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ServSafe Certification Practice Test 2
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ServSafe Certification Practice Test 2
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25 Questions

1. TCS food reheated for hot-holding must reach what temperature?
2. 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?
3. What is the minimum internal cooking temperature for rice that is hot-held for service?
4. What should a foodservice operator do when responding to a foodborne-illness outbreak?
5. What type of toxin is ciguatera toxin?
6. If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
7. Which food may be re-served to customers?
8. What is a basic characteristic of a virus?
9. What is the purpose of setting critical limits in a HACCP plan?
10. What type of thermocouple probe should be used to check the internal temperature of a beef roast?
11. What should foodservice operators do to prevent customer illness from Shigella spp.?
12. What is the final step in cleaning and sanitizing a prep table?
13. What is the minimum water temperature required when using hot water to sanitize objects?
14. In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
15. How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
16. What food item does the Food and Drug Administration advise against offering on a children’s menu?
17. Where should ground fish be stored in a cooler?
18. To wash hands correctly, a food handler must first
19. What should foodservice operators do to prevent the spread of hepatitis A?
20. Parasites are commonly associated with
21. Where should staff members eat, drink, smoke, or chew gum?
22. Which group of individuals has a higher risk of foodborne illness?
23. What organization requires Material Safety Data Sheets?
24. Hot TCS food can be held without temperature control for a maximum of
25. When can a food handler with a sore throat and a fever return to work with or around food?

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