WorksheetsServSafe Practice Test – Extracted Questions
Total questions: 40
Worksheet time: 20mins
What is important when creating a self-inspection program?
It should mirror a regulatory inspection.
It should focus on foodborne-illness complaints.
It should focus on customer satisfaction surveys.
It should focus on food safety violations that are easy to fix.
When should self-inspections be performed in an operation?
Only when food safety issues are suspected
Primarily when preparing for a regulatory inspection
Only after receiving a customer food safety complaint
In addition to and more often than regulatory inspections
Who should be restricted from working with or around food?
A food handler who is vomiting
A food handler who has diarrhea
A food handler who has jaundice
A food handler with a sore throat and fever
Which symptoms must be reported to the regulatory authority?
Vomiting
Diarrhea
Jaundice
Sore throat and fever
What is the maximum amount of time single-use gloves can be worn before they must be changed?
One hour
Two hours
Three hours
Four hours
Why are short fingernails required for food handlers?
They are easier to keep clean.
They reduce the need to wash hands.
They prevent single-use gloves from slipping off.
They reduce the risk of spreading airborne pathogens.
Which is one of the Big Nine food allergens?
Avocado
Celery
Sesame
Mustard
Which is a symptom of an allergic reaction?
Sweating
Wheezing
Vomiting
Jaundice
Which situation would result in cross-contact?
Storing raw beef above ready-to-eat food
Cooking chicken and shrimp in the same fryer
Using the same cutting board for raw chicken and lettuce
Temping chicken and then ground beef with the same thermometer
What must be included on the label of a restaurant’s signature BBQ sauce sold to the public?
pH of the sauce
Instructions for use
Nutritional information
Source of each major food allergen
What is required to be an approved supplier?
They use tamper-evident packaging.
They have a clean and modern facility.
They offer traceability for all ingredients.
They meet all applicable local, state, and federal laws.
At what temperature must most cold TCS food be received?
41°F (5°C) or lower
45°F (7°C) or lower
50°F (10°C) or lower
55°F (13°C) or lower
What discard date should be placed on a label of beef chili prepared on October 1?
October 1
October 3
October 7
October 8
These foods must be stored in the same cooler. In which top-to-bottom order should they be stored to prevent cross-contamination?
Salad greens; raw beef roast; raw salmon; raw chicken; raw ground beef
Salad greens; raw salmon; raw beef roast; raw ground beef; raw chicken
Salad greens; raw ground beef; raw salmon; raw beef roast; raw chicken
Salad greens; raw salmon; raw ground beef; raw beef roast; raw chicken
Which food is in the temperature danger zone?
Soup held in a hot-holding unit at 136°F (58°C)
Meat loaf stored in a cooler at 38°F (3°C)
Raw chicken delivered at 40°F (4°C)
Cooked rice at 72°F (22°C) and left out for two hours
Which food was thawed correctly?
Salmon thawed on a prep table
Turkey thawed in a cooler at 38°F (3°C)
Shrimp thawed in a sink full of water at 70°F (21°C)
Steaks thawed in a microwave and then placed in a cooler until needed
Which food must be cooked to a minimum internal temperature of 155°F (68°C) for 17 seconds?
Blackened catfish
Cheeseburger
New York strip steak
Stuffed pasta
Which food must be cooked to a minimum internal temperature of 165°F (74°C) for 15 seconds?
Lamb chops
Ostrich steak
Oyster stuffing
Buffalo burger
What minimum internal temperature must rice be cooked to?
135°F (57°C)
145°F (63°C) for 15 seconds
155°F (68°C) for 17 seconds
165°F (74°C) for 15 seconds
Chicken breasts will be partially cooked, cooled, and then finished as they are ordered. What is the maximum amount of time allowed for the initial cooking step?
15 minutes
30 minutes
60 minutes
90 minutes
Which food was cooled correctly?
Clam chowder cooled from 135°F to 70°F (57°C to 21°C) in one hour and then from 70°F to 41°F (21°C to 5°C) in six hours
Chili cooled from 135°F to 70°F (57°C to 21°C) in two hours and then from 70°F to 41°F (21°C to 5°C) in four hours
Jambalaya cooled from 135°F to 70°F (57°C to 21°C) in three hours and then from 70°F to 41°F (21°C to 5°C) in two hours
Macaroni and cheese cooled from 135°F to 70°F (57°C to 21°C) in four hours and then from 70°F to 41°F (21°C to 5°C) in two hours
Which is an acceptable method for cooling hot food?
Placing the food directly in a cooler
Placing the food in an ice-water bath
Leaving the food at room temperature
Rinsing the food with cold water
To what temperature must TCS food be reheated for hot holding?
135°F (57°C) within two hours
145°F (63°C) for 15 seconds within two hours
155°F (68°C) for 17 seconds within two hours
165°F (74°C) for 15 seconds within two hours
Which food is being held safely?
Minestrone soup held at 125°F (52°C)
Chili held at 136°F (58°C)
Potato salad held at 70°F (21°C)
Cut melon held at 65°F (18°C)
What is the minimum amount of time that food temperatures must be checked when holding food?
At least hourly
At least every two hours
At least every three hours
At least every four hours
What is required in jurisdictions that permit the refilling of containers returned by a customer?
The container must be a single-service container
The container must be cleaned and sanitized by the food handler
The container must be visually inspected by the customer
The container must be verified by the FDA
Which foods cannot be re-served to another customer?
Bread rolls
Bottle of ketchup
Condiment packets
Unopened cracker packages
What factors influence the effectiveness of a sanitizer?
Color, odor, packaging date, and brand
Type of surface, lighting, air temperature, and humidity
Storage temperature, expiration date, dilution method, and type
Concentration, water temperature, contact time, water hardness, and pH
An employee needed to clean and sanitize a prep table. They removed food from the surface, washed the surface with soapy water, rinsed the surface with clean water, sanitized the surface with a sanitizing solution, and dried the surface with a paper towel. What mistake did the employee make?
They washed the surface with soapy water
They rinsed the surface with clean water
They dried the surface with a paper towel
They sanitized the surface with sanitizer solution
What is the difference between a sanitizer and a disinfectant?
A sanitizer is stronger
A sanitizer is best reserved for cleaning bodily fluid spills
A disinfectant reduces pathogens to safe levels
A disinfectant inactivates or eliminates pathogens
Chemicals must be stored
in their original containers
in a locked cabinet at all times
in a secure location when not in use
above food, equipment, utensils, and linens
What must be done before starting a new construction or remodeling project in a food establishment?
A zoning request must be obtained
A plan must be submitted to the regulatory authority
A preliminary inspection must be conducted by the fire department
A food safety audit must be conducted by the regulatory authority
To be effective, a food safety management system relies on the establishment of food safety policies and procedures, employee training on them, and
modeling to ensure employees remember them
monitoring to ensure employees are following them
auditing to ensure there are no food safety violations
verification to ensure the program is working as intended
An employee drops a running hose into a mop bucket to fill it up. Why is this a bad practice?
The employee has created backflow
The employee has created an air gap
The employee has created a backsiphonage
The employee has created a cross-connection
Which situation is considered an imminent health hazard?
A pest sighting near the back door of a facility
A dishwasher leaking water onto a kitchen floor
A sewage backup that contaminates food in dry storage
A power failure that shuts off power to walk-in coolers for one hour
Who should apply pesticides in an operation?
The manager
Janitorial staff
A regulatory agency
A pest control operator
How should animals on the premises be handled?
Do not intervene
Prevent them from entering
Allow all animals on the premises
Check with your local regulatory authority
A shipment of oysters has arrived at an establishment. How long must the accompanying shellstock tags be kept on file?
7 days
30 days
60 days
90 days
Sewage has backed up from one of the drains in an establishment. What should a manager do next?
Call a plumber
Close the establishment
Call the regulatory authority
Determine if the hazard will affect food safety
What should be done with a food item that has been recalled?
FIFO the item
Discount the item
Use the item immediately
Remove the item from inventory and label it
