Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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226. Which of the following best protects against cross contamination?
  1. Time and temperature controls
  2. Using separate cutting boards for raw and cooked foods
  3. A sound pest management system
  4. All of the above
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227.

What is the minimum temperature at which duck and goose should be cooked internally?

  1. 170 °F
  2. 165 °F
  3. 155 °F
  4. 145 °F
See answer
228. Which of the following is an example of a physical contaminant?
  1. Chicken bones
  2. Cleaning chemicals
  3. Pesticides
  4. Sneezing
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229.

What is the minimum temperature at which raw pork should be cooked internally?

  1. 165°F
  2. 160°F
  3. 155°F
  4. 145°F
See answer
230.

What is the minimum temperature at which bird stuffing should be cooked internally?

  1. 180 °F
  2. 165 °F
  3. 160 °F
  4. 145 °F
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