Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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71. An employee is cutting meat on a deli slicer. Which of the following actions can lead to the contamination of food?
  1. Slicing cheese without cleaning the slicer
  2. Using a rag to clean the slicer before switching meats
  3. Wiping the blade with sanitary liquid after using the slicer
  4. All of the above
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72.

All of the following will affect the sanitation ability of a diluted sanitizer except:

  1. Amount of time that passes since the solution was made
  2. Amount of times you use the sanitation solution
  3. Dipping test strips into the sanitation solution
  4. Adding more sanitizer to the solution
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73.

When you are receiving a food order from one of your suppliers, it is important to:

  1. Check the internal temperature of potentially hazardous foods
  2. Talk to the driver about the weather
  3. Make sure all items on the invoice have arrived
  4. Have all personnel in the restaurant help you unload the goods
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74.

Which of the following is not an acceptable way of cooling a soup in a kitchen? (Choose all that apply.)

  1. On a counter in a cool area of the restaurant until 40 °F is achieved
  2. Adding a lot of ice until the temperature falls below 40 °F
  3. Stirring the soup in an ice bath until it reaches 40 °F
  4. In a refrigerator
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75. Which of the following is an example of a physical hazard found in food?
  1. Chicken bones
  2. Pesticides
  3. Mold
  4. Cleaning agents
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