Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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101. The greatest threat of Salmonella contamination can be traced to which of the following foods?
  1. Flour
  2. Poultry
  3. Beef
  4. Soda
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102. Freshly prepared food should be added to a buffet line using the following method:
  1. First in/first out
  2. Last in/last out
  3. Mix the old and new batches
  4. Serve both at the same time
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103.

Controlling time and temperature helps to:

  1. Keep the food fresh
  2. Control microbial growth
  3. Make the food last longer
  4. All of the above
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104.

Food safety begins at what stage in the restaurant process?

  1. Ordering
  2. Receiving
  3. Storage
  4. Prep
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105.

A parasite can defined as:

  1. A nonliving entity that transfers DNA
  2. A really annoying cook
  3. An organism which requires another organism for growth
  4. A species of bacteria
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