ServSafe Practice Test 1

Question 1

Which food item has been associated with Salmonella Typhi?

Accepted Answer

beverages

Answer

produce

Answer

shellfish from contaminated water

Answer

undercooked ground beef

Question 2

What symptom requires a food handler to be excluded from the operation?

Accepted Answer

jaundice

Answer

beverages

Answer

coughing

Answer

stomach cramps

Question 3

Which is an example of physical contamination?

Accepted Answer

bones in fish

Answer

beverages

Answer

touching dirty food-contact surfaces

Answer

cooking tomato sauce in a copper pan

Question 4

What practice is useful for preventing Norovirus from causing foodborne illness?

Accepted Answer

excluding staff with vomiting from the operation

Answer

beverages

Answer

cooling food rapidly

Answer

encouraging staff to get flu shots

Question 5

What condition promotes the growth of bacteria?

Accepted Answer

food held between 70 degrees and 125 degrees

Answer

beverages

Answer

low levels of moisture

Answer

food with a pH that is highly alkaline

Question 6

Parasites are commonly associated with what food?

Accepted Answer

wild game

Answer

beverages

Answer

whole wheat

Answer

dairy products

Question 7

What practice should be used to prevent seafood toxins from causing a foodborne illness?

Accepted Answer

purchasing food from approved, reputable suppliers

Answer

beverages

Answer

handwashing throughout the day

Answer

microwaving fish to be served raw for 15 seconds

Question 8

How should chemicals be stored?

Accepted Answer

away from prep areas

Answer

beverages

Answer

in food storage areas

Answer

with kitchenware

Question 9

What does the L stand from in the FDA's ALERT tool?

Accepted Answer

look

Answer

beverages

Answer

leave

Answer

limit

Question 10

What practice can help prevent allergic reactions?

Accepted Answer

telling customers how an item is prepared

Answer

beverages

Answer

using parchment paper when baking cookies

Answer

providing home delivery service