ServSafe For Shop Practice Exam

These questions are part of the practice quiz. Start practicing

• During on-the-job training, if a food handler is handling raw poultry and then cooked poultry without changing gloves, what action should the manager take?
• What is the proper way to handle ice intended for consumption?
• Who should be contacted before starting new construction or extensive remodeling of an existing facility?
• Which of the following inventory practices helps prevent cross-contamination?
• Ready-to-eat TCS foods that have been commercially processed must be heated to at least what temperature?
• A delivery of fresh shell eggs should be rejected if the eggs are
• Which is the first step in the proper handwashing process?
• Which method is used to prevent backflow in plumbing systems?
• TCS food is often described as which of the following?
• Where should raw meat be stored in a refrigerator relative to other foods?
• Cooked rice must be hot held at a minimum temperature of what?
• When should you wash your hands in a shop, regardless of gloves?
• What is the required internal temperature for hot holding leftovers?
• Cold TCS food must be received at an internal temperature of no higher than
• Which plan is required to ensure safety when using vacuum packaging for meat?
• What is the purpose of a time-temperature indicator?
• A label on foods prepared and packaged on site for retail sales must list which of the following?
• Is hand sanitizer an acceptable substitute for handwashing?
• What is the minimum internal cooking temperature for ground meats such as ground beef or pork for 15 seconds?
• What hot holding temperature should ready-to-eat foods be kept at?
• Where should the ambient air thermometer in a hot holding unit be located?
• What is the purpose of a temperature log?
• Which of the following is an example of TCS food?
• When should you clean and sanitize food-contact surfaces?
• A nursing home has ordered 25 box lunches for a picnic, featuring a specialty sandwich. Which ingredient should be left off the sandwich to reduce contamination risk?
• Where should raw poultry be stored in a refrigerator to prevent cross-contamination?
• A delivery of packaged frozen vegetables should be rejected if the
• A server places dirty dishes in a bus pan and then plates a piece of pie. Before plating the pie, the server should
• Why are hair restraints important in a food service operation?
• Installing air curtains at the delivery entrance is intended to accomplish what?
• When around food, which item helps keep hair away from food?
• After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, what should the manager do?
• How should you thaw frozen food if there is no dedicated refrigerator?
• Using a glass to scoop ice can result in which type of contamination?
• A thermometer for measuring food temperatures should be accurate to +/- 2°F, easy to read, and
• When should hand antiseptics be applied?
• What is one approved way to preset utensils?
• What is the minimum internal cooking temperature for poultry, including whole birds and leftovers, in Celsius for 15 seconds?
• Which statement about hair and hygiene around food is true?
• Which jewelry item is generally allowed for food handlers?
• A food handler returning a hamburger to the grill after determining that it has NOT yet achieved the minimum internal temperature is applying which HACCP principle?
• What are the basic steps in the dishwashing process?
• If a thermometer reads outside the acceptable accuracy, what should you do?
• If a critical limit is not met, the HACCP action to take is called?
• Seafood must be cooked to a minimum internal temperature of?
• Which is the correct order of the five steps of proper handwashing?
• How should you respond to a customer inquiry about allergen content in a menu item?
• Which practice is not appropriate for hand hygiene around food?
• Which type of sanitizer is bleach?
• Which is an acceptable method of cooling food?
• How should a food handler restrain long hair?
• What cold holding temperature should ready-to-eat foods be kept at?
• Which government agency is responsible for regulating meat, poultry, and eggs?
• Purchasing from an approved supplier means that the food
• Viruses such as norovirus and hepatitis A are commonly associated with contamination from which source?
• What is the recommended policy for jewelry while handling food?
• Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a foodborne illness?
• How often should high-risk areas be cleaned and sanitized?
• The described hand hygiene practice failed because the worker did what?
• Which step should be performed before applying hand antiseptics?
• What is the minimum internal temperature for reheating leftovers for hot holding?
• Which practice is essential to prevent cross-contamination in a retail kitchen?
• Broccoli cooked for hot holding must be cooked to a minimum internal temperature of what?
• If a utensil used for raw poultry touches ready-to-eat foods, what must you do before the next use?
• In a refrigerated room at 41°F or below, how often should equipment used to process TCS food be cleaned?
• Bacteria generally grow well in foods that meet which conditions?
• What is one way to correctly cool a 25 gallon batch of chili for later use?
• If disposable gloves become torn or soiled, what should you do?
• In the transport scenario, which item may share a container with raw steaks?
• What is the minimum internal cooking temperature for eggs served hot or used in hot foods, in Celsius for 15 seconds?
• Wearing nail polish without gloves could contaminate food with which type of contaminant?
• By what time should reheating bring food to 165°F?
• Which of the following is a physical contaminant?
• What is a "Ready-to-Eat" food and give an example?
• Ready-to-eat TCS food prepared onsite may be stored in a cooler for up to 7 days if the temperature remains at or below which value?
• What is the unit used to express a chemical sanitizer's concentration?
• Single-use gloves are required when performing which task?
• What is the best way to handle recalled food items?
• What is the purpose of a backflow prevention device?
• A variance from the local health authority is required when
• Which item may be placed in the same insulated container with a package of raw steaks for transport to an off-site event?
• What is the maximum temperature for cold foods kept in customer displays?
• Which item should be rejected at receiving?
• How should you handle an employee who is sick and may have a foodborne illness?
• An operation that would like to cure its own meats on site is required to do what?
• Which item is not allowed jewelry for a food handler?
• What is the minimum internal cooking temperature for poultry, including whole birds and leftovers, for 15 seconds?
• In the ALERT Food Defense Awareness program, which activity involves looking for unusual activity using surveillance?
• What should you do if a customer reports a possible foodborne illness?
• What is the maximum holding temperature for TCS foods?
• When must ready-to-eat foods in storage be date labeled?
• Which scenario requires a variance from the local health authority?
• During a product recall, what is the first action you should take?
• What is one effective way to prevent backflow?
• An emergency that disrupts the normal water supply may require the use of
• If a sanitizer label requires a contact time of 60 seconds, what should you do?
• Which type of contamination could occur when a sanitizer chemical residue is left on equipment?
• What is the minimum internal cooking temperature for beef, pork, veal, and lamb roasts and steaks in Celsius, with a 4-minute rest?
• How long can prepared ready-to-eat foods be stored in the refrigerator before they must be discarded after date labeling?
• What is the minimum internal cooking temperature for fish and seafood for 15 seconds?
• Which ALERT step is associated with identifying suspicious activity through observation?
• What is an employee health policy?
• Which situation requires changing disposable gloves?
• Which statement best describes basic pest-control practices in a shop environment?
• Before cantaloupes are sliced, they should be washed under running water.
• Of the temperatures listed, which is the highest minimum internal cooking or holding temperature mentioned?
• Salmon cooked on a grill should reach which minimum internal temperature for 15 seconds?
• The temperature of poultry is measured during cooking. This is an example of which HACCP principle?
• When should hand antiseptics be used?
• The Temperature Danger Zone in Celsius is which range?
• Before cutting cantaloupes, which action should be performed?
• Which agency regulates and inspects meat, poultry, and eggs in the United States?
• What is a Critical Control Point (CCP)?
• In a HACCP example, the minimum internal temperature for chicken breasts is
• What is the minimum internal cooking temperature for eggs served hot or used in hot foods, for 15 seconds?
• Which item should be removed and stored correctly before using the restroom?
• What does HACCP stand for and how many principles does it have?
• Seafood gumbo prepared on Thursday, cooled and stored, and reheated Friday night has passed through the temperature danger zone how many times?
• Flavor injected pork roasts must be cooked to a minimum internal temperature of what?
• Which food must be stored at a temperature of 41°F or lower?
• When cooking raw foods in a microwave, the food must be which of the following actions?
• Which condition would cause rejection of a packaged frozen vegetable delivery?
• Canned food is dangerous when it has what condition?
• The manager may continue excluding a Norovirus-infected employee if the operation serves which population?
• Where should chemical detergents and sanitizers be kept?
• Which of the following represents the organization referenced as NSF?
• How should you use a thermometer to check internal temperatures?
• Which item is a classic example of a physical contaminant in food preparation?
• What is the minimum temperature for hot foods kept in customer displays?
• Which must be in place if an operation wants to vacuum package meat?
• What should you do during a recall of a product?
• The organization that sets foodservice equipment standards is the
• During handwashing, how long should you scrub your hands?
• Containers used to store and dispense cleaners from a bulk unit must be labeled with which information?
• Which statement best defines Ready-to-Eat foods?
• Baked lasagna should be reheated for holding to at least which temperature for 15 seconds?
• In case of a water supply disruption, which type of ware is recommended to continue serving?
• Which cooling step is described as an acceptable method for cooling TCS foods?
• A food handler with long hair should
• Storage containers for recyclables should be designed to prevent what?
• How is an approved supplier defined?
• Which statement is true about sanitizer use and handwashing?
• Which statement describes the correct approach to keeping the ice scoop safe?
• The factors that affect a chemical sanitizing solution's effectiveness include
• What is the best practice for cleaning and sanitizing kitchen equipment after use?
• What is cross-contamination in a food service setting?
• Why is calibrating thermometers important?
• A cross-connection between a potable water line and a nonpotable source may result in what risk?
• Which of the following is a common allergen found in yogurt?
• An example of TCS food is a bowl of cooked rice.
• Which practices support safe display of hot and cold foods in customer displays?
• Which virus is commonly linked to fecal contamination in food handling?
• How should chemicals be stored relative to food and food-contact surfaces?
• Reviewing video surveillance is part of which ALERT Food Defense Awareness step?
• Which statement best defines TCS food?
• When working around food, a food handler is required to wear
• What is a critical limit in a HACCP plan?
• What is the name of the device attached to shipments to monitor temperatures during transport?
• Which practice best prevents cross-contamination in a retail kitchen?
• A common allergen found in yogurt is which substance?
• What is the purpose of labeling to identify the Big 8 allergens in foods?
• Which statement is true about ambient thermometers in hot holding units?
• A chemical sanitizing solution's effectiveness depends on the
• What should you do to prevent cross-contact with allergens?
• The only acceptable jewelry for a food handler is
• How should allergen information be communicated to customers?
• An operation will offer take-out meals produced using reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do?
• A food handler uses a slicer immediately after applying a food-approved sanitizing solution. This practice could cause what type of contamination?
• Ice in the sink used for cooling bottled beverages can be used for which other purpose?
• What is the best way to thaw TCS food?
• When using running water as a method of thawing food, the water temperature should be at or below
• Which statement about labeling chemicals is true?
• What is the required labeling information for bulk cleaner containers to ensure safe handling?
• Which characteristic describes TCS foods?
• If an operation does not take action during an imminent health hazard, what is the expected regulatory outcome?
• An operation must obtain must obtain a variance from a regulatory authority if
• What action should be taken if a can is swollen or bulging?
• Ready-to-eat TCS foods that have been commercially processed must be heated to at least which temperature?
• TCS food prepared on site may be held at 41°F or lower for a maximum of how many days?
• Which of the following foods has a minimum internal cooking temperature of 135°F?
• Which statement best summarizes proper sanitizing and hygiene practices in a shop?
• What is the minimum required duration for proper handwashing?
• What is the ServSafe Temperature Danger Zone?
• When should you use hand sanitizer?
• Key drop deliveries are allowed when
• How should you check the integrity of packaging before accepting goods?
• An approved supplier is defined as one whose products meet which criteria?
• The only acceptable jewelry for a food handler is
• Which methods are acceptable for thawing frozen foods?
• Poultry has been correctly cooked when it reaches which minimum internal temperature for 15 seconds?
• In operations serving highly susceptible populations, what action may the manager take regarding a Norovirus-infected employee?
• What is the minimum internal cooking temperature for beef, pork, veal, and lamb roasts and steaks, with a 4-minute rest?
• Which storage practice helps prevent cross-contamination between raw meat and ready-to-eat foods?
• During which phase does food safety control begin in an operation?
• Name the eight major food allergens commonly required to be labeled in the U.S. (the 'Big 8').
• What action should you take if you find packaging damaged or suspect contamination at receipt?
• What should you do if you suspect a product has been recalled or contaminated?
• Ice that is used in beverages should be made from what kind of water?
• Once a ready-to-eat TCS food has been opened, a cook has how many hours before the food must be used and/or properly labeled?
• An operation is establishing a HACCP plan. To ensure if its effectiveness, the manager has decided to cook every chicken breast to a minimum internal temperature of 170°F (77°C) for 15 seconds. This is an example of
• Chemical sanitizer concentration is expressed as
• What is the primary purpose of installing air curtains at a delivery entrance?
• Which food item requires refrigeration at 41°F or lower?
• Recyclables storage containers should be designed to prevent the entry of what?
• What does FIFO stand for and why is it important?
• What is the proper procedure for maintaining ice bins to prevent contamination?
• A food handler arrives at work with jaundice. This symptom may indicate exposure to which disease?