ServSafe Food Handler Practice Test 4 Answers

Q1. Which group of individuals has a higher risk of foodborne illness?

A. Teenagers

B. Elderly people

C. Women

D. Vegetarians

Answer:  B. Elderly people

Q2. Parasites are commonly associated with

A. seafood.

B. eggs.

C. potatoes.

D. ready-to-eat food.

Answer: A. seafood.

Q3. Ciguatera toxin is commonly found in

A. amberjack.

B. pollock.

C. tuna.

D. cod

Answer: A. amberjack.

Q4. Which is TCS food?

A. Saltines

B. Bananas

C. Baked potato

D. Coffee

Answer: C. Baked potato

Q5. Metal shavings are which type of contaminant?

A. Biological

B. Physical

C. Chemical

D. Microbial

Answer: B. Physical

Q6. What should foodservice operators do to prevent the spread of hepatitis A?

A. Cook food to minimum internal temperatures

B. Freeze fish for 36 hours before serving

C. Exclude staff with jaundice from the operation

D. Purchase mushrooms from approved, reputable suppliers

Answer: C. Exclude staff with jaundice from the operation

Q7. To wash hands correctly, a food handler must first

A. apply soap.

B. wet hands and arms.

C. scrub hands and arms vigorously.

D. use a single-use paper towel to dry hands.

Answer: B. wet hands and arms.

Q8. What should foodservice operators do to prevent customer illness from Shigella spp.?

A. Freeze food at temperatures below 0˚

B. Exclude food handlers diagnosed with jaundice

C. Purchase shellfish from approved suppliers

D. Control flies inside and outside the operation

Answer: D. Control flies inside and outside the operation

Q9. What must a food handler with a hand-wound do to safely work with food?

A. Bandage the wound with an impermeable cover and wear a single-use glove

B. Bandage the wound and avoid contact with food for the rest of the shift

C. Wash the wound and wear a single-use glove

D. Apply iodine solution and a permeable bandage

Answer: A. Bandage the wound with an impermeable cover and wear a single-use glove

10 What item is considered acceptable work attire for a food handler?

A. False eyelashes

B. Nail polish

C. Plain-band ring

D. Antimicrobial plastic watch band

Answer: C. Plain-band ring

Q11. What task requires food handlers to wash their hands before and after doing it?

A. Taking out garbage

B. Touching clothing or aprons

C. Handling raw meat, poultry, or seafood

D. Using chemicals that might affect food safety

Answer: C. Handling raw meat, poultry, or seafood

Q12. Which action requires a food handler to change gloves?

A. The food handler is working with raw seafood at temperatures above 41˚F (5˚C)

B.The food handler is prepping raw chicken on a yellow cutting board

C. The food handler has been working with raw ground beef for an hour

D. The food handler is wearing gloves that have been torn

Answer: D. The food handler is wearing gloves that have been torn

Q13. How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

A. Use an air probe to check the temperature of the delivery truck

B. Hold an infrared thermometer to the outside of the case or carton

C. Place the thermometer stem between shipping boxes for a reading

D. Place the thermometer stem into an opened container

Answer: D. Place the thermometer stem into an opened container

Q14. When should a shipment of fresh chicken be rejected?

A. The flesh of the chicken appears moist.

B. Shellshock identification tags are not attached to the container.

C. The flesh of the chicken is firm and springs back when touched.

D. The receiving temperature is 50˚F (10˚C).

Answer: D. The receiving temperature is 50˚F (10˚C).

Q15. Where should groundfish be stored in a cooler?

A. Above shellfish

B. Below ground poultry

C. Above ready-to-eat food

D. Below pork roasts

Answer: B. Below ground poultry

Q16. What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?

A. 3 days

B. 5 days

C. 7 days

D. 10 days

Answer: C. 7 days

Q17. How should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler in top-to-bottom order?

A. Lettuce, fresh beef roast, ground chicken, fresh halibut

B. Lettuce, fresh halibut, fresh beef roast, ground chicken

C. Fresh halibut, lettuce, ground chicken, fresh beef roast

D. Fresh halibut, fresh beef roast, ground chicken, lettuce

Answer: B. Lettuce, fresh halibut, fresh beef roast, ground chicken

Q18. What organization requires Material Safety Data Sheets?

A. Food and Drug Administration

B. Occupational Safety and Health Administration

C. Environmental Protection Agency

D. National Restaurant Association

Answer: B. Occupational Safety and Health Administration

Q19. What is the minimum internal cooking temperature for green beans that are hot-held for service?

A. 165˚F (74˚C)

B. 155˚F (68˚C)

C. 145˚F (63˚C)

D. 135˚F (57˚C)

Answer: D. 135˚F (57˚C)

Q20. What food item does the Food and Drug Administration advise against offering on a children’s menu?

A. Rare cheeseburgers

B. Egg salad

C. Peanut butter and jelly sandwiches

D. Fried shrimp

Answer: A. Rare cheeseburgers

Q21. TCS food reheated for hot holding must reach what temperature?

A. 135˚ (57˚C) for 15 seconds

B. 145˚ (63˚C) for 15 seconds

C. 155˚ (68˚C) for 15 seconds

D. 165˚ (74˚C) for 15 seconds

Answer:D. 165˚ (74˚C) for 15 seconds

Q22. What method should never be used to thaw food?

A. Place the item in a cooler

B. Place the item on a prep counter

C. Microwave the item

D. Cook the item

Answer: B. Place the item on a prep counter

Q23 When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

A. 60 minutes

B. 45 minutes

C. 30 minutes

D. 15 minutes

Answer:A. 60 minutes

Q24 Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

A. 2

B. 4

C. 6

D. 8

Answer:C. 6

Q25. Hot TCS food can be held without temperature control for a maximum of

A. 2 hours.

B. 4 hours.

C. 6 hours.

D. 8 hours.

Answer:B. 4 hours.

Q26 Which food may be re-served to customers?

A. Unused, uncovered condiments

B. Uneaten bread

C. Unopened pre-packaged food

D. Unused whole fruit garnish

Answer: C. Unopened pre-packaged food

Q27 What is the purpose of setting critical limits in a HACCP plan?

A. To identify potential hazards

B. To identify where hazards can be eliminated

C. To reduce hazards to safe levels

D. To determine if the HACCP plan is working.

Answer:C. To reduce hazards to safe levels

Q28 What is the minimum water temperature required when using hot water to sanitize objects?

A. 171˚F (77˚C)

B. 173˚F (78˚C)

C. 176˚F (80˚C)

D. 179˚F (81˚C)

Answer:A. 171˚F (77˚C)

Q29 What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

A. Monitoring

B. Corrective action

C. Critical limit

D. Critical control point

Answer:B. Corrective action

Q30. What is the final step in cleaning and sanitizing a prep table?

A. Sanitizing the surface

B. Allowing the surface to air-dry

C. Washing the surface

D. Rinsing the surface

Answer:B. Allowing the surface to air-dry

Q31. What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

A. 15 seconds

B. 30 seconds

C. 45 seconds

D. 60 seconds

Answer:B. 30 seconds

Q32. If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

A. Every 2 hours

B. Every 4 hours

C. Every 6 hours

D. Every 8 hours

Answer:B. Every 4 hours

Q33. What is the third step in cleaning and sanitizing items in a three-compartment sink?

A. Sanitizing

B. Air-drying

C. Rinsing

D. Washing

Answer: C. Rinsing

Q34. What type of thermocouple probe should be used to check the internal temperature of a beef roast?

A. Air

B. Surface

C. Immersion

D. Penetration

Answer: D. Penetration

Q35. What food safety practice can prevent cross-contact?

A. Using only food-grade equipment

B. Washing, rinsing, and sanitizing utensils before each use

C. Keeping food frozen until use

D. Purchasing food from approved, reputable suppliers

Answer: B. Washing, rinsing, and sanitizing utensils before each use

Q36. What is the most likely cause of wheezing and hives?

A. Food allergies

B. Norovirus

C. Shigella spp.

D. Hepatitis A

Answer: A. Food allergies

Q37. What is a basic characteristic of a virus?

A Destroyed by cooking

B Grows in food

C Requires a living host to grow

D Commonly found in cattle intestines

Answer: C Requires a living host to grow

Q38 Where should staff members eat, drink, smoke, or chew gum?

A. Where customers eat

B. In dishwashing areas

C. Outside the kitchen door

D. In designated areas

Answer: D. In designated areas

Q39. When can a food handler with a sore throat and a fever return to work with or around food?

A. The fever is gone for 24 hours.

B. The sore throat is gone.

C. A written medical release is provided.

D. No symptoms are experienced for 24 hours.

Answer: C. A written medical release is provided.

Q40. What should a foodservice operator do when responding to a foodborne illness outbreak?

A. Notify the media

B. Segregate the product

C. Close the operation for the day

D. Ask customers for proof of their symptoms

Answer:  B. Segregate the product