ServSafe Practice Test

When heat sanitizing in a three-compartment sink, the minimum acceptable hot water temperature is

• 135F

• 165F

• 171F

• 180F

A handwashing sink shall be equipped to provide hot water at a temperature of

• 120F

• 90F

• 100F

• 165F

Backup of sewage in the prep area or a serious pest infestation are hazards that

• require the implementation of a HACCP plan

• are ground for immediate closure of an operation

• must be corrected within 90 days of an inspection

• are legally required to be reported in at least one local newspaper

What is a common symptom of the Hepatitis A virus?

• coughing

• sneezing

• jaundice

• headache

How many seconds must soap come into contact with hands?

• 18

• 20

• 26

• 10

An example of food that CAN be transported in a pewter container is:

• enriched flour

• tomato sauce

• vinaigrette salad dressing

• fruit salad with oranges

Fresh beef must be received at a temperature of no higher than

• 41F

• 45F

• 50F

• 55F

A food handler receives an uneaten basket of dinner rolls that was returned to the prep table. What action should they take?

• throw the rolls out

• donate the rolls to a church group

• use the rolls to make meatloaf

• freeze the rolls for later use

Which frozen food was thawed correctly?

• hamburger was thawed in the microwave and then placed in refrigerator for use within 4 hours

• a bag of shrimp was placed to thaw on the counter for 4 hours

• pork chops were thawed in a sink filled of warm water

• steaks were thawed while being cooked on the grill

Live displays tanks for oysters require a

• liquid waste drain line equipped with an air gap

• obtain a variance from local regulatory authority after a HACCP is completed

• a way to keep the water temperature below 41F

• water filtration system