Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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61. Perishable foods should not be left at room temperature for more than:
  1. Four hours
  2. Two hours
  3. Eight hours
  4. Twenty-four hours
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62. A restaurant advertises that its soup is home made. This means that the soup should be:
  1. Made at home, then brought to the restaurant
  2. Made in the restaurant
  3. Canned and served warm
  4. Made without food safety in mind
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63.

Which of the following is a potentially hazardous food?

  1. Dry rice
  2. Canned soda
  3. Ice cream
  4. Caraway seeds
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64. To what temperature should leftover foods be heated before serving to customers on the following day?
  1. 170°F
  2. 165°F
  3. 140°F
  4. 180°F
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65. Salmonella poisoning is most often associated with the following source:
  1. Undercooked Eggs and Poultry
  2. Pasteurized Milk
  3. Frozen Butter
  4. Hand Made Bread
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