WorksheetsSERV Safe Practice Test (50 Questions)
Total questions: 50
Worksheet time: 25mins
What is the temperature danger zone where bacteria grow most rapidly?
0°F – 32°F
32°F – 41°F
41°F – 135°F
135°F – 165°F
Which group has the highest risk of foodborne illness?
Teenagers
Healthy adults
Elderly people
Athletes
What is the minimum internal cooking temperature for poultry?
135°F for 15 seconds
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
Which food is most likely to cause a food allergy reaction?
Rice
Eggs
Apples
Carrots
What is the proper way to thaw frozen food?
On the counter overnight
Under running drinkable water at 70°F or lower
In warm standing water
Next to a heat lamp
What should food handlers do after handling raw meat and before touching ready-to-eat food?
Wipe hands on apron
Rinse with cold water only
Wash hands with soap and water
Put on gloves without washing
Which is a TCS food?
Bananas
Baked potato
Crackers
Dried pasta
What is the correct minimum internal cooking temperature for ground beef?
135°F
145°F
155°F
165°F
How often should food contact surfaces be cleaned and sanitized?
Every 2 hours
Every 4 hours
Every 6 hours
Once per shift
Which practice helps prevent cross-contamination?
Using the same cutting board for raw chicken and lettuce
Storing raw meat above ready-to-eat food
Washing hands after handling raw meat
Reusing marinades without cooking them
What should a food handler do if they have diarrhea or vomiting?
Continue working but wash hands often
Report illness and stay home
Wear gloves at all times
Only handle packaged food
What is the minimum internal cooking temperature for seafood?
135°F for 15 seconds
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
Which food is safe to eat if cooked to 145°F for 15 seconds?
Ground beef
Chicken breast
Pork chop
Turkey burger
Which practice reduces the risk of foodborne illness?
Cooling food on the counter
Using separate equipment for raw and ready-to-eat food
Washing produce with soap
Reheating food slowly
Which item requires time and temperature control for safety?
Bag of potato chips
Can of soda
Cooked rice
Whole apple
Which step comes after cleaning and before sanitizing?
Air-drying
Scraping
Rinsing
Polishing
What is the correct minimum internal temperature for eggs that will be hot-held?
135°F
145°F
155°F
165°F
Which jewelry is allowed for food handlers?
Medical bracelet
Plain wedding band
Which food must be cooked to 155°F for 15 seconds?
Roast beef
Ground turkey
Ground beef
Salmon fillet
What is the first step in the handwashing process?
Rinse hands with warm water
Apply soap
Wet hands and arms
Dry hands with towel
What is the correct way to store cleaning chemicals?
On shelves above food prep areas
With food supplies if sealed
Away from food and prep areas
In walk-in refrigerator
Which food requires a consumer advisory if served raw or undercooked?
Bread
Oysters
Mashed potatoes
Lettuce
What is the minimum internal cooking temperature for shell eggs served immediately?
135°F
145°F
155°F
165°F
Which is a chemical contaminant?
Broken glass
Bleach
Salmonella
Hair
What is the correct minimum internal cooking temperature for ground poultry?
135°F
145°F
155°F
165°F
How should utensils be stored between uses during service?
In standing water at room temperature
In the food with handle above the rim
On the cutting board
Wrapped in cloth towel
What is the correct cooling method for a large pot of soup?
Leave on the counter until cool
Place in walk-in covered immediately
Divide into shallow pans
Place in hot-holding equipment
Which of these is considered a physical contaminant?
Salmonella
Pesticides
Metal shavings
Listeria
Which practice helps reduce pests?
Propping open doors
Keeping garbage containers closed
Leaving standing water in mop buckets
Storing food on floor
What is the correct holding temperature for hot TCS food?
125°F or higher
130°F or higher
135°F or higher
140°F or higher
What is the correct holding temperature for cold TCS food?
32°F or lower
41°F or lower
50°F or lower
55°F or lower
What is the proper way to check the temperature of meat during receiving?
Use a time strip
Insert thermometer stem into thickest part
Place thermometer between packages
Use infrared thermometer on surface
Which sink is used for handwashing?
Utility sink
Food prep sink
Dishwashing sink
Designated handwashing sink
What is the minimum internal cooking temperature for roasts of pork, beef, veal, or lamb?
135°F for 4 minutes
145°F for 4 minutes
155°F for 15 seconds
165°F for 15 seconds
What is the first thing to do when a food recall is announced?
Throw food away immediately
Remove food from inventory and place in secure area
Cook food to higher temperature
Mix recalled food with other food
What is the minimum water temperature for handwashing?
80°F
90°F
What is the correct minimum internal cooking temperature for stuffed meat?
135°F
145°F
155°F
165°F
Which is an example of cross-contact?
Using the same spatula for peanut butter and jelly
Using the same cutting board for raw chicken and lettuce
Sneezing on food
Hair falling into soup
What is the maximum time food can be in the temperature danger zone before it must be thrown out?
2 hours
4 hours
6 hours
8 hours
What should be done with food that has been held in the temperature danger zone for 5 hours?
Reheat and serve
Quickly cool and refrigerate
Discard it
Freeze it
Which item is a ready-to-eat food?
Raw steak
Washed apple
Unwashed lettuce
Raw chicken
Which is the best way to prevent foodborne illness from viruses?
Cook food to correct temperatures
Wash hands properly
Store food at correct temperatures
Use approved suppliers
What is the correct minimum internal cooking temperature for eggs cooked in a hot-held pan?
135°F
145°F
155°F
165°F
What is the proper storage order in a cooler (top to bottom)?
Poultry, ground meat, seafood, ready-to-eat
Ready-to-eat, seafood, ground meat, poultry
Seafood, ready-to-eat, ground meat, poultry
Ground meat, poultry, ready-to-eat, seafood
Which is a sign of a pest infestation?
Strong oily odor
Shiny floors
What is the maximum time hot TCS food can be held without temperature control before being discarded?
2 hours
4 hours
6 hours
8 hours
What is the correct minimum internal cooking temperature for steaks/chops?
135°F for 15 seconds
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
Which food should be rejected at receiving?
Milk at 38°F
Eggs at 41°F
Fresh fish with strong odor
Frozen vegetables solidly frozen
What is the proper way to cool TCS food?
135°F → 70°F within 2 hours; 70°F → 41°F within 4 hours
135°F → 70°F within 4 hours; 70°F → 41°F within 2 hours
135°F → 41°F within 8 hours
135°F → 41°F within 10 hours
Which practice is safe for handling ready-to-eat food?
Bare-hand contact
Using tongs or deli sheets
Using same gloves for multiple tasks
Wiping hands on apron
