Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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161. Employee training concerning personal hygiene should start:
  1. Within the first month of employment
  2. After the employee has been hired
  3. During the first working shift
  4. After the first working shift
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162. Which of the following items would most likely cause a food to become unsafe?
  1. Earrings
  2. A red colored shirt
  3. A Yankee’s hat
  4. Black leather shoes
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163. A fish has been accepted into the restaurant. The eyes are cloudy and the flesh smells like ammonia. What is the proper action to take?
  1. Cook the fish until it is 165°F
  2. Freeze the fish until it smells better
  3. Throw the fish away
  4. Cook the fish until it is well done
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164. The greatest threat of E. coli contamination can be traced to which of the following foods?
  1. Raw oysters
  2. Ground beef
  3. Raw poultry
  4. Eggs
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165.

A large batch of chili is prepared in your restaurant for use over the next three days. Which temperature should the chili be cooked to before it is served on days two and three to ensure the food is suitable to eat?

  1. 135°F
  2. 170°F
  3. 165°F
  4. 155°F
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