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WorksheetsServSafe Practice Test
Total questions: 90
Worksheet time: 3hrs 0mins
Name
Class
Date
1.
Which procedure would help protect food from contamination by food handlers and customers?
a)
Installing sneeze guards above the salad bar
b)
Freezing food that has been held for more than 4 hours
c)
Replacing cloth hand towels in the restrooms at least once an hour
d)
Mopping floors every 4 hours
2.
Thawing frozen food in a sink of standing water is a hazard because this method
a)
Changes color of food
b)
Changes flavor of food
c)
May allow harmful bacteria to grow
d)
Makes it more difficult to meet required internal temperatures
3.
Which is one way to prevent flies from entering the operation?
a)
Apply repellents
b)
Apply residual spray
c)
Install Air Curtains
d)
Install Pest Strips
4.
A daycare center receives a delivery of prepared macaroni and cheese at 130°F (54°C). Without knowing how long the food has been at this temperature, this delivery should be
a)
Rejected
b)
Reheated
c)
Served Immediately
d)
Cooled thoroughly
5.
Which procedure should be followed when making a sauce that contains raw eggs for highrisk groups?
a)
Use only grade AA shell eggs
b)
For hot holding, hold sauce at a minimum of 120°F (49°C)
c)
Only use pateurized eggs
d)
Cool shell eggs to 34 degrees
6.
A food handler can safely re-serve a(n)
a)
Dish of butter curls
b)
Basket of Bread
c)
Un-opened pack of jelly
d)
Small, open pitcher of milk
7.
Before placing finely chopped, highly seasoned raw beef on its menu, an operation must
a)
Get a grading stamp from a meat supplier
b)
Post a consumer advisory
c)
Construct a special prep area in the kitchen for only that dish
d)
Have had a recent health inspection
8.
The dishwasher has a buildup of mineral deposit. Which type of cleaner will best remove the mineral buildup?
a)
Delimer
b)
Degreaser
c)
Detergent
d)
Hot Water
9.
Who should make sure employees understand their responsibility to report illnesses?
a)
The local public health nurse
b)
The health department
c)
The diagnosing doctor
d)
The Manager
10.
Which procedure would help protect food from contamination by food handlers and customers?
a)
Installing sneeze guards above the salad bar
b)
Freezing food that has been held for more than 4 hours
c)
Replacing cloth hand towels in the restrooms at least once an hour
d)
Mopping floors every 4 hours
11.
If an order of vacuum-packaged, sliced deli meat is delivered at 49°F (9°C), the meat should be
a)
Quickly refrigerated
b)
Frozen until ready for use
c)
Refused for delivery
d)
Used for cooked preparations only
12.
Food handlers should wash their hands with a water temperature of at least
a)
41
b)
60
c)
75
d)
85
13.
When must food contact surfaces be cleaned and sanitized?
a)
Every 4 hours even when not being used
b)
Only when they become visibly dirty
c)
Before every day and night shift
d)
Before coming into contact with food
14.
Which raw food is associated with enterohemorrhagic and shiga toxin-producing E. coli?
a)
Chicken
b)
Pork
c)
Ground Beef
d)
Shrimp
15.
A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly,
a)
soak the pan in warm water, wash it in a detergent solution, rinse, and air-dry.
b)
scrape the pan, wash it in a detergent-sanitizer solution, rinse, and air-dry.
c)
scrape the pan, wash it in a detergent solution, rinse, sanitize, and air-dry.
d)
scrape the pan, wash it in a detergent solution, immerse in a chlorine bleach solution, rinse, and air-dry.
16.
Where must handwashing sinks be located in an operation?
a)
Near the receiving door
b)
In the dry storage room
c)
Near the dish washing area
d)
In the manager's office
17.
Chemicals taken from bulk containers and transferred to individual containers such as spray bottles must be
a)
Kept only in dish washing areas
b)
Used within 24 hours or discarded
c)
Labeled with the common name
d)
Diluted with distilled water only
18.
Who should be assigned the responsibility of applying pesticides?
a)
A licensed pest control operator
b)
A kitchen manager
c)
The assistant general manager
d)
The lead dishwasher
19.
By washing their hands each time before entering the food-prep area, managers
a)
Have the potential to dry out their hands
b)
Reinforce behaivor through modeling
c)
Will not get a rash from wearing gloves
d)
Avoid washing their hands in the restroom
20.
A nursing home has placed an order for 25 box lunches for a picnic. A specialty sandwich will be served. In reviewing the standard ingredients for this sandwich, which item should be left off?
a)
Honey Mustard
b)
Raw Alfalfa Sprouts
c)
Whole Grain Bun
d)
Chopped Green Bell Peppers
21.
Which is an important safe food handling practice?
a)
Holding hot food at 41°F (5°C) or higher
b)
Mixing raw food and ready-to-eat food thoroughly
c)
Cleaning nonfood-contact surfaces at the end of each day
d)
Cooking foods to minimum internal cooking temperatures
22.
What must be done to a cutting board that can no longer be cleaned and sanitized because it has deep scratches?
a)
Use it only for pre-cooked foods
b)
Resurface or discard it
c)
Wash it every two hours
d)
Use it for only foods that are to be cooked
23.
Before cantaloupes are sliced, they should be
a)
Tasted to make sure they're fresh
b)
Weighed to the correct specifications
c)
Washed under running water
d)
Heated in the microwave
24.
What is the safest way to thaw a frozen, 25-pound turkey?
a)
Overnight at room temperature, on the counter top
b)
Under refrigeration at a maximum temperature of 41 degrees
c)
In microwave first then quickly refrigerated
d)
Under running water at a maximum temperature of 100 degrees
25.
What would exclude a food handler from working in the retirement home dining room?
a)
Being recently diagnosed with an allergy to soy
b)
Having a sister in another state who died of hepatitis A 2 months ago
c)
Suffering from diarrhea and a mild sore throat with fever
d)
Having a diabetic spouse who has just begun dialysis treatment
26.
An operation installs hand-antiseptic dispensers at each handwashing station. What should management explain to food handlers about the correct use of hand antiseptics?
a)
A hand antiseptic is used before handwashing
b)
Hands don’t require washing if an approved hand antiseptic is applied
c)
A hand antiseptic is applied after correct handwashing
d)
Hand antiseptics may not be used in an operation
27.
The internal temperature of a cooked hamburger patty is best measured with which thermometer?
a)
Infared
b)
Air Probe
c)
Thermocouple
d)
Time Temperature Indicator
28.
Bagged, chopped lettuce may be accepted when its temperature is
a)
39
b)
45
c)
52
d)
61
29.
Linen used to line bread baskets should be changed
a)
At least daily
b)
With every new customer
c)
Every 6 hours
d)
When dirty
30.
Which procedure best helps reduce the risk of a hepatitis A outbreak?
a)
Keeping food covered in storage
b)
Using clean and sanitized utensils
c)
Washing hands frequently and thoroughly
d)
Rapidly cooling food to 41 degrees
31.
Cold food received at or below which temperature can be accepted?
a)
32 degrees
b)
41 degrees
c)
45 degrees
d)
50 degrees
32.
Managers must take which action when they suspect that a foodborne illness outbreak has occurred?
a)
Contact the regulatory authority
b)
Hire outside experts to evaluate the claims
c)
Refuse calls from the media
d)
Remind food handles to wash their hands
33.
Which is a physical contaminant?
a)
Rat poison in tuna salad
b)
Heptatits A in a baked potato
c)
Bones in a boneless chicken breast
d)
Mold on cheese
34.
Which action should a manager take with a food handler who comes to work after vomiting all night?
a)
Send the food handler home and do not let him or her return to work until the vomiting has stopped for at least 24 hours
b)
Have the food handler go to a doctor and obtain a release from a physician
c)
Allow the food handler to work in the office doing paperwork until he or she stops vomiting or until the end of the scheduled shift
d)
Allow the food handler to work since the vomiting occurred last night, but if the food handler vomits again, send him or her home
35.
Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?
a)
6
b)
9
c)
12
d)
16
36.
To prevent time-temperature abuse when transporting food, which practice should a food handler follow?
a)
Stack all hot TCS food items together in a sturdy cardboard box
b)
Transport cold TCS food in an ice chest that maintains a temperature of 45°F
c)
Load the delivery truck with cold TCS items first and hot items last.
d)
Transport hot TCS food in an insulated food container at 135°F (57°C) or higher
37.
A common allergen can be found in
a)
a peanut butter and jelly sandwich
b)
a green salad served with vinaigrette dressing
c)
corn on the cob
d)
baked potato served with chives
38.
With the exception of a stationary rack single temperature machine, the temperature for the finala sanitizing rinse in all other high-temperature dish machines must be at least
a)
135
b)
171
c)
180
d)
212
39.
A delivery of packaged frozen vegetables should be rejected if
a)
the temperature of the product is 0 degrees
b)
the vegetables are hard to the touch
c)
large ice crystals are evident inside the packages
d)
condensation is on the outside of the packages
40.
When implementing a program that prevents pests from becoming a problem at an operation, it is best to
a)
use baits and traps in potential problem areas
b)
work with a pest control operator
c)
train food handlers on correct use of pesticides
d)
use a pesticide fog once a month
41.
The only acceptable jewelry for a food handler is a
a)
waterproof watch
b)
nose ring
c)
rubber bracelet
d)
plain metal ring
42.
Food handlers must report to the manager if they have
a)
dizziness
b)
headaches
c)
diarrhea
d)
allergies
43.
Fruits and vegetables that are cooked for hot holding must reach a temperature of
a)
135 degrees
b)
145 degrees
c)
155 degrees
d)
165 degrees
44.
How should food and supplies be stored in a dry-storage area?
a)
away from the walls and 4 inches off the floor
b)
next to the walls and 4 inches off the floor
c)
away from the walls and 6 inches off the floor
d)
next to the walls and 6 inches off the floor
45.
Which hazard is associated with wild mushrooms?
a)
viruses
b)
parasites
c)
toxins
d)
bacteria
46.
A food handler should recalibrate a thermometer after
a)
rinsing it in a sanitiizing solution
b)
cross-contamination has occured
c)
returning from a break
d)
It falls on the floor
47.
Cold TCS food items should be transported at which temperature?
a)
0 degrees or lower
b)
41 degrees or lower
c)
45 degrees or lower
d)
135 degrees or lower
48.
Cross-contamination is likely to occur when
a)
food is undercooked
b)
food is held at room temperature
c)
uncovered food is cooled on the top shelf of the cooler
d)
utensils and eqiupment are not cleaned and sanitized between uses
49.
The first thing that food handlers must do before starting work is
a)
washing, rinse and sanitize their workstations
b)
wash their hands
c)
gather the tools they will need for the day
d)
Gather ingredients they will need for the day
50.
How must food shipped frozen by the manufacturer be received?
a)
at 20 degrees or lower
b)
with large ice crystals on the outside of the packaging
c)
frozen and free of temperature abuse
d)
partially thawed
51.
Which is a source of the virus that causes hepatitis A?
a)
rats and mice
b)
wild mushrooms
c)
domestic pigs
d)
feces-contaminated water
52.
Purchasing food from an approved supplier better ensures that
a)
all food has been inspected by the USDA food safety inspection service
b)
deliveries are received at non-peak hours
c)
food and chemicals are shipped separately
d)
all food is in compliance with applicable local, state and federal regulatory requirements
53.
Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?
a)
No, because raw vegetables are not considrered potentially hazardous
b)
Yes, because they switched tasks
c)
Yes, because the gloves may have become dirty by handling raw vegetables
d)
No, because there was no risk of cross-contamination when removing garbage
54.
A food handler finishes mopping the floor. The food handler should
a)
leave the mop inside the bucket of rinse-water and place it in a corner of the storage area
b)
place the cleaning cloths and mop heads in the food-prep sink for rinsing
c)
empty the bucket, rinse the mop and hang the mop to dry
d)
empty the bucket and leave the mop inside it
55.
What food should a guest with shellfish allergy avoid?
a)
Shrimp
b)
Salmon
c)
Cod
d)
Bass
56.
Which is the food safety risk from backflow?
a)
a change in the temperature of the diswasher water
b)
disabled fire safety sprinkler systems
c)
ice machines damaged by corrosive minerals
d)
contamination of the drinkable water supply
57.
Correct food storage practices include placing raw
a)
poultry above beef stew
b)
raw pork below sandwiches
c)
fish below raw hamburger
d)
beef above carrots
58.
What is the temperature danger zone?
a)
70-125
b)
41-135
c)
40-140
d)
45-135
59.
The best location for a thermometer in a cold storage unit is the
a)
outside of the refrigerator
b)
bottom shelf
c)
coldest part of the unit
d)
warmest part of the unit
60.
the cause of over half of the reported cases of foodborne illness each year in the United States is
a)
norovirus
b)
botulism
c)
influenza
d)
hepatitis C
61.
A foodborne illness is considered an outbreak when 2 or more
a)
bacteria are found in food
b)
people are sickened by the same food
c)
people are preparing the same food
d)
contaminants are present
62.
The temperature of poultry is measured during cooking. This is an example of
a)
conducting a hazard analysis
b)
determining critical control points
c)
taking corrective action
d)
monitoring to determine if a critical limit is met
63.
Which resource serves as the model for state and local food-safety regulations?
a)
CDC website
b)
EPA guidelines
c)
FDA Food Code
d)
USDA guidelines
64.
What's the minimum internal cooking temperature for jumbo shrimp?
a)
135 degrees
b)
145 degrees
c)
155 degrees
d)
165 degrees
65.
How many days can TCS foods safely be kept under refrigeration at 41 degrees or below?
a)
2
b)
4
c)
7
d)
10
66.
How should open, bagged, dry food such as flour, rice, and sugar be stored?
a)
in labeled, approved food containers with tight fitting lids
b)
in an uncovered container until all of the contents have been used
c)
on a wire rack under exposed pipes
d)
on the floor 6 inches away from the wall
67.
TCS food that is cooked, cooled and reheated for hot holding must be reheated for 15 seconds to a minimum unternal temperature of
a)
98.6 degrees
b)
100 degrees
c)
150 degrees
d)
165 degrees
68.
Which is a sign of a pest infestation?
a)
an opening around a pipe under the handwashing sink
b)
droppings around baseboards in the prep area
c)
rips in the screen door
d)
an air gap
69.
A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with date of
a)
harvest
b)
purchase
c)
preparation
d)
expiration
70.
The purpose of a HACCP plan is to
a)
identify, evaluate, and control food safety hazards
b)
establish operating hours and staffing needs
c)
collect data from customer satisfaction surveys
d)
document and communicate management responsibilities
71.
Which action will help prevent food from being contaminated?
a)
Carrying two stacked cups of coffee with saucers in one hand and a plate of food in the other
b)
Covering two glasses with the pam of one hand while carrying them to a table
c)
Using tongs to remove the uneaten rolls from two bread baskets and re-serving them
d)
using a correctly stored scoop to remove ice from the ice machine
72.
In an operation, the individual or group that is responsible for ensuring food safety is the
a)
manager
b)
owner / operator
c)
health department
d)
entire staff
73.
What is meant by "personal hygiene"?
a)
a person's complete medical history
b)
the type of soap and deodorant a person uses
c)
a person's health, apearance and personal cleanliness
d)
the number of times a person bathes each week
74.
Which food item can be received at a temperature of 45 degrees or lower?
a)
fresh fish
b)
fresh poultry
c)
shell eggs
d)
frozen cod fillets
75.
There has been a backup of sewage from the floor drain of a prep area. What should the manager do?
a)
turn off electrical applicances in the prep area
b)
keep food handlers away until the drain is clear
c)
call a plumber and continue serving food
d)
close the operation immediately
76.
Which raw food should be stored above all others in a cooler to minimize cross contamination?
a)
ground beef
b)
fish
c)
carrots
d)
chicken
77.
How long must operations keep shellstock identification tags on file after the date the last shellfish was sold or served?
a)
1 week
b)
2 weeks
c)
30 days
d)
90 days
78.
A manager notices a build-up of dust on the ceiling in the prep area. The most likely source of this contamination is
a)
air vents that have not been cleaned
b)
a problem with the dishwasher
c)
improper sanitizer concentration
d)
failure to routinely vacuum the dining room carpet
79.
A food handler has received a delivery of frozen hamburger patties at 7 am and needs to cook them for lunch at noon the same day. The correct way to cook the hamburgers is to
a)
place them in the cooler, then cook them at noon from the frozen state to a minimum internal temperature of 155 degrees
b)
leave them on the counter until noon, then cook them to a minimum internal temperature of 165 degrees
c)
thaw them under running water at 100 degrees, then immediately cook them to an internal temperature of 155 degrees
d)
microwave them until they are defrosted, then return them to the cooler until cooking time
80.
The first step in cooling a large roast before refrigerating it is to
a)
cover the entire roast
b)
place the roast in a shallow pan
c)
immerase the roast in an ice water bath
d)
cut the roast into smaller pieces
81.
To help ensure that seafood does not contain toxins, which action should the manager take?
a)
wash all seafood before preparation
b)
cook seafood to a minimum internal temperature of 165 degrees
c)
freeze seafood at 0 degrees for 3 days
d)
purchase seafood from approved reputable suppliers
82.
Using coated or shatter resistant light bulbs is an example of preventing what type of contamination?
a)
physical
b)
biological
c)
chemical
d)
intentional
83.
How can an operation assit customers with food allergies?
a)
cook food to its correct internal temperatures
b)
designate a manager to anser all allergy related questions
c)
suggest the customer contact the regulatory authority
d)
describe the food item but don't reveal and secret ingredients
84.
In what required area of public safety must all new food handlers be trained?
a)
time off requests
b)
staff benefits
c)
personal hygiene
d)
customer service
85.
A food handler is making sandwiches when a new owner is introduced. They shake hands and talk until another order comes in. What should the food handler do immediately before making a new order?
a)
make the order quickly so the new owner can observe
b)
go to the handwashing sink and properly wash hands
c)
rinse hands quickly in the sanitizer bucket to save time
d)
use a hand sanitizer liquid before touching food
86.
How many seconds should total hand washing take?
a)
10
b)
20
c)
30
d)
40
87.
Ground beef cooked in the microwave oven must reach an internal temperature of
a)
135 degrees
b)
145 degrees
c)
155 degrees
d)
165 degrees
88.
What system helps protect food service establishments from intentional harm to the food supply?
a)
A.L.E.R.T.
b)
FDA
c)
TCS
d)
USDA
89.
Which item is stored correctly in the cooler?
a)
Raw ground pork stored below raw poultry
b)
Macaroni salad stored above raw salmon
c)
Raw poultry stored above raw pork roast
d)
Sliced pineapple stored below raw steaks
90.
Pathogens are likely to grow well in a meat stew that is
a)
at refrigeration temperatures
b)
between 41°F and 135°F (5°C and 57°C).
c)
cooked to the correct internal temperature.
d)
At boiling temperature
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