Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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221. At which of the following temperatures is ground beef likely to become unsafe?
  1. 35°F
  2. 40°F
  3. 65°F
  4. 25°F
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222. Which of the following rules is the most important regarding the safety of food in the restaurant?
  1. Consulting with the Department of Health
  2. Rodent control
  3. Washing hands
  4. Training staff
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223. Which of the listed procedures is the best way to dispense ice in a restaurant?
  1. From an ice bucket with clean hands
  2. From a cleaning bucket with a scoop
  3. From a designated bucket with a scoop
  4. From the ice maker with a glass cup
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224. The flow of food refers to:
  1. The quality of the food served in a restaurant
  2. The viscosity of food in a recipe
  3. Path that food travels in a restaurant
  4. Movement of food from the kitchen to a buffet
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225. Which of the following cooling methods is an unacceptable method for cooling food?
  1. Using a plastic bag filled with ice cubes
  2. Adding ice cubes to the food
  3. Placing the food in a shallow dish the refrigerator
  4. Placing the food in a shallow dish in the freezer
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