ServSafe Food Handler Practice Test 3 ServSafe Prep

1. Which image shows frozen poultry being thawed the correct way?

2. The correct concentration for a chlorine sanitizing solution is:

50-99 ppm

150-200 ppm

240-280 ppm

500-650 ppm

3. Jessica got some desserts from the cooler and found raw meat juice on them. What should she do?

Wipe off the raw meat juice and serve the customer.

Throw out desserts with juice on them and serve the remaining ones.

Throw out all of the desserts and then tell the manager.

Set the desserts aside and then tell the manager.

4. Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to

A negligent staff

Time-Temperature Abuse

Zone-Temperature Abuse

Time-Temperature Zone

5. The final sanitizing rinse in a high-temperature dish machine must be at least:

145°F

135°F

215°F

180°F

6. Preventing time-temperature abuse can be done by:

Keeping track of holding temperatures and times

Taking corrective actions, as needed

Using a proper working thermometer

All of the above

7. After touching the hair, scratching the skin, or rubbing the face, a food service worker must:

Put on a new pair of gloves

Must wash their hands

Take a selfie

Take a break

8. Food service workers can use hand sanitizer in place of hand washing when:

There isn’t enough time to wash their hands

When they are wearing gloves

When the hand sink is broken

Hand sanitizer is never to be used in place of hand washing

9. Which of the following foods cause the most allergic reactions and are included in the big eight food allergens outlined by ServSafe?

Poultry, beef, and lamb meat

Water chestnut, butternut squash, and shea nuts

Crab, lobster, shrimp, flounder, and cod

Rye flour, potato flour, oat flour, and buckwheat flour

10. Cleaning and sanitizing of food contact surfaces needs to happen (check all that apply):

Every 4 hours, when in constant use

Before prepping a different food

When work is stopped and foods may have been contaminated

As food is prepped

11. When cooling the food for storage, what should be done if the food temperature doesn’t reach 70°F within 2 hours?

Reheat the food and then cool it again.

Discard it in a bin designed for hot food.

Cool the food by placing it in a blast chiller.

Kitchen workers should consume it to avoid food waste.

12. Which of these is a reason why food and supplies should be stored six inches above the ground? (Select all that apply.)

To avoid bending when reaching for food and supplies.

To keep food and supplies away from splashes and spills.

To keep a distance to avoid cross-contamination because germs fall on the ground rather than pivoting in the air.

To maintain a pristine environment for the customers to see and trust.

13. Jessica is a kitchen helper in a fast-food restaurant. She has to prepare 70 packaged deep-fried cheese sticks quickly. All she has to do is to reheat them. While preparing the cheese sticks, the chef took a thermometer and checked the temperature of the prepared food. He told her to discard the prepared cheese sticks immediately. What was wrong with those cheese sticks?

The internal temperature was 124°F

The internal temperature was 135°F

The prepared cheese sticks were not cooked evenly

One of the ready cheese sticks had a bad smell

14. Which pan of refried beans was hot-held correctly?

The refried beans were held on a prep table at 115°F

The refried beans were held on a steam table at 135°F

15. What is the proper way to store utensils to keep people from touching food contact surfaces?

Store them with handles up

Store utensils in a freezer to avoid germs and cross-contamination.

Store them in a place separate from plates and glasses.

Store utensils with handles down.

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