Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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196.

The safe minimum internal cooking temperature for precooked ham is:

  1. 160 °F
  2. 145 °F
  3. 140 °F
  4. 135 °F
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197. Of the following listed items, which one is a kitchen employee permitted to wear when working in the kitchen?
  1. Diamond ring
  2. Eyeglasses
  3. Wig
  4. Large gold chain
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198.

Which of the following items is strictly prohibited from being stored in the dry food storage area of the restaurant?

  1. Flour
  2. Canned goods
  3. Cleaning agents
  4. Pesticides
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199.

Which of the following is NOT a potentially hazardous food?

  1. Tomatoes
  2. Sea salt
  3. Grouper
  4. Veal shoulder
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200. After shaping ground beef into patties on a cutting board, a cook plans on cutting chicken into strips for the nightly special. The correct action is to:
  1. Shred the chicken
  2. Take a break
  3. Clean the cutting board
  4. Cut away
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