned and sanitized? A Every 2 hours B Every 4 hours C Every 6 hours D Every 8 hours #3 What is the third step in cleaning and sanitizing items in a three-compartment sink? A Sanitizing B Air-drying C Rinsing D Washing #4 What type of thermocouple probe should be used to check the internal temperature of a beef roast? A Air B Surface C Immersion D Penetration ©2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual sale. page 5 of 6 Practice Tests and Answer Keys Practice Test #5 What food safety practice can prevent cross-contact? A Using only food-grade equipment B Washing, rinsing, and sanitizing utensils before each use C Keeping food frozen until use D Purchasing food from approved, reputable suppliers #6 What is the most likely cause of wheezing and hives? A Food allergies B Norovirus C Shigella spp. D Hepatitis A #7 What is a basic characteristic of a virus? A Destroyed by cooking B Grows in food C Requires a living host to grow D Commonly found in cattle intestines #8 Where should staff members eat, drink, smoke, or chew gum? A Where customers eat B In dishwashing areas C Outside the kitchen door D In designated areas #9 When can a food handler with a sore throat and a fever return to work with or around food? A The fever is gone for 24 hours. B The sore throat is gone. C A written medical release is provided. D No symptoms are experienced for 24 hours. $0 What should a foodservice operator do when responding to a foodborne-illness outbreak? A Notify the media B Segregate the product C Close the operation for the day D Ask customers for proof of their symptoms ©2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual sale. page 6 of 6