ServSafe Practice Test 4 (Printable PDF)

• A. Saltines
• B. Bananas
• C. Baked potato
• D. Coffee

• A. Biological
• B. Physical
• C. Chemical
• D. Microbial

• 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

Q7. 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.

Q8. 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

Q9. 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

10 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

Q11. 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

Q12. 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

Q13. 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

Q14. When should a shipment of fresh chicken be rejected?

• A. The flesh of the chicken appears moist.
• B. Shellshock 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).

Q15. Where should groundfish be stored in a cooler?

• A. Above shellfish
• B. Below ground poultry
• C. Above ready-to-eat food
• D. Below pork roasts

Q16. 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

Q17. How should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler in top-to-bottom order?

• 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

Q18. 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

Q19. 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)

Q20. 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

Q21. 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

Q22. 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

Q23 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

Q24 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

Q25. 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.

Q26 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

Q27 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.

Q28 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)

Q29 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

Q30. 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

Q31. 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

Q32. 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

Q33. What is the third step in cleaning and sanitizing items in a three-compartment sink?

• A. Sanitizing
• B. Air-drying
• C. Rinsing
• D. Washing

Q34. 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

Q35. 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

Q36. What is the most likely cause of wheezing and hives?

• A. Food allergies
• B. Norovirus
• C. Shigella spp.
• D. Hepatitis A

Q37. 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

Q38 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

Q39. 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.

Q40. 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

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