ServSafe Practice Test 2 Question Answers for Food Handler, ServSafe Manager, Alcohol, and Allergens ServSafe written exam test prep. This is a sample online quiz test with 40 questions. You can check your score at the end of the quiz.
ServSafe Practice Test 2 Questions Answers
Practice Test Name | ServSafe Practice Test 2023 |
Test Prep for | ServSafe Food Manager and Food Handler |
Type of test | Diagnostic Test Quiz |
Total Questions in the Test | 40 questions |
Question Type | Multiple-Choice Question Answers |
Printable & Editable PDF | Yes Download link is given below |
Topic Covered | Random |
Test Language | English |
Quiz-summary
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ServSafe Practice Test 2
Time Linit: N/A
Total Question : 40
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The official ServSafe Manager Practice Test exam has 80 multiple-choice questions. A minimum score of 75% or higher is required to pass the exam. This is obtained by answering at least 60 out of 80 questions correctly.
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Question 1 of 40
1. Question
1 pointsFood being cooled must pass quickly through which temperature range to reduce pathogen growth?
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Question 2 of 40
2. Question
1 pointsWhat food item does the FDA advise against offering on a children’s menu?
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Question 3 of 40
3. Question
1 pointsA food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children
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Question 4 of 40
4. Question
1 pointsWhich is a chemical contaminant?
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Question 5 of 40
5. Question
1 pointsWhich is a biological contaminant?
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Question 6 of 40
6. Question
1 pointsThe 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
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Question 7 of 40
7. Question
1 pointsUsing the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
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Question 8 of 40
8. Question
1 pointsWhich is an example of physical contamination?
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Question 9 of 40
9. Question
1 pointsWhich symptom could mean a customer is having an allergic reaction to food?
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Question 10 of 40
10. Question
1 pointsTo prevent food allergens from being transferred to food,
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Question 11 of 40
11. Question
1 pointsWhich is a Big Eight food allergen?
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Question 12 of 40
12. Question
1 pointsWhat is the minimum temperature that must be maintained when holding hot soup for service?
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Question 13 of 40
13. Question
1 pointsCold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
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Question 14 of 40
14. Question
1 pointsA food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?
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Question 15 of 40
15. Question
1 pointsA food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
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Question 16 of 40
16. Question
1 pointsAn operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
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Question 17 of 40
17. Question
1 pointsWhich food item may be handled with bare hands?
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Question 18 of 40
18. Question
1 pointsA cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
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Question 19 of 40
19. Question
1 pointsWhen must a consumer advisory be provided for menu items containing TCS food?
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Question 20 of 40
20. Question
1 pointsWhich feature is most important for a chemical storage area?
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Question 21 of 40
21. Question
1 pointsWhat is the correct way to store mops in between uses?
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Question 22 of 40
22. Question
1 pointsA buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?
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Question 23 of 40
23. Question
1 pointsWhich does not require sanitizing?
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Question 24 of 40
24. Question
1 pointsWhich surfaces must be both cleaned and sanitized?
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Question 25 of 40
25. Question
1 pointsThe first step in cleaning and sanitizing items in a three-compartment sink is
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Question 26 of 40
26. Question
1 pointsAfter scraping and washing, what is the third step in cleaning and sanitizing a prep table?
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Question 27 of 40
27. Question
1 pointsIn a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
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Question 28 of 40
28. Question
1 pointsA food-contact surface must be cleaned and sanitized
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Question 29 of 40
29. Question
1 pointsWhere should garbage cans be cleaned?
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Question 30 of 40
30. Question
1 pointsWhen the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?
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Question 31 of 40
31. Question
1 pointsGrease and condensation buildup on surfaces can be avoided with correct
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Question 32 of 40
32. Question
1 pointsTo prevent backflow, a sink must be equipped with a(n)
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Question 33 of 40
33. Question
1 pointsWhat are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
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Question 34 of 40
34. Question
1 pointsWhat information should a master cleaning schedule contain?
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Question 35 of 40
35. Question
1 pointsA handwashing station should have hot and cold water, soap, a way to dry hands, and a
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Question 36 of 40
36. Question
1 pointsA food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
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Question 37 of 40
37. Question
1 pointsThe water provided to a handwashing sink must be
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Question 38 of 40
38. Question
1 pointsWhich individual should apply pesticides in a foodservice operation?
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Question 39 of 40
39. Question
1 pointsA food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
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Question 40 of 40
40. Question
1 pointsHow high must legs be on table-mounted equipment?
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Charpterwise ServSafe Test [Quiz + PDF]
- Chapter 1- Providing Safe Food
- Chapter 2- Forms of Contamination
- Chapter 3- Personal Hygiene (Safe Food Handler)
- Chapter 4- Flow of Food: An Introduction
- Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
- Chapter 6- Flow of Food: Preparation
- Chapter 7- Flow of Food: Service
- Chapter 8- Food Safety Management Systems
- Chapter 9- Safe Facilities and Pest Management
- Chapter 10- Cleaning and Sanitizing
ServSafe Practice Test (English)
- ServSafe Practice Test 1 (40 Questions)
- ServSafe Practice Test 2 (40 Questions)
- ServSafe Practice Test 3 (40 Questions)
- ServSafe Practice Test 4 (40 Questions)
ServSafe Practice Test Espanol
- ServSafe Practice Test 2020 (Espanol) (SET -1)
- ServSafe Practice Test 2020 (Espanol) (SET -2)
- ServSafe Practice Test 2020 (Espanol) (SET -3)