Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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51. A worker at a French bistro comes into work with a sore throat and fever. The correct action for the manager to take is:
  1. Have the employee work as the hostess
  2. Slice raw foods in the kitchen
  3. Clean dishes
  4. Send the worker home
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52. To reduce the chances of food borne illness from becoming a problem on glassware, all glassware should be held by which part of the glass?
  1. Stem
  2. Rim
  3. Any part is okay
  4. Inner portion
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53. A restaurant should react to a backup of raw sewage by taking the following action(s):
  1. Closing the restaurant
  2. Correcting the cause of the backup
  3. Cleaning the area of the backup
  4. All of the above
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54. Which item has not been stored properly?
  1. Flour stored on the floor
  2. Tomatoes stored in the refirgerator
  3. Rice stored in colored plastic containers
  4. All of the above
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55. To ensure that cross contamination does not occur, the following step(s) can assist:
  1. Using different colored cutting boards for raw meats and veggies
  2. Preparing raw meat and vegetables in separate areas of the kitchen
  3. Cutting raw meat during the morning shift and veggies at night
  4. All of the above
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