ServSafe Practice Test Food Handler

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?

• 2

• 4

• 6

• 8

Metal shavings are which type of contaminant?

• A Biological

• B Physical

• C Chemical

• D Microbial

What is the most likely cause of wheezing and hives?

• Food allergies

• Norovirus

• Shigella spp.

• Hepatitis A

When should a shipment of fresh chicken be rejected?

• The flesh of the chicken appears moist.

• Shellstock identification tags are not attached to the container.

• The flesh of the chicken is firm and springs back when touched.

• The receiving temperature is 50°F (10°C).

To wash hands correctly, a food handler must first

• apply soap.

• wet hands and arms.

• scrub hands and arms vigorously.

• use a single-use paper towel to dry hands.

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

• Use an air probe to check the temperature of the delivery truck

• Hold an infrared thermometer to the outside of the case or carton

• Place the thermometer stem between shipping boxes for a reading

• Place the thermometer stem into an opened container

Hot TCS food can be held without temperature control for a maximum of

• 2 hours.

• 4 hours.

• 6 hours.

• 8 hours.

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

• 15 seconds

• 30 seconds

• 45 seconds

• 60 seconds

Which food may be re-served to customers?

• Unused, uncovered condiments

• Uneaten bread

• Unopened pre-packaged food

• Unused whole fruit garnish

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

• Every 2 hours

• Every 4 hours

• Every 6 hours

• Every 8 hours