Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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126.

Foods prepared in sous vide equipment are particularly susceptible to the following type(s) of bacteria:

  1. Anaerobic bacteria
  2. Aerobic bacteria
  3. Acidophiles
  4. None of the above
See answer
127. Which of the following foods can lead to serious illness, even death?
  1. Home infused olive oil with garlic and herbs
  2. Powdered eggs
  3. White vinegar
  4. Canned soda
See answer
128.

An individual comes to the kitchen door offering to sell some fish they caught in the river hours earlier. The correct action to take is:

  1. Determine where and when the fish was caught before buying it
  2. Ask for references at other restaurants before buying anything from them
  3. Turn them away and do not buy the fish
  4. None of the above
See answer
129. Two kitchen workers decide to take a break and step outside. The correct action for the non-smoking employee is to:
  1. Return to work
  2. Wash hands then return to work
  3. Take a longer break
  4. Start smoking
See answer
130. The bacteria Vibrio vulnificus is commonly associated with which of the following foods?
  1. Fruit
  2. Flour
  3. Shellfish
  4. Raw chicken
See answer

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