Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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141.

Under which condition is a food inspector most likely to close your food establishment?

  1. Dry room temperature is 85°F
  2. Raw chicken is stored above pineapple in the refrigerator
  3. Two or more complaints of sickness are reported by customers
  4. No hats in the kitchen
See answer
142. If an employee comes to work with severe diarrhea and the chills, the most appropriate action for the manager to take is:
  1. Buy more toilet paper
  2. Have the worker do administrative duties
  3. Send the employee home
  4. Have the employee peel onions in the kitchen
See answer
143.

A material safety data sheet, required for all chemicals that a restaurant uses, informs you about:

  1. The cost of the chemicals
  2. Physical hazards of the chemicals
  3. Edible uses of the chemical
  4. Origin of the chemical
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144.

When preparing Caesar salad in a restaurant, the following action is always required:

  1. Use only unopened dressing
  2. Wear plastic gloves
  3. Use only a metal bowl
  4. All of the above
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145. What is the most important personal hygiene practice?
  1. Wearing a hat in the kitchen
  2. Washing your hands
  3. Taking jewelry off before working
  4. All of the above
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