Commonly missed ServSafe Questions

What temperature must cooked vegetables reach to be safely hot-held for service? A 135 ̊F(57 ̊C) B 145 ̊F (63 ̊C) C 155 ̊F (68 ̊C) D 165 ̊F (74 ̊C)

A 135 ̊F(57 ̊C)

What step must managers take after creating a master cleaning schedule and training staff to use it? A Monitor the cleaning program B Determine what should be cleaned C Determine who should do each task D Time staff on how long they take to clean

A Monitor the cleaning program

A food handler has just finished storing a dry food delivery. Which step was done correctly? A Stored food away from the wall B Stored food 4 inches off the floor C Stored food underneath a stairwell D Stored food in an empty chemical container

A Stored food away from the wall

What scenario can lead to pest infestation? A Storing recyclables in paper bags B Cleaning up spills around garbage containers C Rotating products using the FIFO method D Installing air curtains above doors

A Storing recyclables in paper bags

What is the minimum internal cooking temperature for a veal chop? A 135 ̊F(57 ̊C) B 145 ̊F (63 ̊C) C 155 ̊F (68 ̊C) D 165 ̊F (74 ̊C)

B 145 ̊F

Ready-to-eat TCS food must be date marked if it will be stored for longer than A 12 hours. B 24 hours. C 36 hours. D 48 hours.

B 24 hours

When can raw, unpackaged meat be offered for self-service? A At organic food stands B At Mongolian barbeques C When the meat is high quality D When the meat is frozen

B At Mongolian barbeques

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? A Quality of the food B Potential allergens C Reheating instructions D Storage requirements

B Potential allergens

In a self-service area, bulk unpackaged food does not need a label if the product A makes a claim about health or nutrient content. B does not make a claim about health or nutrient content. C has been prepared at an unregulated processing plant. D has been prepared at a vendor's processing plant.

B does not make a claim about health or nutrient content.

Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective action, and training. C identifying risks, creating purchase orders, and training. D identifying risks, record keeping, and training.

B identifying risks, corrective action, and training.

Bulk unpackaged food in self-service areas must be labeled when A the food is prepared on the premises. B the manufacturer claims the food is healthy. C the food is prepared at another unit of the same chain. D the food supports pathogen growth.

B the manufacturer claims the food is healthy.

As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds.

C 10 seconds

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? A 115 ̊F (46 ̊C) B 125 ̊F(51 ̊C) C 135 ̊F(57 ̊C) D 145 ̊F (62 ̊C)

C 135 ̊F(57 ̊C)

When preparing to wash dishes in a three-compartment sink, what is the first task? A Remove leftover food from the dishes. B Fill the first sink with detergent and water. C Clean and sanitize the sinks and drain boards. D Make sure there is a working clock with a second hand.

C Clean and sanitize the sinks and drain boards.

What thermometer is best suited to checking a dishwashing machine's final rinse temperature? A Time-temperature indicator B Infrared thermometer C Maximum registering thermometer D Immersion probe

C Maximum registering thermometer

Which responsibility is included in the Food and Drug Administration's role? A Inspecting meat, poultry, and eggs B Issuing licenses and permits C Regulating food transported across state lines D Approving HACCP plans

C Regulating food transported across state lines

Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture

C State or local regulatory authority

What temperatures do infrared thermometers measure? A Internal food B Air C Surface D Oven

C Surface

Which organization includes inspecting food as one of its primary responsibilities? A U.S. Public Health Service B Centers for Disease Control C U.S. Department of Agriculture D Occupational Safety and Health Administration

C U.S. Department of Agriculture

When can glass thermometers be used? A When candy is being made B When checking liquids C When enclosed in a shatterproof casing D When hanging in a cooler

C When closed in shatter proof glass

What should food handlers do after leaving and returning to the prep area? A. put on gloves B. remove their gloves C. wash hands D. apply hand antiseptic

C wash hands

Single-use gloves are not required when A the food handler has a latex sensitivity. B cleaning stationary equipment. C washing produce. D handling cooked food.

C washing produce.

What temperature must stuffed lobster be cooked to? A 135 ̊F (57 ̊C) for 4 minutes B 145 ̊F (63 ̊C) for 4 minutes C 155 ̊F (68 ̊C) for 15 seconds D 165 ̊F (74 ̊C) for 15 seconds

D 165 ̊F (74 ̊C) for 15 seconds

A food handler has cooled a container of chili to 70°F (21 ̊C) in 1 hour. How much time is left to cool the chili to 41°F (5 ̊C)? A 2 hours B 3 hours C 4 hours D 5 hours

D 5 hours

How long must shellstock tags be kept on file? A 30 days after the day the shellfish were received B 90 days after the day the shellfish were received C 30 days after the last shellfish was sold or served from the container D 90 days after the last shellfish was sold or served from the container

D 90 days after the last shellfish was sold or served from the container

What temperature must a high-temperature dishwasher's final sanitizing rinse be? A At least 150 ̊F (65 ̊C) B At least 160 ̊F (71 ̊C) C At least 170 ̊F (76 ̊C) D At least 180 ̊F (82 ̊C)

D At least 180 ̊F (82 ̊C)

What temperature should the water be for manual dishwashing? A Must be at least 70 ̊F (21 ̊C) B Must be at least 90 ̊F (32 ̊) C Must be at least 100 ̊F (37 ̊C) D Must be at least 110 ̊F (43 ̊C)

D Must be at least 110 ̊F (43 ̊C)

A local nursing home has a yearly barbecue for its residents. Which food item should not be served? A Deviled eggs B Potato salad C Raw carrots D Rare hamburgers

D Rare hamburgers

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? A Exclude the food handler from the operation. B Report the illness to the local regulatory authority. C Speak with the food handler's medical practitioner. D Restrict the food handler from working with food.

D Restrict the food handler from working with food.

Which process requires a variance from the regulatory authority? A Smoking food to enhance flavor B Serving wild game C Serving imported cheese D Sprouting seeds or beans

D Sprouting seeds or beans

Why should food temperatures be taken in 2 different locations? A To ensure the thermometer is calibrated correctly B It is required by the manufacturer C To ensure the thermometer is accurate to +/-2 ̊F or +/-1 ̊C D Temperature may vary in the food

D Temperature may vary in food

When can a food handler diagnosed with jaundice return to work? A After 1 week B When his or her skin returns to a natural color C Seven days after the last symptom is observed D When approved by the regulatory authority

D When approved by the regulatory authority

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know A when to register with the EPA. B how to fill out an incident report. C where to find Safety Data Sheets in the operation. D whom to contact about suspicious activity.

D whom to contact about suspicious activity.