ServSafe / Food Safety Practice Test - Question List

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11. The three categories of food contaminants are best described as:
  1. Chemical, Biological, and Physical Hazards
  2. Human, Microbial, and Viral Hazards
  3. External, Internal, and Customer Hazards
  4. Chemical, Customer, and Staff Hazards
12. Foods should not be kept in the Danger Zone for more than:
  1. 1 hour
  2. 4 hours
  3. 10 hours
  4. 1 eight hour shift
13. The correct time to wash your hands is after which one of the following events?
  1. After taking a break, smoking a cigarette, or eating
  2. Using the toilet
  3. Touching meat, fish, or poultry
  4. All of the above
14. Which of the following is considered a proper food contact surface?
  1. Copper Surface
  2. Lead Surface
  3. Plastic Surface
  4. Stainless Steel Surface
15. If a customer chokes on a piece of food, the following action can help:
  1. Calling an EMT
  2. Heimlich Maneuver
  3. Mouth to Mouth resuscitation
  4. Tapping on the back of the person

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