ServSafe Practice Test 4 (Printable PDF)

ServSafe Practice Test 4 (Printable PDF) 40 Questions Answers for Food Handler, ServSafe Manager, Alcohol, and Allergens exam preparation. You can also download printable PDFs.

ServSafe Practice Test 4 (Printable PDF)

Practice Test Name ServSafe Practice Test 2021
Test Prep for ServSafe Certificate Exam
Type of test Diagnostic Test Quiz 2014
Total Question 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

ServSafe Diagnostic Test Quiz 2014

Q1. Which group of individuals has a higher risk of foodborne illness?

  • A. Teenagers
  • B. Elderly people
  • C. Women
  • D. Vegetarians
View Correct Answer
 Answer: B

Q2. Parasites are commonly associated with

  • A. seafood.
  • B. eggs.
  • C. potatoes.
  • D. ready-to-eat food.
View Correct Answer
 Answer:  A

Q3. Ciguatera toxin is commonly found in

  • A. amberjack.
  • B. pollock.
  • C. tuna.
  • D. cod
View Correct Answer
 Answer:  A

Q4. Which is TCS food?

  • A. Saltines
  • B. Bananas
  • C. Baked potato
  • D. Coffee
View Correct Answer
 Answer: C
Q5. Metal shavings are which type of contaminant?
  • A. Biological
  • B. Physical
  • C. Chemical
  • D. Microbial
View Correct Answer
 Answer: B
Q6. 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
View Correct Answer
 Answer: C

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.
View Correct Answer
 Answer: B

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
View Correct Answer
 Answer: D

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
View Correct Answer
 Answer: A 

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
View Correct Answer
 Answer: C

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
View Correct Answer
 Answer: C

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
View Correct Answer
 Answer: D

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
View Correct Answer
 Answer: D

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).
View Correct Answer
 Answer: D

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
View Correct Answer
 Answer: D

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
View Correct Answer
 Answer: C

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
View Correct Answer
 Answer: B

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
View Correct Answer
 Answer: B

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)
View Correct Answer
 Answer: D

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
View Correct Answer
 Answer: A

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
View Correct Answer
 Answer: D

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
View Correct Answer
 Answer: B

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
View Correct Answer
 Answer: A 

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
View Correct Answer
 Answer: C

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.
View Correct Answer
 Answer: B

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
View Correct Answer
 Answer: C

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.
View Correct Answer
 Answer: C

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)
View Correct Answer
 Answer: A

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
View Correct Answer
 Answer: B

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
View Correct Answer
 Answer: B

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
View Correct Answer
 Answer: B

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
View Correct Answer
 Answer: B

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
View Correct Answer
 Answer: C

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
View Correct Answer
 Answer: D

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
View Correct Answer
 Answer: B

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

  • A. Food allergies
  • B. Norovirus
  • C. Shigella spp.
  • D. Hepatitis A
View Correct Answer
 Answer: 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
View Correct Answer
 Answer: C 

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
View Correct Answer
 Answer: D

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.
View Correct Answer
 Answer: C 

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
View Correct Answer
 Answer:  B

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