Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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26. Foods that are decomposed or produced in unsanitary conditions are considered:
  1. Adulterated Foods
  2. Potentially Hazardous Foods
  3. Gourmet
  4. Potable
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27. Wiping cloths stored in a sanitary bucket with the proper amount of sanitation solution are for:
  1. Wiping spills
  2. Washing cutting boards
  3. Washing hands
  4. All of the above
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28.

Bacteria, viruses, parasites, and mold are all causes of foodborne illnesses. What is the other cause of foodborne illnesses?

  1. Inherently poisonous foods
  2. Foods with common allergens
  3. Toxic contamination
  4. All of the above
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29. The pathogen most associated with undercooked beef, especially hamburger, is:
  1. Norovirus
  2. Salmonella
  3. E.Coli
  4. Hepatitis A
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30.

The minimum cooking temperature for raw pork in a restaurant environment is:

  1. 150°F
  2. 145°F
  3. 160°F
  4. 175°F
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