Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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46.

It is the middle of a service and your walk-in refrigerator has broken down. You call the repairman to fix the problem. How much time can the foods in the refrigerator hold (above 40 °F) before you need to throw them away?

  1. 1 hour
  2. 2 hours
  3. 4 hours
  4. 8 hours
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47. To ensure you are using your thermometer properly, you should insert the thermometer into cooked/cooking meat:
  1. For five minutes
  2. Until the line on the thermometer is completely inserted
  3. During the entire cooking process
  4. While the meat is still raw
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48. Foods that have a pH of 4.6 or above are considered:
  1. Acidic Foods
  2. Potentially Hazardous Foods
  3. Pickled Foods
  4. All of the above
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49. To ensure that all foods susceptible to food borne illness are maintained at a proper temperature, which of the following areas require some form of temperature monitoring?
  1. Thermometers in refrigerators and freezers
  2. Thermometers at all cooking stations
  3. Thermometers on dishwashers
  4. All of the above
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50. By following the four listed procedures, you can help reduce the chances of food borne illness in your restaurant. Which listed four procedures is the correct list?
  1. Clean, Separate, Cook, Chill
  2. Sanitize, Cook, Cool, Label
  3. Label, Separate, Chill, Cook
  4. None of the above
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