Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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166. An employee mixes raw chicken and raw celery in a food bucket. The proper action is to:
  1. Throw the chicken out/keep the celery
  2. Throw the celery out/keep the chicken
  3. Cook both foods immediately
  4. Fire the employee
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167.

The labels on a bottle of bleach and a bottle of pesticide have fallen off the containers and the manager cannot tell which one is which. The proper action to take is:

  1. Smell them to determine which one is which
  2. Throw the two bottles out
  3. Test the liquids on non-essential pans
  4. None of the above
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168.

Your restaurant is closed on Sunday and Monday. When you return on Tuesday, the temperature of the refrigerator is 51°F. The correct action is to:

  1. Throw away all the perishable or spoiled food in the refrigerator
  2. Save all nonperishable food left in the refrigerator
  3. Have the refrigerator fixed
  4. All of the above
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169. The most common type of rat found in food service establishments is the:
  1. Norwalk Rat
  2. Long Tailed Rat
  3. Long Nosed Rat
  4. New York Rat
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170. A restaurant decides to make pickles in the restaurant and sell them as “homemade” pickles. The pickles will not be canned; they will be soaked in a pickling solution for two days then served. Is this legal?
  1. Yes
  2. No
  3. Don’t know
  4. Don’t care
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