Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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156. Of the following listed foods, which one is most likely to cause a food borne illness?
  1. Canned tomato juice
  2. Cooked rice
  3. Whole wheat flour
  4. Powdered egg white
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157. When a food product comes into contact with something that contains toxic chemicals:
  1. A biological hazard occurs
  2. A chemical hazard occurs
  3. A physical hazard occurs
  4. A tangible hazard occurs
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158. Which of the following events is a key factor in the rapid growth of microorganisms?
  1. Personal hygiene
  2. A humid kitchen
  3. Time and temperature
  4. Exposure to bleach
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159. Which of the following methods is an acceptable way to thaw a fifteen pound turkey?
  1. Cooking the turkey in rapidly boiling water
  2. Thawing the turkey on a countertop
  3. Gradual thawing under hot water
  4. Gradual thawing in the refrigerator
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160.

The upper limit of the Danger Zone is:

  1. 165 °F
  2. 155 °F
  3. 140 °F
  4. 135 °F
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