Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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56. The correct amount of bleach to add to one quart of water for a properly prepared sanitation bucket is:
  1. 1 quart
  2. ½ quart
  3. 1 cup
  4. 1 teaspoon
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57. The following cleaning utility should be kept at all stations to ensure that all spills and food particles are removed during the course of a service:
  1. Paper towels
  2. Cloth towels
  3. Squeegee
  4. All of the above
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58. While chopping vegetables, a kitchen worker cuts his hand. The proper process for the worker to follow is:
  1. Wrap his hand in duct tape and continue to work
  2. Put a plastic glove on and return to work
  3. Use one hand
  4. Wash the wound, bandage, then place a glove on the hand and return to work
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59.
Hand washing stations should include all of the following except:
  1. Hot and cold water
  2. Soap
  3. Cloth towel
  4. Waste bin
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60. Hands should be washed with water and soap for at least how long?
  1. Five seconds
  2. Ten seconds
  3. Fifteen seconds
  4. Twenty seconds
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