Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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176. Pasteurized foods are foods that have been:
  1. Canned
  2. Mass produced
  3. Heat treated
  4. Inspected by the USDA
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177.

How far should all foods be stored off the floor of the kitchen?

  1. One foot
  2. Two inches
  3. Four inches
  4. Six inches
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178. What action should be taken if a perishable food is received within the Danger Zone?
  1. Throw the food away
  2. Send the food back
  3. Cook the food immediately
  4. Serve the food immediately
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179. In a restaurant, hand sanitizer can be used after:
  1. Clocking in
  2. Going to the bathroom
  3. Washing hands
  4. The dishwasher
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180.

Poor food safety standards can result in the following events except:

  1. Food borne illness
  2. Lawsuits
  3. Lower operating costs
  4. Poor working conditions
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