Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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76. Of the bacteria listed, which one is commonly linked to cooked rice?
  1. Listeria monocytogenes
  2. Bacillus cereus
  3. Staphylococcus aureus
  4. Toxoplasma gondii
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77. A worker in your restaurant spends the entire eight hour shift shaping hamburger patties. How often should the employee change his or her gloves?
  1. Every two hours
  2. Every hour
  3. Every four hours
  4. Once a shift
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78. What is the purpose of obtaining and saving Material Safety Data Sheets of each food used in the kitchen?
  1. Identify risks and allergens
  2. To keep regulatory bodies happy
  3. To eliminate liabilities to the owner
  4. Give the General Manager something to do
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79. In what area of the restaurant should pesticides be stored?
  1. With the cleaning solutions
  2. In the dry storage area
  3. In the linen area of the restaurant
  4. In a locked compartment
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80. Which of the following regulatory bodies has the ability to inspect individual restaurants within a national food chain?
  1. Federal Drug Administration (FDA)
  2. United States Dept. of Agriculture (USDA)
  3. Centers for Disease Control (CDC)
  4. None
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