ServeSafe Practice Test

E. coli is usually contracted from which food?

• Poultry

• Shellfish

• Ground beef

• All of these

If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held?

1

45°F

2

41°F

• 41*F

• 45*F

• 135*F

• 70*F

When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature?

1

In the thickest part of the meat

2

On the surface of the meat

3

Between the meat and the bone

4

On the side of the meat

• In the thickest part of the meat

• On the surface of the meat

• Between the meat and the bone

• On the side of the meat

The "Temperature Danger Zone" refers to which range of temperatures?

1

41°F - 135°F

2

32°F - 212°F

3

40°F - 140°F

4

70°F - 125°F

• 41*F- 135*F

• 32*F-212*F

• 40*F-140*F

• 70*F - 125*F

Which of the following symptoms is most commonly associated with foodborne illness?

1

Dizziness or vertigo

2

Diarrhea

3

A rash or hives

4

Congestion

• Dizziness

• Diarrhea

• rash or hives

• congestion

Which symptom should cause a sick employee to be excluded from a food service establishment?

• Vomiting

• Abdominal

• Sneezing

• Excessive tiredness

A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?

1

165°F (74°C) for

2

135°F (57°C) (no minimum time)

3

145°F (63°C) for 15 seconds

4

155°F (68°C) for 17 seconds

• 165*F

• 135*F

• 145*F

• 155*

What is a "thermocouple"?

1

A type of impermeable single-use glove

2

A thermostat in a walk-in cooler

3

A backflow prevention device

4

A metal probed thermometer

• A type of impermeable single use glove

• A thermostat in a walk-in cooler

• A backflow prevention device

• A metal probed thermometer

If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held?

1

45°F

2

41°F

3

32°F

4

40°F

• 45*F

• 41*F

• 32*F

• 50*F

If you will be holding a COLD food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?

• 6 hours

• 8 hours

• 2 hours

• 4 hours