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ServSafe Certification Practice Test 3
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ServSafe Certification Practice Test 2

ServSafe Certification Practice Test 3
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25 Questions

1. When transporting hot food to off-site, what temperature the hot food should be received?
2. What practice can help prevent allergic reactions?
3. Which action should a food handler take if a sanitizing solution has weakened after 3 or 4 hours?
4. What is the minimum internal cooking temperature for chicken breast?
5. What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
6. What causes preschool-age children to be at risk for foodborne illness?
7. How often the linen in bread basket change?
8. Which action could lead to cross-contamination?
9. What must staff members do when transferring chemicals to a new container?
10. What temperature must stuffed fish be cooked to?
11. What is the first step in developing a HACCP plan?
12. The buildup of condensation and grease on the walls indicates a problem with
13. Which action helps slow pathogen growth?
14. When receiving a shipment of fresh poultry, the most important factor the food handler should verify is that it is
15. A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
16. What practice should be used to prevent seafood toxins from causing a foodborne illness?
17. What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
18. A food handler has cooled a container of chili to 70F in 1 hour. How much time is left to cool the chili to 41°F?
19. What temperatures do infrared thermometers measure?
20. Why are people who take certain medications at risk for foodborne illness?
21. Which kind of lid must outdoor trash container have
22. A food handler has just finished storing a dry food delivery. Which step was done correctly?
23. Which must be in place if an operation wants to vacuum-package meat?
24. Single-use gloves are not required when
25. Flavor injected beef roast must be cooked to a minimum temperature of

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