ServSafe Practice test

Front

What type of food does not need additional packaging or protection from contamination when displayed?

Back

Whole raw fruit.

Front

How high should table top equipment be off the counter?

Back

4 inches.

Front

What type of contaminant are metal shavings classified as?

Back

Physical contaminant.

Front

Where should dishwashers be located to prevent contamination of clean equipment?

Back

In areas where they cannot contaminate clean equipment.

Front

What should a manager do if the water appears brown due to a broken water main?

Back

Contact the local regulatory authority before use.

Front

What is the primary purpose of food safety regulations?

Back

To prevent foodborne illnesses and ensure safe food handling.

Front

What is the definition of cross-contamination?

Back

The transfer of harmful bacteria or substances from one food or surface to another.

Front

What is the minimum internal cooking temperature for poultry?

Back

165°F (74°C).

Front

What is the importance of handwashing in food safety?

Back

It helps to remove bacteria and prevent foodborne illnesses.

Front

What is the role of a food safety manager?

Back

To oversee food safety practices and ensure compliance with regulations.