Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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16. To help employees understand the local ordinances of food safety, the following actions are recommended:
  1. Create an extensive employee food safety manual
  2. Have daily discussion on proper food handling techniques
  3. Post signs that detail the basic food safety techniques
  4. All of the above
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17. Some signs of rodent infestation include:
  1. Rub marks along the wall
  2. Small brown matter around the walls of the kitchen
  3. Teeth marks on foods in the dry storage area
  4. All of the above
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18. To determine if your chemical sanitizing buckets in the kitchen are of the correct potency, you should:
  1. Change the diluted sanitizer every eight hours
  2. Use chemical test strips
  3. Make sure to use a lot of chemicals
  4. Change the diluted sanitizer every time it appears dirty
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19. Foods that have a water activity of 0.85 or above are considered:
  1. Hazardous Foods
  2. Potentially hazardous foods
  3. Spoiled foods
  4. Do not need to be refrigerated
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20. Hand Sanitizers are an acceptable form of hand sanitation because:
  1. They are just as effective as washing your hands
  2. They kill all of the bacteria on your hands
  3. Provide more protection than washing your hands
  4. It is not an acceptable form of hand sanitation
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