Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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111. The most frequent cause of fires in a restaurant can be traced to:
  1. Insurance fraud
  2. Cigarette smoking
  3. Greasy hood and vent systems
  4. Faulty wiring
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112. The most important aspect of pest control can be traced to:
  1. Using the correct chemicals
  2. Depriving pests of food, water, and shelter
  3. A good pest control company
  4. The geographical location of the restaurant
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113.

A dial faced thermometer used in a restaurant kitchen should have a temperature range of what values?

  1. 50°F to 175°F
  2. 10°F to 200°F
  3. 32°F to 212°F
  4. 0°F to 220°F
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114. A sanitizer test strip should be dipped in the sanitation solution for a minimum of how many seconds?
  1. 25 seconds
  2. 60 seconds
  3. 10 seconds
  4. 1 second
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115. Of the following listed hazards, which one is considered a biological hazard?
  1. Sneezing on food
  2. Mixing chemicals and food
  3. Metal shards on a counter
  4. Pesticides in dry storage
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