ServSafe Practice Test 1 2 — Questions and Answers

Question 1: Which of the following is an example of a biological food safety hazard?

A metal fragment from a grinder
Pesticide residue on unwashed vegetables
Salmonella bacteria in undercooked chicken (Correct answer)
A piece of glass from a broken jar

Correct answer: Salmonella bacteria in undercooked chicken

Salmonella is a biological hazard — a pathogenic microorganism that can cause foodborne illness.

The three categories of food safety hazards are biological, chemical, and physical. Biological hazards include bacteria (Salmonella, Listeria, E. coli), viruses (Norovirus, Hepatitis A), parasites (Cryptosporidium, Giardia, Anisakis), and fungi (molds and yeasts). Chemical hazards include cleaning agents, pesticides, heavy metals, and natural toxins. Physical hazards include foreign objects like glass, metal, or bone. Biological hazards are generally considered the most significant risk in food service because they are invisible, can multiply rapidly, and are responsible for most foodborne illness outbreaks.

Question 2: How far from the floor must shelving in a dry-storage area be located?

2 inches (5 cm)
4 inches (10 cm)
6 inches (15 cm) (Correct answer)
12 inches (30 cm)

Correct answer: 6 inches (15 cm)

Dry storage shelving must be at least 6 inches (15 cm) off the floor to allow for cleaning and to prevent pest harborage.

ServSafe and most health codes require that all food and food-related equipment be stored at least 6 inches (15 cm) off the floor. This requirement serves two purposes: (1) It allows for effective cleaning and mopping of the floor beneath shelves, and (2) It prevents pests — particularly rodents — from nesting beneath and using stored items as harborage. This rule applies to dry storage, refrigerated storage, and walk-in coolers. Food should also be stored away from walls and in sealed containers to prevent pest access.

Question 3: What is the maximum amount of time that hot food can be held without temperature control (time as a public health control)?

1 hour
2 hours
4 hours (Correct answer)
6 hours

Correct answer: 4 hours

When using time as a public health control, hot food may be held without temperature control for a maximum of 4 hours.

ServSafe allows the use of 'Time as a Public Health Control' (TPHC) as an alternative to temperature monitoring in certain circumstances. For hot food, the maximum time food can be held without temperature control is 4 hours. The food must start at 135°F or higher, a written procedure must be maintained, and the food must be clearly labeled with the time it was removed from temperature control and the time it must be discarded. Food not consumed within 4 hours must be thrown away — it cannot be returned to temperature control.

Question 4: A manager observes that a delivery of canned tomatoes has swollen, dented seams, or leaking cans. What should be done?

Open the cans and inspect the contents before deciding
Accept the cans if the contents look and smell acceptable
Reject the shipment and document the refusal (Correct answer)
Move the cans to dry storage and monitor them for changes

Correct answer: Reject the shipment and document the refusal

Cans that are swollen, have leaking seams, or are severely dented must be rejected because they may harbor Clostridium botulinum toxin.

Swollen, bulging, or leaking cans are strong indicators of Clostridium botulinum activity inside. Swelling is caused by gases produced by anaerobic bacterial growth, which may also produce botulinum neurotoxin — one of the most potent known toxins. Cans with critical defects (swollen ends, leaking seams, severe dents on seams) must be rejected and reported to the supplier. Managers should never open questionable cans to taste or smell the contents, as even a tiny amount of botulinum toxin can cause serious illness or death. Acceptable cans may have minor dents on the body (not the seam).

Question 5: When is it acceptable for a food handler to use hand sanitizer instead of washing their hands?

After handling raw meat
When there is no soap available at the handwashing sink
As an additional step after washing hands with soap and water (Correct answer)
When hands are visibly dirty

Correct answer: As an additional step after washing hands with soap and water

Hand sanitizer is only appropriate as a supplemental step after proper handwashing — it does not replace handwashing.

ServSafe is clear that hand sanitizers do not replace handwashing with soap and water. Hand sanitizers may be used as an additional precaution after proper handwashing in certain situations. They are not effective when hands are visibly soiled, after handling raw meats (where organic matter blocks the sanitizer's active ingredients), or after using the restroom. Alcohol-based hand sanitizers do not effectively kill Norovirus, C. difficile spores, or Cryptosporidium oocysts. Always wash hands with soap and water, and then hand sanitizer may be applied as a supplement.

Question 6: What must a food manager do when they receive a written report from a health inspector listing critical violations?

File the report and address violations within 30 days
Post the inspection report and inform the health department within 3 days
Correct critical violations immediately or within the time frame specified by the regulatory authority (Correct answer)
Request a re-inspection before taking any corrective action

Correct answer: Correct critical violations immediately or within the time frame specified by the regulatory authority

Critical violations pose an immediate health risk and must be corrected immediately or within the time frame set by the regulatory authority.

When a regulatory authority inspection identifies critical violations — those that directly relate to the cause of foodborne illness (temperature abuse, contamination, poor personal hygiene, etc.) — they must be corrected immediately or within the time frame specified in the inspection report. Non-critical violations may have a longer correction window, but critical violations cannot wait. Managers should acknowledge violations, implement corrective actions, train staff, and document what was done. Failure to correct critical violations can result in fines, required closure, or loss of the food service license.

ServSafe Practice Test 1 2

Which of the following is an example of a biological food safety hazard?