Worksheets2nd Lets Pass ServSafe
Total questions: 40
Worksheet time: 20mins
Which action is most effective at preventing the spread of norovirus in a food operation?
Wearing gloves during food prep
Cooking food to required temperatures
Frequent handwashing with soap and water
Using hand antiseptics
Which food is most often associated with nontyphoidal Salmonella?
Ground beef
Poultry and eggs
Ready-to-eat salads
Canned vegetables
Which food is most commonly linked to Salmonella Typhi?
Shell eggs
Ready-to-eat foods
Poultry
Raw seafood
Which food is commonly linked to Shigella outbreaks?
Raw oysters
Produce handled by foodworkers
Undercooked beef
Unpasteurized milk
Which food is most commonly linked to STEC?
Poultry
Ground beef
Shellfish
Soft cheeses
Which population is at highest risk for Listeria infection?
Healthy adults
Teenagers
Pregnant women
Children over age five
Which illness is most often linked to tuna that has been temperature abused?
Shigellosis from Shigella
Vomiting from Norovirus
Scombroid poisoning from Histamine Toxin
Salmonellosis from Salmonella
Barracuda is most commonly linked to which type of foodborne illness?
Histamine poisoning
Ciguatera toxin
Botulism
Salmonella
Foil is removed from baked potatoes that were held at room temperature for several hours. What is the primary food safety concern?
Chemical contamination
Growth of Listeria
Growth of Clostridium botulism
Allergen exposure
A turkey burger must reach a minimum internal temperature of
135°F
145°F
155°F
165°F
Which symptom requires a foodhandler to be excluded from the operation?
Sore throat without fever
Sneezing
Runny nose
Diarrhea
Which thawing method meets food safety standards?
Place on the counter for 4 or more hours
Place in cooler
Under running water at 80°F
Microwave then place in the cooler
Which is a manager’s responsibility during receiving?
Unloading deliveries
Storing food immediately
Checking food temperatures
Signing invoices
Which pest prevention method is most effective?
Using chemical sprays
Denying food and entry
Setting traps only
Cleaning once per week
Which food may be served undercooked if requested by a customer?
Ground beef
Poultry
Steak
Stuffed seafood
Which food must be cooked to 165°F?
Steaks
Seafood fillets
Stuffed pork chop
Roast
Which fish is most often linked to scombroid poisoning?
Salmon
Cod
Mahi-mahi
Tilapia
A deli stores ready-to-eat roast beef at 41°F for 6 days. On day 7, the roast beef is reheated to 165°F and cooled again. How long may it now be stored?
An additional 7 days from the reheating date
An additional 4 days to complete a new 7-day cycle
Until it shows signs of spoilage
It must be discarded immediately
Which food presents the greatest risk for Salmonella?
Hot dogs
Chicken salad
Fresh apples
Ceasar salad
Which pathogen is linked to poor handwashing and spread by flies?
Clostridium perfringens
Salmonella Typhi
Shigella spp.
Listeria monocytogenes
A foodhandler with vomiting continues working with ready-to-eat food. Which illness is the main concern?
Botulism
Salmonellosis
Norovirus
Hepatitis A
Fresh steak arrives during delivery. Which condition requires rejection?
Deep red in color
Strong odor
Beefy scent
Firm and slightly moist
Food must be cooled from 135°F to 70°F within
1 hour
2 hours
3 hours
4 hours
What is the fourth step in a three-compartment sink?
Wash
Rinse
Sanitize
Air dry
Which factor determines whether sanitizing is effective?
Type of detergent
Water temperature only
Correct concentration and contact time
Color of sanitizer
Which food is most often associated with Hepatitis A?
Ready-to-eat food
Poultry
Eggs
Canned vegetables
Botulism is most likely to grow in which condition?
Oxygen-rich environments
Acidic foods
Anaerobic conditions
Frozen foods
Why does proper cooking not prevent illness from eating contaminated barracuda?
The bacteria survive high temperatures
The toxin is odorless and heat-stable
The fish must be frozen before cooking
The toxin is only present in raw fish
A foodhandler is reviewing recent foodborne illness outbreaks involving ready-to-eat foods. Which group of foods is most commonly linked to Listeria monocytogenes and presents the highest risk to pregnant women and older adults?
Cooked poultry, ground beef, and shell eggs
Hot dogs, deli meats, and soft cheeses
Fresh fruits, leafy greens, and raw nuts
Frozen seafood, canned vegetables, and dried pasta
A foodhandler reports feeling fatigued and having a rose-colored rash on the abdomen. Which pathogen should the manager be most concerned about?
Norovirus
Nontyphoidal Salmonella
Salmonella Typhi
Shigella spp.
Which food is commonly linked to Shigella outbreaks?
Raw oysters
Produce handled by foodworkers
Undercooked beef
Unpasteurized milk
A foodhandler is calibrating a bimetallic stemmed thermometer using the boiling-point method. What temperature should the thermometer be adjusted to?
171°F
165°F
212°F
135°F
What is the minimum temperature for hot water sanitizing in a high-temperature dishwashing machine?
160°F
165°F
171°F
180°F
What temperature must manual dishwashing water be during the washing step?
90°F
100°F
110°F
171°F
At what temperature must food be reheated if it will be placed in hot holding?
145°F
155°F
165°F
135°F
Cold TCS food is held without temperature control. What is the maximum time the food may be held before it must be discarded?
2 hours
4 hours
6 hours
8 hours
Which action is required when holding hot food without temperature control?
The food must be stirred every 30 minutes
The food must start at 135°F or higher
The food must be reheated every 2 hours
The food must be cooled to 70°F first
Which symptom allows a foodhandler to continue working with restriction rather than exclusion?
Vomiting
Diarrhea
Jaundice
Sore throat without fever
Cold TCS food is held without temperature control. Which condition is required?
The food must start at 45°F or lower
The food must be labeled with the discard time
The food must be stirred every hour
The food must be discarded after 6 hours
A foodhandler calibrates a thermometer using the ice-point method. What temperature should the thermometer read?
32°F
41°F
70°F
212°F
