ServSafe Final Exam – 80 Questions and Answers

ServSafe Final Exam—80 Questions and Answers 2024: Download the free PDF for the ServSafe Final Exam – 80 Questions and Answers for 2024. Perfect for restaurant managers, food handlers, and culinary students, this quiz offers accurate, up-to-date preparation to ensure you pass confidently.

Get ready to succeed on your ServSafe Certification with our free PDF of the ServSafe Final Exam—80 Questions and Answers for 2024. This detailed quiz is designed to reflect the actual exam format, covering all critical aspects of food safety and compliance and tailored to the latest ServSafe standards.

Perfect for restaurant managers, food handlers, and culinary students, this comprehensive resource effectively tests your knowledge and thoroughly prepares you. Download the PDF now and use this excellent preparation tool to ensure you pass the ServSafe Final Exam quickly. Enhance your skills and confidence with accurate, up-to-date answers in our guide!

ServSafe Final Exam – 80 Questions and Answers

Practice Test Name ServSafe Practice Test prep
Test Prep for ServSafe Food Manager and Food Handler
Type of test Servsafe Final Exam Answers
Total Questions in the Test 80 Questions Answers
Question Type Multiple-Choice Question Answers
Printable & Editable PDF YES
Topic Covered Random
Test Language English
121

Servsafe Final Exam - 80 Questions and Answers

Servsafe Final Exam - 80 Questions and Answers
Based on ServSafe 7th Edition
Explanation: YES
Free Diagnostic Test - No Registration is required

1 / 80

What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?

2 / 80

What is the minimum internal cooking temperature for chicken breast?

3 / 80

What should a server do when taking a food order from customers who have concerns about food allergies?

4 / 80

When must a food handler change gloves?

5 / 80

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

6 / 80

What temperature must cooked vegetables reach to be safely hot-held for service?

7 / 80

What temperature must stuffed lobster be cooked to?

8 / 80

What must an operation do before packaging fresh juice on-site for later sale?

9 / 80

What should a food handler do with food after it is thawed in the microwave?

10 / 80

A food handler has cooled a container of chili to 70°F (21˚C) in 1 hour. How much time is left to cool the chili to 41°F (5˚C)?

11 / 80

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

12 / 80

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

13 / 80

Which process requires a variance from the regulatory authority?

14 / 80

The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

15 / 80

Bulk unpackaged food in self-service areas must be labeled when

16 / 80

What rule for serving condiments should be practiced?

17 / 80

When can raw, unpackaged meat be offered for self-service?

18 / 80

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

19 / 80

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

20 / 80

What should staff do when receiving a delivery of food and supplies?

21 / 80

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

22 / 80

Which responsibility is included in the Food and Drug Administration’s role?

23 / 80

What should be done with a package of flour that is received with signs of dampness on the bag?

24 / 80

Why are people who take certain medications at risk for foodborne illness?

25 / 80

What must food handlers do when handling ready-to-eat food?

26 / 80

What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

27 / 80

What must staff members do when transferring chemicals to a new container?

28 / 80

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

29 / 80

What temperature should the water be for manual dishwashing?

30 / 80

What is the first step of cleaning and sanitizing stationary equipment?

31 / 80

What factors influence the effectiveness of a chemical sanitizer?

32 / 80

What is the first step in developing a HACCP plan?

33 / 80

What scenario can lead to pest infestation?

34 / 80

What information must be posted on a dishwasher?

35 / 80

What is a cross-connection?

36 / 80

Which of these food processes does not require a variance from a regulatory authority?

37 / 80

What must a food handler with an infected hand wound do to work safely with food?

38 / 80

The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165˚F (74˚C). What HACCP principle is addressed by cooking the duck breast to 165˚F (74˚C)?

39 / 80

In a self-service area, bulk unpackaged food does not need a label if the product

40 / 80

What rule for serving bread should food handlers practice?

41 / 80

What should be done with preset, unwrapped utensils that appear unused after guests leave the table?

42 / 80

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

43 / 80

How long can cold food be held without refrigeration before it must be sold, served, or thrown out?

44 / 80

What is the minimum internal cooking temperature for a veal chop?

45 / 80

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

46 / 80

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

47 / 80

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

48 / 80

How should an item that has been recalled by its manufacturer be stored in an operation?

49 / 80

Which item should be rejected?

50 / 80

A food handler has just finished storing a dry food delivery. Which step was done correctly?

51 / 80

What information must be included on the label of food packaged on-site for retail sale?

52 / 80

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

53 / 80

Why should food temperatures be taken in 2 different locations?

54 / 80

When can glass thermometers be used?

55 / 80

What temperatures do infrared thermometers measure?

56 / 80

What strategy can prevent cross-contamination?

57 / 80

What should a server do after clearing a table?

58 / 80

Which organization includes inspecting food as one of its primary responsibilities?

59 / 80

What causes preschool-age children to be at risk for foodborne illness?

60 / 80

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

61 / 80

What should food handlers do after leaving and returning to the prep area?

62 / 80

Single-use gloves are not required when

63 / 80

What is the purpose of hand antiseptic?

64 / 80

Which item is a potential physical contaminant?

65 / 80

When can a food handler diagnosed with jaundice return to work?

66 / 80

What should a food handler do to make gloves easier to put on?

67 / 80

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

68 / 80

When should a food handler with a sore throat and fever be excluded from the operation?

69 / 80

Where should a food handler wash his or her hands after prepping food?

70 / 80

What symptom can indicate a customer is having an allergic reaction?

71 / 80

What practice can help prevent allergic reactions?

72 / 80

What does the L stand for in the FDA’s ALERT tool?

73 / 80

How should chemicals be stored?

74 / 80

What practice should be used to prevent seafood toxins from causing a foodborne illness?

75 / 80

Parasites are commonly associated with what food?

76 / 80

What condition promotes the growth of bacteria?

77 / 80

What practice is useful for preventing Norovirus from causing foodborne illness?

78 / 80

Which is an example of physical contamination?

79 / 80

What symptom requires a food handler to be excluded from the operation?

80 / 80

Which food item has been associated with Salmonella Typhi?

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See also:

ServSafe 80 (MCQ) Diagnostic Test (English)

Charpterwise ServSafe Test [Quiz + PDF]

Topics Wise Quiz

ServSafe Practice Test Espanol

Official Website: ServSafe Official Website