Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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66.

To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is:

  1. Every night
  2. Every two days
  3. Every week
  4. Once a month
See answer
67. The cold storage time for ground beef in a refrigerator set to 40°F or below is:
  1. 1 to 2 days
  2. 3 to 4 days
  3. 5 to 6 days
  4. 7 to 10 days
See answer
68. Which event could lead to the contamination of food?
  1. Storing chemicals on top of rice
  2. Using separate cutting boards for cutting raw meat and vegetables
  3. Washing hands at designated sinks
  4. Labeling food with the date of receipt
See answer
69. Potentially hazardous foods must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in how many hours?
  1. 1 hour
  2. 2 hours
  3. 4 hours
  4. 8 hours
See answer
70.
 Which of the following foods have a safe minimum internal temperature of 160 °F or below? 
  1. Beef
  2. Lamb
  3. Eggs
  4. All of the above
See answer

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