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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. Parasites are commonly associated with
2. What is the purpose of setting critical limits in a HACCP plan?
3. Food that is partially cooked and then finished just before service must be heated to what temperature?
4. Where should staff members eat, drink, smoke, or chew gum?
5. Which is a TCS food?
6. What organization requires Material Safety Data Sheets?
7. What should a foodservice operator do when responding to a foodborne-illness outbreak?
8. 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?
9. What food item does the Food and Drug Administration advise against offering on a children’s menu?
10. To wash hands correctly, a food handler must first
11. Ciguatera toxin is commonly found in
12. When should a shipment of fresh chicken be rejected?
13. What item is considered acceptable work attire for a food handler?
14. What is a basic characteristic of a virus?
15. What type of thermocouple probe should be used to check the internal temperature of a beef roast?
16. Which food may be re-served to customers?
17. What task requires food handlers to wash their hands before and after doing it?
18. Which action requires a food handler to change gloves?
19. What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
20. What should foodservice operators do to prevent customer illness from Shigella spp.?
21. What should foodservice operators do to prevent the spread of hepatitis A?
22. TCS food reheated for hot-holding must reach what temperature?
23. What food safety practice can prevent cross-contact?
24. How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
25. What is the third step in cleaning and sanitizing items in a three-compartment sink?

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