Practice Quiz

ServSafe / Food Safety Practice Test - Question List

Select how would you like to study

Study Mode Free Daily Question Test Mode
136.

Your restaurant runs out of snapper and there is a fish store across the street. The fish store sells snapper. The correct action to take is:

  1. Tell your customers you have run out of fish
  2. Buy fish from across the street
  3. Sell the catfish as snapper and tell your customers it's snapper
  4. Close the restaurant
See answer
137. The minimum temperature at which steaks, roasts, and chops of lamb, beef, and veal should be cooked is:
  1. 165°F
  2. 145°F
  3. 155°F
  4. 160°F
See answer
138. The ice point and boiling points are:
  1. Something chemists care about
  2. Ways to calibrate your thermometer
  3. The temperature extremes found in a kitchen
  4. Aspects of a good HACCP plan
See answer
139.

How many days can bacon be stored safely in a refrigerator?

  1. 10 days
  2. 2 days
  3. 7 days
  4. One month
See answer
140.

The definition of sanitizing is:

  1. The maximum temperature that a dishwasher reaches
  2. Reducing the microbial load on a food surface
  3. Removing the amount of soil on a cooking surface to a safe level
  4. None of the above
See answer

Select how would you like to study

Study Mode Free Daily Question Test Mode